Pecan Pie Bread Pudding combines the rich, gooey flavors of classic pecan pie with the comforting texture of bread pudding. This decadent dessert is perfect for holidays, family gatherings, or any time you want to wow your guests.

Made with chunks of bread soaked in a custard mixture and topped with a sweet pecan glaze, it’s a warm and indulgent treat that’s easy to prepare.

Kitchen Equipment Needed

Large mixing bowl
Whisk
9×13-inch baking dish
Saucepan
Spoon or spatula
Measuring cups and spoons

Ingredients Overview

Bread: Day-old bread like French, brioche, or challah works best for soaking up the custard.
Custard: A mix of eggs, milk, cream, and sugar that gives the bread pudding its creamy texture.
Pecan Glaze: A buttery, caramel-like topping loaded with pecans for a pie-inspired finish.

Ingredients

For the Bread Pudding:

8 cups day-old bread, cut into 1-inch cubes
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg (optional)

For the Pecan Topping:

1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup corn syrup
1 cup chopped pecans
1/2 tsp vanilla extract
Pinch of salt

Instructions

Prepare the Bread Pudding:
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the bread cubes evenly in the prepared dish.
- In a large mixing bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the bread cubes, pressing gently to ensure all pieces are soaked. Let it sit for 15–20 minutes to absorb the liquid.
Bake:
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and the pudding is set.
Make the Pecan Topping:
- While the pudding bakes, melt butter in a saucepan over medium heat.
- Stir in brown sugar and corn syrup, cooking until smooth and bubbly (about 2–3 minutes).
- Add the chopped pecans, vanilla, and a pinch of salt. Stir well and remove from heat.
Assemble and Serve:
- Remove the bread pudding from the oven and drizzle the warm pecan topping evenly over the surface.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Tips

Use slightly stale bread for better texture; fresh bread can become mushy.
Adjust the sweetness to your liking by reducing the brown sugar in the custard or topping.
For added flavor, sprinkle some chopped pecans into the bread mixture before baking.

What to Serve With This Recipe

A scoop of vanilla ice cream or whipped cream complements the richness.
Drizzle with caramel sauce for an extra indulgent dessert.
Pair with a cup of coffee or tea for a delightful finish to any meal.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes! Assemble the bread pudding and refrigerate it (unbaked) for up to 12 hours. Add the pecan topping just before serving.

Q: Can I use a different type of bread?
A: Yes! French bread, challah, or croissants work beautifully in this recipe.

Q: How should I store leftovers?
A: Cover tightly and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.

Serving Suggestions

Pecan Pie Bread Pudding is a show-stopping dessert that’s perfect for any occasion. Serve it warm with ice cream for a dessert your guests won’t forget, or enjoy a slice as a comforting treat any time of the day.