Honey Pecan White Bean Bread Pudding
Buttery and smooth, the white kidney beans in this recipe make this bread pudding extra custardy and delightful! You can make this recipe your own by using your favourite dried or fresh fruit and nuts and seeds. Enjoy the same day or prepared in advance; this recipe reheats beautifully!
- Serving Size 1/10 of recipe
- Calories 270
- Fat 10 g
- Saturated Fat 2.5 g
- Cholesterol 60 mg
- Carbohydrate 39 g
- Fibre 4 g
- Sugars 23 g
- Protein 9 g
- Sodium 200 mg
- Potassium 250 mg
- Folate 10 mcg
- Iron 2 mg
- 1 Tbsp (15 mL) unsalted butter for greasing pan
- 1/2 loaf (about 6 cups/1.5 L, lightly packed) day-old whole grain bread, cubed
- 1/2 cup (125 mL) golden raisins, reserve some for garnish on top
- 1/2 cup (125 mL) chopped pecans, reserve some for garnish on top
- 2 Tbsp (30 mL) unsalted butter, melted
- 2 cups (500 mL) 1% milk, or preferred milk
- 1 cup (250 mL) cooked or canned white kidney beans, drained & rinsed
- 1/4 cup (60 mL) brown sugar
- 1/4 cup (60 mL) honey
- 3 whole large eggs, beaten
- 2 tsp (10 mL) vanilla extract
- 1 1/2 tsp (7 mL) ground cinnamon
- pinch sea salt
Grease a 9-inch (23 cm) round baking dish that holds about 6 cups (1.5 L), with 1 Tbsp (15 mL) butter.
Place the cubed bread, raisins, and pecans in a large bowl.
Place remaining 9 ingredients in blender and process until smooth.
Pour bean purée over the bread mixture ensuring all the bread is soaked. Transfer to the prepared baking dish, garnish with remaining raisins and pecans, and allow to sit for 1/2 hour, or overnight to allow the bread to fully hydrate.
Bake for 35-40 minutes at 350°F (180°C) until edges and top are lightly golden, and the bread pudding is set. Remove from oven and drizzle with additional honey, if preferred.
Enjoy as is, or top with your favourite yogurt and fresh fruit.
You can use cooked pinto beans, yellow split peas or red lentils instead of the white kidney beans.
The pecans can be substituted with your favourite nuts or seeds, including fresh fruit.
The sweetness level can be adjusted based on your preference.
This recipe can be prepared the night before and baked the following day.
Leftover beans from the can? You can add them to smoothies, soups, pasta sauces or put them in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 6 months!