Try this take on bread pudding, made with French bread and PKN® Barista Pecanmilk.
Total Time: 1 hour 30 minutes
Ingredients
Bread Pudding
- ½ a loaf of French Bread, torn into pieces
- 3 eggs beaten
- 4 cups PKN Barista Pecanmilk
- 1 cup chopped pecans
- 1 ½ cups organic brown cane sugar
- 3 tbsp maple syrup
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 tbsp cinnamon
- ¼ cup dark rum (optional, or rum extract)
- 1 cup fresh cranberries & pecans
- Powdered sugar & extra maple syrup for garnish
Gingerbread Candied Pecans
- ½ cup brown sugar
- ¼ tsp salt
- ½ tsp each ground ginger nutmeg, allspice, cardamom
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ¼ cup filtered water
- 2 cups pecans
- Turbinado or raw cane sugar for topping
Instructions
- Combine your French bread, cranberries and pecans in a bowl. Pour PKN® Barista Pecanmilk over mixture. Cover and chill 1 hour.
- For the candied pecans, add your brown sugar, salt, spices, and water to a pan over medium heat. Stir until it starts to bubble & the sugar is dissolved, then add in your pecans and continue stirring until all of the liquid has evaporated and the nuts start to stick together.
- Transfer the candied nuts to a parchment paper lined baking tray in a flat, even layer and sprinkle with turbinado or raw cane sugar to garnish. Set aside to cool.
- Combine eggs, sugar, rum, and vanilla. Stir well. Add egg mixture to the chilled bread. Pour into a greased baking dish. Bake uncovered, 325 degrees for one hour.
- Top your bread pudding with the candied pecans, and plate it up topping with more maple syrup and a dusting of powdered sugar if desired! Cheers!
Download the pdf of the recipe.
