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.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 1.5-quart baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Roughly chop the pecans and fold them into the batter.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	1030.9 grams (1030.9g)

Amount per serving	% Daily Value*
Calories	3356

Total Fat 242.20g	311%
Saturated Fat 104.00g	520%
Polyunsaturated Fat 21.90g
Cholesterol 827mg	276%
Sodium 1408mg	61%
Total Carbohydrate 256.40g	93%
Dietary Fiber 13.40g	48%
Total Sugars 172.50g
Protein 39.70g	79%

Vitamin D 189IU	947%
Calcium 604mg	46%
Iron 10mg	54%
Potassium 1242mg	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.

Source of Calories

Fat: 64.8%

Protein: 4.7%

Carbs: 30.5%