Pecan Pie Bread Pudding

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Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead, the filling is poured over a delicious bread pudding and baked to perfection!
It’s Pecan Pie infused heaven!!
I’ve been on a Pecan Pie theme lately. When I started this, I intended to make a Chocolate Chip Bread Pudding, but after I got everything out I started thinking about trying to make it taste like Pecan Pie instead.
Great decision! It was delish.
Pecan Pie Bread Pudding from combining 2 classics this bread pudding dessert has a rich pecan pie topping. Serve it for breakfast as French toast gives you an excuse to eat pie for breakfast!
Pecan Pie Bread Pudding from combining 2 classics this bread pudding dessert has a rich pecan pie topping. Serve it for breakfast as French toast gives you an excuse to eat pie for breakfast!
Bread pudding is one of my most favorite desserts to make. It’s very simple and economical dessert to make. All bread puddings have basically the same format: dried bread and a custard sauce made from milk, eggs and sugar. To this you can add any additional ingredients to make the bread pudding your own. For Pecan Pie Bread Pudding, I added butter, brown sugar and pecans to give it the pecan pie element.
The butter, brown sugar and pecans on top of my bread pudding are almost like a streusel. The cook together creating a ‘crunch’ and a caramel sauce.
Pecan Pie Bread Pudding is crispy and crunchy on the outside. It’s creamy and smooth on the inside making for one beautiful dessert. The dessert dreams are made of… just me?
Pecan Pie Bread Pudding #callmepmc
This is what makes it taste like Pecan Pie element – brown sugar, pecans and butter
Pecan Pie Bread Pudding #callmepmc
cube bread
Pecan Pie Bread Pudding #callmepmc
Pecan Pie Bread Pudding #callmepmc
butter, brown sugar, and pecans
Pecan Pie Bread Pudding #callmepmc
milk, half and half, (heavy whipping cream or whole milk can be used)
salt, vanilla, sugar, eggs
Pecan Pie Bread Pudding #callmepmc
pour milk mixture over bread and gently stir
Pecan Pie Bread Pudding #callmepmc
Pecan Pie Bread Pudding #callmepmc
With a fork, mix the butter, brown sugar, and pecans until crumbly and like wet sand
Pecan Pie Bread Pudding #callmepmc
Ready for the oven
Pecan Pie Bread Pudding #callmepmc
I lined a roasting pan with aluminum foil for easy clean up in case it bubbled over
Pecan Pie Bread Pudding #callmepmc
Pecan Pie Bread Pudding from combining 2 classics this bread pudding dessert has a rich pecan pie topping. Serve it for breakfast as French toast gives you an excuse to eat pie for breakfast!

this is an 8×8 inch pan

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Pecan Pie Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 16
Combining two classics into one dessert. Gooey pecan pie combined with bread pudding makes this dessert recipe amazing.
  • 1 (16 oz) loaf of day-old French bread
  • 2 and ½ cup milk
  • 1 cup half & half (see notes) You can substitute whole milk or heavy cream
  • 4 eggs, lightly beaten
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla
  • ⅛ teaspoon salt
  • ½ cup butter, softened
  • 1 and ½ cup packed brown sugar
  • 1 cup pecan, chopped
  1. Preheat oven to 350 degrees F.
  2. Cube bread then place in a large bowl.
  3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes
  4. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8x8 inch pan. (Yes, 8x8-inch pan.)
  6. Top with half of the pecan mixture.
  7. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
  8. Top with remaining pecan mixture.
  9. Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
  10. Bake at 350 degrees F 45 to 55 minutes.
  11. The center will be slightly jiggly but will set when cool.
  12. Allow to cool 20 to 30 minutes before serving so that the slices will hold together.
  13. It is a thick bread pudding and I cut into 16 equal servings. Obviously, you can cut larger slices.
Half & Half is a mixture of heavy cream and whole milk. If Half & Half is not available in your area, you can substitute either whole milk or heavy cream. (Heavy cream may also be called Heavy Whipping Cream or Whipping Cream.)

Original recipe by Paula Jones for all rights reserved.
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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      • Michele says

        It’s sold in the dairy section near milk, heavy whipping cream, coffe creams. It comes in a small carton and says half and half. Others are commenting versions so I’m sure you can look up how to make it with other ingredients if you happen to have those on hand. Otherwise buy it itself.

    • Carla says

      I made this Pecan Bread Pudding today. I followed the directions exactly and it was DELICIOUS! I’ve never made bread pudding before, but I’ll sure be making it now. Was so easy. The hardest part was cutting up the french bread. Mine looked a little different from the picture. Mine had a dark beautiful top.

    • June Pillion says

      This is supposed to serve 16. I don’t see how a pan 8×8 can serve that many. Is the pan size correct?

      • Carla says

        I think they had two different recipes mixed together. I made the one in the 8×8 pan. But the picture shows a 9×11 pan. It was so easy and delicious. It’s kinda rich so you wouldn’t want large pieces. I think the 8×8 would serve 9 average appitites.

        • Sherry Hyer says

          So which size pan should I use for this recipe as written? I don’t want it to cook over in the oven!

          • says

            It’s an 8×8 inch pan. The photos are of an 8×8 inch pan the edge of the pan is just cut off in the photo. It’s thick in an 8×8 but that’s how I like it. I always bake cakes, pies, and bread pudding sitting on a cookie sheet that has at least a 1 inch edge for over flows. It’s just a good policy for any baking. Plus I hate to clean the oven, like ever.

  1. says

    OMGosh I have to “borrow” this one. I'm actually going to try to make this in the microwave (I bet it will work wonderfully in my Tupperware StackCooker)

    I'm your newest follower from Make My Saturday Sweet Blog Hop. Thanks for sharing this. I am VERY sure I will be borrowing many more of your recipes in the very near future.

  2. says

    Ya know, I've never been a bread pudding fan but I have to say, yours looks good. I may break down and try this recipe one day! 🙂

  3. Diane says

    i switched this up a bit with what I had on hand.
    I had a can if coconut milk, 3/4 cup of 1/2 and 1/2, and I used skim milk to bring it all up to the 3 1/2 cups of milk and half and half that I needed.
    I had a can of crushed pineapple added the whole can drained really good, added the pineapple to the bread mixture and let that all set for 10-15 minutes.
    In the crumb topping I used macadamia nuts as that is what I had and I added 1 cup unsweetened flaked coconut.
    I don’t flour or sugar so won’t be tasting thus but I’m feeding the family Easter mirning and I will post the update. That’s for sharing.

      • Ellen Henry says

        you can buy in in any grocery’s dairy department it is not as rich as cream but has more fat than whole milk.. (so it is half milk and half cream.)

  4. Carolyn Sigman says

    I am going to our family reunion the end of this month….And I would love to have this recipe of Pecan pie Bread Pudding…..Will you please send it to me?
    Thank you so much…

  5. DavidaRochelle says

    I always eat pie with a spoon, as I love pie filling but dislike pie crust. Since pecan pie filling is one of my favorites now I have a much smarter way to enjoy it with this recipe and the one you gave for pecan pie cobbler. Thank you so much for sharing.

  6. Betty Jane Gomilla says

    I’m going to the store to get what I need for this Pecan pie bread pudding.

  7. says

    Not sure of the weight of my bread, as I plan to use up odds and ends of bread from the freezer. Do you have a recommendation for how many CUPS of bread cubes?

    • says

      Yes, I’m actually writing another bread pudding recipe right now that I measured the cups when I made it for this very reason. I used 6 cups of bread in an 8×8 casserole dish.

      • Ellen Henry says

        You might like to try using day old crossants instead of the french bread in one of you bread puddings it makes an incredibly light and delicious bread pudding. (I’ma retired chef)

  8. Darlene bickham says

    Paula 💘 all your receipts so looks yummy gonna have too get them so try them.

  9. kim mckay says

    I just made this it s really good but to cut the sweetness needs ice cream oh yummmmmm.

  10. Talmadge S. Bradley says

    Though that pecan bread pudding looks divine,… I love raisins a lot more than pecans, or even chocolate chips. If you could come up with a raisin bread pudding recipe, that is similar to the bread pudding, that they used to serve at The Cracker Barrel, I would really love that. It was the best that I have ever tried.
    Another recipe that I would like is, back in the 60s, West Highland Elementary school in Lawrenceburg, TN served a tomato bread pudding that was absolutely out of this world, but I have never seen it , or even heard of it, anywhere else. I would love to try it again. In fact, there are a lot of dishes that were served in the West Highland, and Old Public elementary cafeterias, back in the 60s, that I would dearly love to have again.

  11. Willa D.Johnson says

    I love ANYTHING with pecans. Please add me to your mailing list. My printer is down now and I’d love to have the pecan recipes sent so I can try them.

    Thank you!!

  12. says

    I for sure will make most of these things. I am actually excited to do these recipes. I haven’t really been baking much, just out of borden. Been married 47 years and I haven’t really seen to many new things. These are winners in my eyes. Thank You.

  13. Barbara says

    I would like to know if you have
    a recipe for pecan pie using honey instead of sugar or karo syrup?

  14. Cheie U. says

    My mom is definitely getting this made for her birthday. But one question…. what is the point of using organic milk when the heavy cream, butter and everything else isn’t?

  15. says

    Heaven….. I’m in Heaven…. OMGOODNESS making that bread pudding for my next holiday party…. It was so delicious, but with both of us watching the calories.. I will have to make it when our table is crowded. We devoured it in one day!!!!

  16. Debra Anderson says

    Am I reading correctly that you serve 16 from an 8 x 8 pan?
    These must be TINY servings!

  17. Linda Clark says

    Surely the amount of ingredients listed in this recipe will not fit into an 8″ x 8 ” baling dish????

  18. Ashley says

    I made this tonight for a Sunday dinner at my mom’s. It was a huge hit! I added 1/8 tsp of Cinnamon to the dry mix but that was it. We had it with vanilla ice cream 🙂

  19. says

    I have been trying to find someone who could tell me how to make bread pudding and you have done more than that. I will try this one. We drive 65 miles to eat bread pudding at Golden Corral. That is my favorite food. Thank you, Helen

  20. Melanie Lasseter says

    The ingredients photo shows heavy whipping cream, but the recipe calls for half and half. Which is better for this recipe?

  21. Barbara Sanford says

    Loved your receipts, especially the “pecan bread pudding.” Going to give it a try.
    Thanks so much.

  22. says

    This looks heavenly and perfect to take to a family holiday gathering! One question: under “Instructions:” step 6 says to “top with half of the pecan mixture”, but then steps 7 AND 8 both say “top with remaining pecan mixture”. Should the half remaining after step 6 also be divided so 1/4 can go in on step 7 and the last 1/4 of the pecan mixture go on top in step 8?

  23. Billie Owens says

    I want to make some of these to sell at a Christmas bazaar. Do you think I could make ahead of time and freeze Thanks!

  24. Deborah says

    Can not wait to try bread pudding b/c Pecan Pie & Bread Pudding are my 2 FAVS!!!

    PLS explain #’s 6-8 / use remaining pecans WHEN???

    • says

      Basically, you’re dividing the bread mixture into 2 portions and the pecan mixture into 2 portions and layering them. You don’t have to do this you can put all the bread mixture in the bottom of the pan and all the pecan mixture on top.

  25. says

    This is two wonderful deserts combined into a awesome looking master piece! I can’t wait to make it for my family, thank you so much for sharing it with us, Sincerely Tara

  26. Twiggy says

    If you think the pan is going to overflow, why wouldn’t you put it in a bigger pan? Thus reducing cook time as well as clean up, while saving money on dish soap or tin foil…

    • says

      Because I don’t like a 1-inch tall bread pudding. I like a thick bread pudding that makes a pretty presentation. You may certainly use a larger pan if you prefer.

  27. Lydia campbell says


  28. Betty says

    The Pecan Pie Bread Pudding is wonderful. I think I could eat it every day.I will use this often love it

  29. Diana Curran says

    I like your style. Thanks for sharing. I plan on trying several and looking forward to more recipes in the future.

  30. Sue Giueni says

    This recipe sounds yummy but can you tell me what is Half & half that you add. Not an austalian
    item I have heard of.

  31. Fiona says

    I just made this for my family and they LOVED it. Said it was the best bread pudding they’d ever had. Also the easiest recipe in the world! Took ten minutes to prepare! you don’t have to be a pro to make this dish.

  32. Lacy says

    I want to bake this tomorrow, but the instructions seem a little confusing. Do you beat the eggs in a separate bowl than the milk mixture? And how do you top with remaining mixture if it’s being layered?

  33. Jennifer says

    I have had bread pudding made from day old yeast donuts. What do you think about using donuts instead of french bread? Too sweet?

    That particular recipe has a rum sauce. I don’t think any sauce would be needed.

    • says

      I’m probably not the one to ask about something being too sweet. The richer the better in my opinion. 🙂 I think using the donuts would is a fabulous idea. And, you’re right, I don’t think you need a sauce. In this recipe, the brown sugar/butter mixture makes a gooey sauce. Let me know how it turns out.

      • Theresa says

        Could you prepare this ahead and bake later in the day? Wasn’t sure if the bread would soak up too much of the liquid and bake time would need to be adjusted?

  34. Linda says

    I just made this. It was so easy and yet soooooo decadent. Wish I could post a picture! Thanks for the recipe.


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