If you adore the warm, comforting flavors of pecan pie but crave something a little more indulgent and cozy, then you simply must try this Pecan Pie Bread Pudding Recipe. It brings together all the best elements of pecan pie—sticky sweetness, buttery pecans, and rich caramel tones—wrapped up in a soft, custardy bread pudding that’s perfect for sharing. Every bite delivers a wonderful mix of textures and a nostalgic homey vibe that feels like a big, warm hug on a plate. Whether you’re serving it for a family gathering or a special occasion, this is the kind of dessert that leaves everyone asking for seconds and feeling instantly happy.
Ingredients You’ll Need
This Pecan Pie Bread Pudding Recipe uses ingredients that are wonderfully simple yet essential to create the perfect balance of flavor, texture, and warmth. Each element plays a crucial role, from the sturdy bread that soaks up the custard to the pecans that add irresistible crunch and nuttiness.
- Day-old French bread: Cubed to soak up all the creamy custard without turning mushy.
- Whole milk: Provides a rich, creamy base that makes the pudding luscious.
- Half & half: Adds extra creaminess; whole milk or heavy cream can be used as substitutes for different textures.
- Large eggs: Bind everything together and give that custardy, sliceable texture.
- Granulated sugar: Sweetens the custard perfectly without overpowering.
- Pure vanilla extract: Brings warmth and enhances the overall flavor complexity.
- Salt: A pinch to balance all the sweetness and deepen the flavor.
- Softened butter: Combines with brown sugar and pecans to create a luscious, melt-in-your-mouth topping.
- Brown sugar: Adds a deep caramel note and moisture to the pecan topping.
- Chopped pecans: The star crunch and nutty component that gives the pudding its pecan pie feel.
How to Make Pecan Pie Bread Pudding Recipe
Step 1: Prep and Soak the Bread
Start by preheating your oven to 350 degrees Fahrenheit, setting the stage for a perfectly baked bread pudding. Cube that day-old French bread into bite-sized pieces and toss them into a large bowl. In a separate bowl, whisk together the eggs, whole milk, half & half, sugar, salt, and vanilla extract to make the rich custard mixture. Pour this over the bread cubes and let the bread soak up all that creamy goodness for 5 to 10 minutes, allowing the custard to penetrate every nook and cranny so every bite will be tender and flavorful.
Step 2: Make the Buttery Pecan Topping
While the bread soaks, mix the softened butter, brown sugar, and chopped pecans in a small bowl until you get a crumbly, wet sand-like consistency. This mixture will become the magic crunchy, sweet topping reminiscent of the classic pecan pie, giving texture and pizzazz to the pudding.
Step 3: Assemble the Layers
Grease an 8×8 inch baking pan—you want this size for the perfect depth and even baking. Pour half of the soaked bread mixture into the pan, smoothing it out gently. Next, sprinkle half of the pecan topping evenly over the surface. Layer the rest of the bread mixture on top, then finish with the remaining pecan mixture. Press down lightly so it all fits snugly in the pan; it will be quite full, but that’s exactly how you want it for the ideal thickness.
Step 4: Bake to Golden Perfection
Place your baking pan on a cookie sheet with at least a one-inch edge to catch any bubbling custard that might overflow during baking. Slide it into the oven and bake for 45 to 55 minutes. The center should be slightly jiggly but not liquid; it will firm up as it cools. This is the key to achieving creamy, custard-like softness inside without undercooking.
Step 5: Cool and Slice
Once out of the oven, let the bread pudding cool for 20 to 30 minutes. This resting time allows it to set so your slices don’t fall apart when you serve. When ready, cut into 16 equal pieces—or fewer, if you prefer more generous servings—and prepare for the compliments to roll in.
How to Serve Pecan Pie Bread Pudding Recipe
Garnishes
A scoop of vanilla bean ice cream or a drizzle of warm caramel sauce takes this Pecan Pie Bread Pudding Recipe to an indulgent new level. Freshly whipped cream or a sprinkle of powdered sugar add a simple but elegant touch that brightens the presentation and complements the rich flavors beautifully.
Side Dishes
This pudding is hearty on its own, but pairing it with fresh seasonal fruits like sliced pears or crisp apples adds a refreshing contrast. For holiday meals, it pairs wonderfully with a cup of spiced coffee or a glass of sweet dessert wine, rounding out the experience perfectly.
Creative Ways to Present
For an eye-catching serving idea, bake this recipe in a large ceramic dish and top with whole pecans arranged in a pretty pattern before baking. You can also serve individual portions in mini ramekins, making each guest feel like they have their own personal slice of comfort. If you’re feeling adventurous, try swirling in some chocolate chips or a splash of bourbon for a grown-up twist on this classic.
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Pie Bread Pudding Recipe can be stored tightly wrapped in the refrigerator for up to 4 days. Make sure it’s cooled completely to preserve its texture and avoid sogginess. When you’re ready to enjoy, just bring it out and reheat gently.
Freezing
This bread pudding freezes beautifully. Wrap individual slices or the entire dish securely in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months to have a delicious treat ready whenever the craving strikes. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a microwave for about 30 to 45 seconds or warm the whole dish in a 325-degree oven for around 15 minutes. Cover loosely with foil to prevent drying out. A quick warm-up will restore that gooey, comforting texture, just like fresh from the oven.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While day-old French bread gives the best texture and soak, you can substitute brioche or challah for a richer pudding. Avoid breads with too many seeds or crusts as they might alter the texture.
Is it possible to make this dessert dairy-free?
Yes, swap the whole milk and half & half with dairy-free alternatives like almond milk or coconut cream. Be sure to use a dairy-free butter substitute in the pecan topping to keep that buttery crunch.
How can I make this recipe gluten-free?
Use gluten-free bread that has a firm texture to withstand soaking. Keep in mind, the flavor and texture may differ slightly, but it will still be delicious and comforting.
Can I prepare this ahead of time before baking?
Definitely! Assemble the pudding in the baking dish, cover, and refrigerate overnight. When ready, just bake as directed. This makes a fantastic make-ahead dessert for busy holiday gatherings.
What is the best way to serve leftovers?
Leftover slices are fantastic warmed and topped with a little vanilla ice cream or whipped cream. They also taste wonderful cold for a quick sweet snack.
Final Thoughts
If you love the nostalgic flavors of pecan pie and the comforting heartiness of bread pudding, this Pecan Pie Bread Pudding Recipe is an absolute must-try. It’s an easy, crowd-pleasing dessert that feels like a warm hug from the inside out. Give it a go for your next family dinner or special event—you’ll be so glad you did!
Print
Pecan Pie Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Bread Pudding is a rich, comforting dessert that combines the custardy texture of bread pudding with the sweet, nutty flavors of classic pecan pie. Made with day-old French bread soaked in a creamy mixture of eggs, milk, and half & half, then layered with a buttery brown sugar and chopped pecan topping, this baked treat is perfect for cozy gatherings or holiday celebrations.
Ingredients
Bread Pudding Base
- 16-ounce loaf of day-old French bread, cubed
- 2 ½ cups whole milk
- 1 cup half & half (can substitute whole milk or heavy cream)
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
Pecan Topping
- 1/2 cup butter, softened
- 1 ½ cups brown sugar
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the bread pudding.
- Prepare Bread: Cube the day-old French bread and place it into a large mixing bowl.
- Mix Custard: In a separate bowl, beat together the eggs, whole milk, half & half, granulated sugar, salt, and vanilla extract. Pour this custard mixture over the cubed bread and let it soak for 5 to 10 minutes, allowing the bread to absorb the liquid.
- Prepare Pecan Mixture: In a small bowl, combine softened butter, brown sugar, and chopped pecans using a fork until the mixture has a wet sand-like consistency.
- Layer Bread Mixture: Grease an 8×8-inch baking pan. Pour half of the soaked bread mixture into the pan.
- Add Pecan Layer: Evenly spread half of the pecan mixture over the bread base layer.
- Repeat Layers: Spoon the remaining bread mixture over the pecan layer, then top with the remaining pecan mixture. Press down gently to compact the layers. The pan will be quite full.
- Prepare for Baking: Place the baking pan on a cookie sheet with a 1-inch edge to catch any overflow during baking.
- Bake: Bake in the preheated oven at 350 degrees Fahrenheit for 45 to 55 minutes. The pudding will be slightly jiggly in the center when done but will set upon cooling.
- Cool and Serve: Allow the bread pudding to cool for 20 to 30 minutes before slicing to ensure the pieces hold together well. Cut into 16 servings or larger as desired.
Notes
- You can substitute the half & half with whole milk or heavy cream depending on your preference for richness.
- For best results, use day-old French bread to help it soak up the custard evenly without becoming too mushy.
- Use an 8×8-inch pan so the bread pudding layers properly and bakes evenly.
- Let the pudding cool sufficiently after baking so that it sets and slices cleanly.
- Placing the baking pan on a cookie sheet helps catch any boiling over mixture, avoiding mess in the oven.
