A traditional British rich bread and butter pudding with an American twist! This is a pecan pie bread and butter pudding!
PECAN PIE BREAD AND BUTTER PUDDING
I wanted to create a special recipe for Thanksgiving this year. A recipe that is British but American at the same time. So I thought, what’s a very British dessert that I really like? The answer was bread and butter pudding. And Thanksgiving is all about pies for me, I love all kinds of pies for Thanksgiving but my favourite pies are pumpkin pie and pecan pie. So I thought why not create a pecan pie bread and butter pudding? And boy I’m glad I did! I created a seriously awesome dessert!
It’s rich, it’s creamy and the taste of pecan caramel sauce is out of this world!
BREAD AND BUTTER PUDDING
Bread and butter pudding is a very traditional British dessert, often made with stale bread and egg custard. Have some old bread sitting on you counter? No problem! Just make a bread and butter pudding with it!
Most of the time bread and butter pudding is made with stale bread, but you could also use old croissants, or fruit bread for that extra indulgent touch. Bread and butter pudding is made from bread that is buttered from both sides, and then it’s layered in a baking pan and covered with an egg custard mixture made with milk. Spices like ground cinnamon and nutmeg are often added. It is then baked in the oven until the custard sets and the top is golden, and it’s served with custard or cream on the side. When the pud is made with rich custard and is moist enough, then it’s eaten on its own.
Dried fruits and sultanas are often added to the layers of the pud. You could add some jam to the bread, and it is also common to add orange flower water to the milk or even alcohol like brandy.
A Middle Eastern version of this pudding is called Um Ali, It’s originally Egyptian but it’s also very popular in Jordan, Syria and Lebanon. The Middle Eastern version is made with bread, milk and sugar, but without the eggs. And it’s usually topped with pistachio nuts.
PECAN PIE BREAD AND BUTTER PUDDING
Pecan pie is usually served at holiday dinners in the US such as Thanksgiving. It’s a pie made with pecan nuts, and butter egg sugar filling. It is considered as a speciality of Southern US cuisine. I love pecan pie, and that was the reason why I decided to create this recipe to combine this awesome American speciality dessert and our beloved British bread and butter pudding!
This dessert is basically a rich and creamy custard bread and butter pudding, but what’s so special about it is that I topped the pudding with homemade caramel pecan sauce.
I’ve used milk to make the pudding creamy and rich, and I have also used it to make the caramel pecan sauce. So I’ve used milk twice in this recipe, and as you probably already know I use a2 Milk™ very often in my recipes as my sister found that it worked for her and solved her problem with cow’s milk. a2 Milk™ is cow’s milk that contains A2 protein only, so there is absolutely no A1 protein in a2 Milk™.
The milk is not prepared or made in a special way, it simply comes from special cows that naturally only produce A2 protein in their milk. But regular cows produce milk that contains both A1 and A2 proteins. People react to A1 and A2 proteins in different ways, but A2 protein is naturally easier to digest and so many people who have a problem digesting cow’s milk found that a2 Milk™ was much easier to digest and did not cause an upset tummy.
People seem to just assume that they are lactose intolerant without getting any tests done or being diagnosed with lactose intolerance. My sister was one of them, until she gave a2 Milk™ a try as she found out that she was not lactose intolerant she just found A1 protein difficult to digest. We wish that we found out about a2 Milk™ earlier, as we were only introduced to it last year as it definitely changed the menu quite a lot in our house! To learn more about a2 Milk™, you can follow them on Twitter and Facebook.
I hope that I inspired you to try this recipe for thanksgiving this year. But it’s also perfect for any time of the year! I’m sure that you will love it as much as I do!
Pecan Pie Bread and Butter Pudding
- 55 grams butter soft
- 12 slices white bread
- 2 eggs
- 4 tbsp granulated sugar
- 400 ml whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp butter
- 200 grams brown sugar dark
- 100 grams pecans chopped
- 50 ml whole milk
Heat the oven to 180C/355F/Gas 4
Remove crusts from bread slices, and cut diagonally across to create triangles.
Grease a baking tin with a piece of butter, and spread butter on each bread triangle.
Arrange the bread triangles in the baking tin in way that they are overlapping each other and butter side is up.
Using a stand or hand mixer, beat eggs with sugar.
Warm up milk (do not let it boil), then gradually add it to the egg mixture while mixing until all milk is added. Followed by vanilla extract and cinnamon.
Pour the egg milk mixture over the bread to evenly cover the bread triangles. Gently press the bread with your hand to push the bread into the egg milk mixture.
Bake until the custard sets and the top is golden.
To make the pecan caramel sauce, in a sauce pan melt the butter then add brown sugar and milk. Give it a mix and let it boil without mixing and watch the sauce deepen in colour. When it starts to thicken, stir in the pecans and remove from heat.
Pour pecan caramel sauce over your pudding, and serve warm.
Use bread that is at least 1 day old for better results. Stale bread absorbs custard much better than fresh bread does.
Use butter that is made with a2 Milk™.
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Disclaimer: a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use.
This is a commissioned post for a2 Milk™. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.