Small Batch Pecan Pie Bread Pudding: A Smoque-Inspired Homemade Delight
If you’re ever in Chicago, a visit to Smoque, a highly acclaimed barbecue restaurant, is a must-do culinary experience. While their smoked meats are legendary, there’s one particular dessert that consistently steals the show: their Pecan Caramel Bread Pudding. As someone who typically opts for almost any other sweet treat over bread pudding, this specific creation is truly an exception. It stands out as one of the most memorable dishes I’ve savored in Chicago, a city brimming with incredible food. Its unique texture and rich flavor profile left such a lasting impression that I was compelled to recreate a similar version in my own kitchen.
My journey to replicate Smoque’s exceptional bread pudding began with a clear vision of what made it so special. Unlike many traditional bread puddings that tend to be overly custardy and soft, Smoque’s rendition boasts a firmer, chewier consistency with a delightful caramel-pecan richness that borders on a pie-like experience. This distinction became the guiding principle for my homemade adaptation. I sought to capture that perfect balance of bread and a luscious, sticky pecan filling, avoiding the common pitfall of a soggy, egg-heavy pudding.
The pursuit of this elusive texture led me through several recipes, many of which indeed leaned too heavily into the custardy camp, failing to deliver the desired chewiness. It wasn’t until I stumbled upon a recipe uniquely labeled “Pecan Pie Bread Pudding” on the blog Something Swanky that I finally hit the jackpot. This particular approach proved to be the game-changer. It cleverly incorporates ingredients typically found in a classic pecan pie—namely corn syrup, rich brown sugar, and butter—eschewing milk or cream. This ingredient list immediately made sense, as these components are essential for creating the signature syrupy, caramelized filling characteristic of a traditional pecan pie, providing the firmness and depth of flavor I was chasing.
Jump to Recipe
Crafting the Perfect Loaf Pan Pecan Pie Bread Pudding
One of my main goals was to create a small batch version of this decadent dessert. Scaling recipes down can sometimes be tricky, but it’s incredibly rewarding for smaller households or when you simply want a taste of something rich without committing to a large dessert. I successfully adapted the recipe to yield 2 to 4 servings, which proved to be ideal for a quick indulgence or a modest gathering. This small batch approach also offered a fantastic opportunity to experiment with various loaf pan sizes, testing the impact on the final texture and presentation.
Through my trials, the best results were consistently achieved in an 8 ½ by 4 ½ inch loaf pan. This size allowed for optimal caramelization around the edges and a perfectly firm center. However, I also managed to create a very satisfying pudding in a slightly smaller 8×4 inch pan, demonstrating the recipe’s flexibility. The key takeaway from these experiments was confirming that the “pecan pie” characteristic truly shines when the pudding has a certain firmness and delightful chewiness, especially around the edges. This contrasts sharply with the softer, more custardy bread puddings that many people are accustomed to, making this recipe a unique experience for those who appreciate a denser, more substantial dessert.
Indeed, this bread pudding leans much closer to the texture and flavor profile of a classic pecan pie than a traditional pudding, which is precisely why the name “Pecan Pie Bread Pudding” is so fitting. We absolutely adore this version, not just for its incredible taste, but also as a brilliant solution for utilizing leftover bread. It’s particularly fantastic with fluffy dinner rolls, and I’m very optimistic about its potential with challah, which promises to add another layer of richness.
The Critical Role of Bread Choice
The type of bread you choose is paramount and will significantly influence the final outcome of your pecan pie bread pudding. This is more than just a minor detail; it’s a foundational element that dictates both the texture and the absorption capacity of your dessert. Different breads have varying densities and crumb structures, which directly affect how much of the rich pecan syrup they soak up and how they hold their shape during baking.
For instance, when measuring, 2 ½ cups of readily available store-bought buttermilk sandwich bread typically weighs around 6 ounces. This type of bread, being somewhat denser, tends to absorb the syrup differently, leading to a possibly more compact pudding. In contrast, 2 ½ cups of light and fluffy dinner roll cubes, which I often use, weigh only about 5 ounces. The lighter, airier texture of these rolls allows them to absorb the caramel mixture more thoroughly and evenly, often resulting in a tender yet firm pudding with a beautifully uniform distribution of flavor. The air pockets in fluffy rolls create wonderful little reservoirs for the sweet, sticky filling.
I haven’t yet had the opportunity to test this recipe with challah, but I anticipate that 2 ½ cups of challah cubes will weigh even less than the fluffy dinner rolls. Challah, with its enriched, egg-based dough, has a unique soft yet substantial texture. I suspect it would contribute an added layer of richness and a slightly denser, perhaps even chewier, crumb to the pudding, making it an exciting prospect for future experiments. I will certainly update this post once I’ve had a chance to test it and confirm the optimal measurements and results. The goal is always to achieve that perfect blend where the bread is fully infused with the pecan pie flavors without becoming soggy or dissolving.
Beyond the type of bread, its freshness (or lack thereof) also plays a role. Slightly stale bread is often preferred for bread puddings because it absorbs liquid better without falling apart. However, with this recipe’s pecan pie-like binder, even fresh, fluffy bread performs exceptionally well, as the goal is a cohesive, firm slice rather than a purely soft, custard-soaked one. Cubing the bread consistently ensures even baking and absorption, providing that delightful textural contrast with the crunchy pecans.
Making Your Own Small Batch Pecan Pie Bread Pudding
I’ve iterated on this recipe multiple times, consistently perfecting it as a small batch creation. While the current version is exceptionally good, I’m always open to minor adjustments and I’m particularly keen to try it with challah soon. The version served at Smoque did not feature such large bread chunks as I’ve chosen for my recipe, but I personally found that the bigger pieces in my homemade pudding contributed to a more satisfying chew and better showcased the bread’s texture alongside the rich pecan filling. This is a matter of personal preference, and you can certainly adjust the size of your bread cubes to your liking.
If you have some leftover dinner rolls or any suitable bread yearning for a delicious purpose, and you’re intrigued by the idea of a small batch pecan pie bread pudding that delivers a unique, firm, and chewy experience, I highly encourage you to give this recipe a try. It’s a wonderful way to transform simple ingredients into an extraordinary dessert. Please let me know your thoughts and how it turns out for you in the comments section below! Or, for the ultimate experience, consider flying to Chicago to savor the original masterpiece at Smoque. Either way, you’re in for a treat!
For those interested in exploring more bread pudding options or baking with challah, here are some related recipes:
- Seven Egg Yolks Challah
- An Easy Challah Recipe for Bread Pudding
- White Chocolate Challah Bread Pudding
- Rich Challah
- Coconut Pudding Cookies
Recipe
Small Batch Pecan Pie Bread Pudding
Anna
Pin Recipe
Ingredients
- 3 tablespoons of melted butter
- 2 ½ cups cubed fluffy dinner rolls or bread 5 oz weight (or 6 oz for denser bread)
- 1 large egg
- 2 tablespoons dark brown sugar 25 grams
- 1 ½ tablespoons granulated sugar 20 grams
- ⅓ cup plus 1 tablespoon corn syrup 105 grams
- ⅛ teaspoon salt
- ½ to 1 teaspoon vanilla extract I used Baker’s brand, so 1 teaspoon for a stronger flavor
- ¾ cup finely chopped pecans
Instructions
-
Preheat your oven to 375 degrees F (190 degrees C). Prepare an 8 ½ by 4 ½ inch OR an 8×4 inch loaf pan by lining it with regular or nonstick aluminum foil, ensuring there’s an overhang on the sides for easy lifting later. Place 1 tablespoon of the melted butter into the lined pan and gently tilt it to ensure the butter evenly coats the entire bottom surface. This step is crucial not only for adding flavor but also for achieving a beautifully browned and slightly crispy crust, even with nonstick foil.
-
In a large mixing bowl, combine the remaining melted butter with your cubed bread. Toss thoroughly to ensure all the bread pieces are lightly coated. This initial butter coating helps in the caramelization process and prevents the bread from drying out during baking.
-
In a separate small mixing bowl, or directly in a 2-cup glass measuring cup for convenience, whisk together the large egg, both the dark brown sugar and granulated sugar, corn syrup, salt, and vanilla extract until the mixture is smooth and well combined. This is your rich pecan pie-like binder. Pour this liquid mixture over the buttered bread cubes and stir vigorously until every piece of bread is thoroughly coated with the sweet syrup. Finally, stir in half of the finely chopped pecans, reserving the other half for the topping.
-
Transfer the bread mixture into the buttered and lined loaf pan. Use a spatula or the back of a spoon to press the mixture down tightly and evenly into the pan. This compression helps create a firm, cohesive bread pudding block, similar to a pie filling. Sprinkle the remaining pecans evenly over the top surface. Using a rubber scraper, meticulously scrape any residual syrup mixture from your mixing bowls and drizzle it over the pecans on top of the pudding. This ensures maximum flavor and a sticky pecan topping.
-
Bake in the preheated oven at 375 degrees F (190 degrees C) for approximately 35-40 minutes. Keep a close eye on it. During the last 15 minutes or so of baking, if you notice the pecans or the top crust are browning too quickly, gently lay a sheet of aluminum foil loosely over the top of the pan. This will prevent over-browning while allowing the pudding to cook through perfectly. The pudding should be firm and golden brown when done.
-
Once baked, remove the loaf pan from the oven and let it cool slightly on a wire rack for about 10-15 minutes. Then, carefully lift the bread pudding out of the pan using the foil overhangs. Gently peel away the foil, leaving you with a beautiful, intact block of pecan pie bread pudding. For serving, cut it into generous chunks. This dessert is absolutely delightful served warm, either on its own or, for an extra touch of indulgence, with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Enjoy the unique, pie-like texture and rich pecan flavor!