Comments on: Pecan Pie Bread Pudding Recipe

By: Rachael

Rachael — Fri, 28 Nov 2014 03:19:56 +0000

Made this for 2 different Thanksgiving meals today and it was a hit at both homes. We used challah bread and served ours with vanilla bean ice cream. So yummy! Thanks for sharing!

By: Ashton

Ashton — Wed, 26 Nov 2014 15:19:12 +0000

In reply to Angela Cruz. Angela, thank you very much for your comment! It meant so much to me. I wish there was something I could say to make everything all better for you, but, of course, there isn't. Keep looking for all of those things in life that can still make you happy and grateful... and eat dessert if you can. I usually find that helps :)

By: Angela Cruz

Angela Cruz — Wed, 26 Nov 2014 10:14:51 +0000

Hi Ashton,

I just wanted to take a minute to thank you. A few weeks ago, my chronic illness finally confined me mostly to bed. I’be been struggling to not give in to depression and I’ve really been feeling like giving up. Tonight I saw your gratitude letter to your husband. It reminded me of all the little things and the big things I still have to be grateful for. And at least for tonight, it’s given me a renewed spirit to not give up and to keep fighting. Thank you. Thank you so very much.

By: Sandusky

Sandusky — Sun, 23 Nov 2014 02:29:48 +0000

i tried this recipe using sourdough bread. First, I think 8 cups of bread was too much for the amount of syrup. Even though I measured the bread and thoroughly mixed it with the syrup, some of the bread wasn’t soaked in the syrup and was hard. Next time, I’ll use French Bread, and I won’t use as much. Second, I’m going to partially toast the pecans first because they weren’t that toasty goodness I like. Third, I want to adjust the sweetness a little, because I made a basic cream cheese frosting, and it took the flavor to another level, but it really increased the sweetness beyond what I enjoy. My husband loved it (he has a huge sweet tooth!), and the recipe is definitely a keeper, but also a work in progress.

By: Lisa

Lisa — Mon, 05 May 2014 03:03:57 +0000

I just made this. It’s so good, we can’t even bother to get a plate. Warm, ooey, gooey, goodness while it’s still warm in the pan. It came together really quickly too.

By: Kerri

Kerri — Mon, 24 Mar 2014 09:59:46 +0000

If you have a convection oven you may want to start checking on this around 30 min. I left mine in and forgot, once again, that convection ovens cook everything faster and it was REALLY dry. I was multi tasking for dinner and didn’t even think to take a peek at it. I may have used too much bread too, I made a loaf just to make this and I used the whole thing since it was all squished up from tearing it apart (I didn’t measure, I just tore it up and it fit in the pan so I figured I was good). So I would make extra filling too. I didn’t think it tasted like french toast, or pecan pie, but it was good enough to try again with a couple of tweaks.