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

Scale

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

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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.