Guadalupe River Pudding
Indulge in the rich, southern charm of Guadalupe River Pudding, a decadent dessert inspired by the serene beauty of Texas hill country. This warm, nutty treat features a moist, cinnamon-spiced cake base studded with toasted pecans and crowned with a luscious caramel cream topping. Made with pantry staples like brown sugar, vanilla, and eggs, this recipe is as approachable as it is impressive. Perfectly balanced in sweetness and texture, it bakes to a golden perfection in just 40 minutes. Serve it warm with an extra sprinkling of pecans for a dessert that’s comforting, elegant, and ideal for any gathering. Whether you're entertaining guests or enjoying a quiet evening, this pudding will transport your taste buds to the heart of the Guadalupe River.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup pecans
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 1.5-quart baking dish.
In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, stir in 1 cup of brown sugar and cook until dissolved. Gradually whisk in the milk until smooth. Remove from heat and stir in the vanilla extract. Set the sauce aside to cool slightly.
In a large mixing bowl, beat the eggs until light and frothy. Slowly add the cooled sugar-milk mixture to the eggs, whisking constantly to avoid cooking the eggs.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Roughly chop the pecans and fold them into the batter.
Pour the batter into the prepared baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the pudding bakes, make the topping. In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. Stir in the heavy cream and confectioners' sugar, whisking until smooth and slightly thickened. Remove from heat and let it cool.
Once the pudding is done, allow it to cool for 10 minutes, then drizzle the caramel cream topping over the surface. Serve warm with additional pecans for garnish, if desired.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 172.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 604 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
