Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead, the filling is poured over 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.
Added:
Bread pudding is one of my most favorite desserts to make. It’s a 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?
butter, brown sugar, and pecans
milk, half and half, (heavy whipping cream or whole milk can be used)
salt, vanilla, sugar, eggs
pour milk mixture over bread and gently stir
With a fork, mix the butter, brown sugar, and pecans until crumbly and like wet sand
Ready for the oven
I lined a roasting pan with aluminum foil for easy clean up in case it bubbled over
Pecan Pie Bread Pudding
- The thing about bread pudding is its a very economical dessert to make.
- It’s a great way to use leftover bread or if you don’t have old bread, purchase it off the sale rack at the grocery store at a reduced price.
- You can make a lot as easy as you can make a little and it’s always a crowd-pleaser.
this is an 8×8 inch pan
Combining two classics into one dessert. Gooey pecan pie combined with bread pudding makes this dessert recipe amazing.
While you’re here, check out these recipes
Pecan Pie Bread Pudding
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- Cube bread then place in a large bowl.
- Pour half of the bread mixture into a greased 8x8 inch pan. (Yes, 8x8-inch pan.)
- Top with half of the pecan mixture.
- Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
- Top with remaining pecan mixture.
- Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
- Bake at 350 degrees F 45 to 55 minutes.
- The center will be slightly jiggly but will set when cool.
- Allow to cool 20 to 30 minutes before serving so that the slices will hold together.
- It is a thick bread pudding and I cut into 16 equal servings. Obviously, you can cut larger slices.
Video
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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Adela says
Omg the best bread pudding
Paula says
lol, it is yummy, isn’t it? my fav!
Karunesh Potdar says
I tried this in my home as your steps you write in this article and this is so easy to make this recipe. It is amazing to make and very interesting.
Very useful and helpful for me to make recipes like that very easily in my home.
Thank You!!!
Patty says
Can you tell me please how many cups of bread cubes does this work out to? I have some in the freezer, so not sure what size of loaf it was. The recipe looks amazing and I would love to try it, but need a better idea of about how many cups of cubed bread I need to use. Thanks so much!
Patty
Paula says
I’m not sure how many cups. But, get your 9×9 inch pan out and fill the pan with them even with the top. Then use that amount. I use this trick all the time myself.
Patty says
Thank-you! Can’t wait to try it.
Yomammie says
This is top three best dessert recipes on earth. I made this (untested) once for a party at my uncle’s house. Since then, I became the Pecan Pie Bread Pudding guy. Every time they have a party, when I show up, the first thing people ask me is, “did you bring the bread pudding?!?!” If you want that show-stopper dessert, this is it.
I usually make it without the vanilla (I forgot it the first time and it was so good I just leave it out), but I’m sure it’s just as good with it. MAKE SURE YOU USE A CATCH TRAY UNDER THE 8×8 pan!!! This recipe works well in an 8×8 pan but it mushrooms and spills over. One time it caused a smoke show. Also, no need for stale bread. I use store bought fresh stuff every time and it’s always amazing.
Paula says
Awesome!! Thank you
Betty says
I LOVE BREAD PUDDING AND THIS ONE SOUNDS AWESOME! Can’t wait to make it.
Barbaraann says
Yum 😋 Can’t wait to try this