Southern Butter Pecan Bread Pudding with Cream Cheese Icing Drizzle
Why I Love This Recipe
Early on in my childhood I discovered that I loved to bake and create things with my hands. I would come home from preschool and ask my great grandmother, (Mommo) “What are we baking today?” We made everything; cookies, pies, cakes, breads, you name it we had baked it! However, our favorite dish to create was her famous butter pecan pie. Everyone in our small town knows that Mommo’s pie is the best around! So to pay tribute to the famous pie I decided to recreate those same delicious flavors in a new dish. And the Southern Butter Pecan Bread Pudding with Cream Cheese Icing Drizzle was born! Composed of, sweet hawaiian bread soaked in a caramel coffee creamer mixture, infused with a delicious butter pecan filling, and topped off with a white cream cheese frosting drizzle! From the time the dish goes in the oven and I start to smell the aroma of the butter and pecans, its like my early childhood comes back to life. I hope that by sharing this recipe everyone can have a taste of southern Kentucky sweetness!
Ingredients You'll Need
For Bread Pudding:
18 Hawaiian sweet rolls
16 oz. Caramel vanilla coffee creamer
8 beaten eggs
2/3-cup dark corn syrup
½ cup butter
2 cups chopped pecans
1 tsp. vanilla extract
For Cream Cheese Icing Drizzle:
½ cup cream cheese
3 cups powdered sugar
½ teaspoon vanilla
½ teaspoon salt
Preheat oven to 375 degrees Fahrenheit
Prepare a 9*13 glass-baking dish with non-stick cooking spray
Place torn Hawaiian sweet rolls into a large bowl
Then add coffee creamer and 6 beaten eggs to the bread. Stir and let sit for 5 minutes so that the bread absorbs as much liquid as possible.
In a medium, add sugar, corn syrup, butter, 2 beaten eggs, chopped pecans, and vanilla.
Bring this mixture to a full boil and reduce heat.
Stir constantly for 7 minutes until thickened and remove from heat.
Pour half of the soaked bread mixture into the baking dish.
Then add 6 dollops of the pecan mixture to the dish.
Add the remaining bread and top with remaining pecan mixture.
Bake for 30 minutes, until golden brown.
For Cream Cheese Icing Drizzle
With an electric mixer beat the cream cheese until light and fluffy.
Then add powdered sugar, vanilla and salt.
Mix on low speed for 1 minute.
After the powdered sugar is well incorporated mix on high until the icing is smooth (about 3 minutes).
Allow the bread pudding to cool for 15 minutes, then drizzle the icing on top of the dish or individual pieces.