Southern Pecan Bread Recipes

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SOUTHERN-STYLE BREAD PUDDING

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 13



Southern-Style Bread Pudding image

Steps:

  • For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.
  • Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.
  • Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.
  • Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.
  • For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.
  • Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.

4 tablespoons unsalted butter, softened
6 cups 1-inch cubes Italian bread
5 cups half-and-half
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
4 large eggs, lightly beaten
2 cups raspberries (a few reserved for garnish)
2 cups sliced strawberries
1 tablespoon honey, plus more if desired
2 teaspoons fresh lime juice
Vanilla ice cream or whipped cream, for serving

PECAN BREAD PUDDING

Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.

Provided by AlaskaPam

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9



Pecan Bread Pudding image

Steps:

  • Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
  • Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
  • Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
  • This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

2 cups half-and-half
1 1/2 cups brown sugar (divided)
3 eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup pecans (chopped)
4 cups bread cubes (any kind of firm bread)
4 tablespoons butter

SOUTHERN SWEET POTATO BREAD WITH PECANS

A fragrant southern style quick bread. Perfect for the holidays.

Provided by Tanja Miller

Categories     Bread     Quick Bread Recipes

Yield 12

Number Of Ingredients 12



Southern Sweet Potato Bread with Pecans image

Steps:

  • Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
  • In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
  • Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 38.7 g, Cholesterol 31.2 mg, Fat 16.9 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.1 g, Sodium 149.5 mg, Sugar 22 g

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
½ cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
½ cup golden raisins

EASY PECAN PIE BREAD PUDDING

Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.

Provided by T-fal

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h10m

Yield 8

Number Of Ingredients 8



Easy Pecan Pie Bread Pudding image

Steps:

  • Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
  • Preheat oven to 350 degrees F.
  • In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
  • Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
  • Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
  • Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
  • Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
  • Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Nutrition Facts : Calories 719.1 calories, Carbohydrate 91.8 g, Cholesterol 157.4 mg, Fat 33.7 g, Fiber 3.3 g, Protein 16 g, SaturatedFat 11.8 g, Sodium 544.8 mg, Sugar 58.9 g

1 loaf day-old French baguette
5 eggs
3 ½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter
1 ½ cups brown sugar
1 ½ cups shelled pecan halves

GEORGIA PECAN BREAD

Make and share this Georgia Pecan Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11



Georgia Pecan Bread image

Steps:

  • Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
  • Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
  • In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
  • Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
  • Turn mixture into prepared pan; smooth the top.
  • Bake 1 hour and 5-10 minutes.
  • Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
  • Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
3 1/2 tablespoons unsalted butter, melted
3/4 cup light brown sugar, firmly packed
6 ounces pecans, broken into large pieces (1 1/2 c.)

PECAN BREAD

I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 12



Pecan Bread image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
4 teaspoons honey
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, optional
1 tablespoon cornmeal
3 tablespoons chopped pecans, toasted
1 tablespoon milk

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