Pecan Pie Bread Pudding Recipe

ByEmma

Pecan pie meets bread pudding in this irresistible dessert that’s perfect for any occasion! The rich caramel-like flavor of pecan pie pairs beautifully with the soft, custardy texture of bread pudding, creating a dish that’s sure to impress your family and friends. Let’s dive into the recipe!

Ingredients

For the Bread Pudding

  • 8 cups of day-old bread, cubed (challah or brioche works best)
  • 3 large eggs
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg (optional)

For the Pecan Pie Topping

  • 1 cup pecan halves or pieces
  • ½ cup light brown sugar
  • ½ cup corn syrup (light or dark)
  • ¼ cup unsalted butter, melted
  • 1 tsp pure vanilla extract
  • Pinch of salt

Pro Tip: Use slightly stale bread for better absorption of the custard mixture. Fresh bread can turn mushy!

Instructions

Step 1: Prep the Bread

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish with butter or cooking spray.
  3. Spread the cubed bread evenly in the prepared dish.

Step 2: Make the Custard

  1. In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, and nutmeg.
  2. Pour the custard mixture evenly over the bread, pressing down gently to ensure all the bread is soaked.

Pro Tip: Let the bread sit in the custard for 10–15 minutes to absorb maximum flavor before baking.

Step 3: Bake the Bread Pudding

  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the custard is set.

Step 4: Make the Pecan Pie Topping

  1. While the bread pudding is baking, mix together the brown sugar, corn syrup, melted butter, vanilla, and salt in a bowl.
  2. Stir in the pecans until fully coated.

Step 5: Add the Topping

  1. Once the bread pudding is baked, remove it from the oven and evenly spread the pecan topping over it.
  2. Return the dish to the oven and bake for another 10–15 minutes, or until the topping is bubbly and golden.

Serving Suggestions

  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
  • Optional: Drizzle caramel sauce over the top for a show-stopping finish.

Pro Tip: This dessert can also be made ahead. Reheat in the oven at 325°F (160°C) for about 15 minutes before serving.

Variations

  • Chocolate Lover’s Twist: Add ½ cup of chocolate chips to the custard mixture before baking.
  • Bourbon Flair: Add 2 tablespoons of bourbon to the pecan topping for a sophisticated kick.

Storage

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Wrap portions tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven for best results.

This pecan pie bread pudding combines the best of both worlds, delivering a dessert that’s warm, gooey, and full of comforting flavors. Whether you’re serving it for a holiday gathering or a cozy family dinner, it’s sure to be a crowd-pleaser! Give it a try and watch it disappear in minutes!

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