Pecan Pie Bread Pudding

Pecan Pie Bread Pudding: A Decadent Twist on a Classic Dessert

If you’re a fan of both pecan pie and bread pudding, this Pecan Pie Bread Pudding is the perfect dessert for you! Combining the gooey richness of pecan pie with the comforting texture of bread pudding, this dish is a crowd-pleaser for holidays, special gatherings, or whenever you’re craving something indulgent. With a buttery pecan topping and soft, custardy bread soaked in vanilla-infused milk, this dessert is the ultimate treat for pecan lovers.

Ingredients:

• 16-ounce loaf of day-old French bread
• 2 ½ cups whole milk
• 1 cup half & half (you can substitute with whole milk or heavy cream)
• 4 large eggs (lightly beaten)
• 1 cup granulated sugar
• 1 tbsp pure vanilla extract
• ⅛ tsp salt
• ½ cup butter (softened)
• 1 ½ cups brown sugar
• 1 cup pecans (chopped)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
2. Prepare the Bread:
   • Cube the day-old French bread and place it in a large mixing bowl. Day-old bread works best as it absorbs the custard mixture without getting too mushy.
3. Make the Custard:
   • In a separate bowl, whisk together the lightly beaten eggs, whole milk, half & half, granulated sugar, vanilla extract, and salt. Pour the custard mixture over the cubed bread and allow it to sit for 5-10 minutes. This lets the bread absorb the liquid and ensures a rich, creamy bread pudding.
4. Prepare the Pecan Mixture:
   • In a small bowl, use a fork to mix the softened butter, brown sugar, and chopped pecans until the mixture resembles wet sand. This pecan mixture will add a delicious, caramelized topping to the bread pudding.
5. Assemble the Bread Pudding:
   • Pour half of the soaked bread mixture into the prepared baking dish. Spread it out evenly.
   • Top with half of the pecan mixture, then layer the remaining bread mixture on top, pressing down gently to ensure it’s evenly packed. Finally, add the rest of the pecan mixture on top.
6. Bake the Bread Pudding:
   • Place the baking dish on a cookie sheet with a 1-inch edge to catch any possible overflow during baking.
   • Bake in the preheated oven for 45-55 minutes. The center of the bread pudding should still be slightly jiggly when removed from the oven, but it will firm up as it cools.
7. Cool and Serve:
   • Let the bread pudding cool for 20-30 minutes before serving. This cooling time will allow the dessert to set and hold together nicely when sliced.
   • Serve warm, and if you want to go the extra mile, drizzle with caramel sauce or top with a scoop of vanilla ice cream for a truly decadent experience.

Tips:

• Bread Choice: Day-old French bread is ideal for this recipe, but you can also use brioche or challah for a richer texture.
• Make Ahead: You can prepare the custard and bread mixture in advance and refrigerate it overnight for an even deeper flavor.
• Serving Ideas: This bread pudding pairs wonderfully with whipped cream, caramel sauce, or a scoop of your favorite ice cream.

Quick Facts:

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 16 slices (or larger portions, if desired)
• Calories: 450 kcal per serving

This Pecan Pie Bread Pudding is a delightful blend of two classic Southern desserts—pecan pie and bread pudding. The rich, buttery pecan topping complements the soft, custardy bread, making it a perfect dessert for any occasion. Whether you’re hosting a holiday dinner or simply indulging in a weekend treat, this dessert is sure to be a hit!

Pecan Pie Bread Pudding

---

• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 16 1x

Print Recipe

Pin Recipe

Description

This Pecan Pie Bread Pudding is the perfect combination of a classic bread pudding and the sweet, nutty flavors of pecan pie. Creamy custard-soaked French bread is layered with a brown sugar-pecan mixture, creating a delightful dessert that’s crunchy on top and soft in the middle. It’s the ultimate comfort dessert, perfect for family gatherings or holiday meals.

---

Ingredients

Scale 1x2x3x

16-ounce loaf of day-old French bread
2 ½ cups whole milk
1 cup half & half (you can substitute with whole milk or heavy cream)
4 large eggs (lightly beaten)
1 cup granulated sugar
1 tbsp pure vanilla extract
⅛ tsp salt
½ cup butter (softened)
1 ½ cups brown sugar
1 cup pecans (chopped)

---

Instructions

Preheat your oven to 350°F (175°C).
Cube the bread and place it in a large bowl.
In a separate bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract. Pour this mixture over the cubed bread and let it sit for 5-10 minutes to absorb.
In another small bowl, use a fork to mix together the softened butter, brown sugar, and chopped pecans until it resembles wet sand.
Pour half of the soaked bread mixture into a greased 8×8-inch baking dish.
Top with half of the pecan mixture. Then, spoon the remaining bread mixture on top and press down gently.
Add the remaining pecan mixture over the top. Your pan will be quite full.
Place the pan on a cookie sheet with a 1-inch edge to catch any overflow during baking.
Bake at 350°F for 45-55 minutes. The center should be slightly jiggly but will firm up as it cools.
Cool for 20-30 minutes before serving to ensure the pudding holds together.
This rich, pecan pie-flavored bread pudding makes 16 servings. Feel free to cut larger slices if desired!

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes

Nutrition

• Calories: 450