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.
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
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Save To Your Recipe BoxIngredients
- 16 -ounce 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 large eggs lightly beaten
- 1 cup granulated sugar
- 1 Tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup butter softened
- 1 and ½ cup packed brown sugar
- 1 cup pecan chopped
Instructions
- Preheat oven to 350 degrees F.
- Cube bread then place in a large bowl.
- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.
- 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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Tara says
This was fabulous! Made for Thanksgiving and it was the #1 talked about food there!
Susan Foster says
Made this tonight for the holiday, absolutely delicious.. it’s becoming a family holiday tradition.
Diana Tedesko says
This recipe was simple and delicious! This is the first time I ever made bread pudding. My husband really enjoyed it, so I will be making this again. Thank you!
Brenda Bourquin says
Can I double this recipe and use a 9x13pan. Also can it be mixed up the day before, referated and cooked the next?
Susan says
Absolutely delicious 😋 I have made it twice, the second time I doubled the batch and didn’t use all of the brown sugar, nuts mix! I think I liked it better! But my husband said no I liked it best the first time you made it!
Thank you 🙏 I will keep making it!
Nikki says
I made this today as it combines two of my favorite desserts bread pudding and pecan pie. It was super easy, and very good. It was however a little too sweet for me, so I will reduce the amount of sugar next time! And there will be a next time. This recipe is a keeper
LaVonne says
Made this for a funeral dinner and made one for ourselves. It was wonderful lil sweet for a diabetic but as great made it the same as recipe.
Wondering says
Looks like a good recipe but they NEVER POST IT, just the directions.
Paula says
What are you talking about???? The recipe is right there on the page where you commented!
Lydia Medina says
Can you substitute the eggs with ice cream if you don’t have eggs?
Paula says
I’m not sure that would work.
Dan says
Pecan Pie Bread Pudding is actually MUCH BETTER THAN THE TYPICAL Pecan Pie without the crust [because it is not so cloyingly sweet].
The recipe as written deserves a full five stars, but next time I might consider (1) toasting the pecans before chopping and (2) reducing the amount of sugar in a manner to be determined. That said, nothing is wrong with this recipe–it is excellent!!!
Dianne says
Amazing, crowd is still talking about it months later. Going to make it again for a get together this weekend. Did not change the recipe.
Paula says
I’m so happy to hear this! Happy you all liked it.
Suzy Kavanaugh says
I want to make this using trimmed bread crusts. How many cups would I need? This recipe & the one for Bananas Foster Bread Pudding look so dang gone good!!! Thanks for any help you can give me on the crusts.
Have a Happy Day,
Suzy Kavanaugh
Paula says
My trick when I’m using something like this is to pile them in the pan I’m using as I cut them. For this recipe I used a 9×9-inch dish. If you fill it with the crust and squish them down a little, the remaining ingredients should be the same as in the recipe. I hope that makes sense.
Leia Noel says
Worth every calorie!!! Picky teens even love this! It tastes more like cinnamon rolls fresh out of the oven!
Constance Delargy says
Best bread pudding I have ever had!!!
Denise Welden says
This Pecan bread pudding was so easy I used some rolls that were taken up space in. I decided to make this for a dessert with Christmas dinner. It smelled so good I just had to try some it was delicious!!!!
Bob Dinitto says
This is such a great recipe! I made it one year for Thanksgiving and everyone loved it! I’m making it again this year for Christmas.
Marge says
Can this recipe be divided into muffin pans for mini bread puddings? I love this recipe !
Paula says
Yes! I love that idea!!
Lynn H. Jones says
Can this recipe be doubled and cooked in a half pan?
Paula says
Yes and you’ll need 9×13-inch pan. I’m uncertain what you’re calling a half pan but a 9×13-inch cake pan will work.
Sam Blackwell says
I’m making this for Christmas and I will post later, but I do have a question. Do you ever make a vanilla or rum sauce or type to serve with it or is it necessary?
Paula says
It would be good with either of those. It’s on the sweeter side, so typically I don’t make a sauce. But I do serve it with vanilla ice cream.
Sean says
Can you add bourbon to this? If yes, any recommendation to how much and at what stage of the process?
Paula says
Absolutely you can. I’d add it in the custard up to 1/2 cup
Evelyn says
I made this a couple of weeks ago and it was a hit. I used praline pecans and my husband and granddaughter loved it. Thanks you for sharing the recipe.
Paula says
I’m so happy you all enjoyed it!
Patricia Smith says
I noticed you mention 3 different pan sizes , an aluminum pan, a 9 x 9 and an 8 x 8, which one is correct?
Paula says
For the life of me, I can only see an 8×8-inch pan referenced. (Aluminum pan is a throw-away pan but still 8×8) Glass baking shown is 8×8-inch
Darla says
May I use regular sandwich bread instead of French ?
Paula says
You can but the texture will be a little ‘off’ because sandwich bread is so soft.
Gail says
I made this today, when I took it out of the oven it looked great but when I went to serve it tonight the bottom of it was all soggy I must’ve taken and drained off almost half a cup of egg mixture. I have no idea what happened so I turn the oven back on and put the pan back in the oven for 30-45 minutes and it turned out much better and tasted delicious. This was made in a 9 x 9 pan. I also used Italian bridge because that’s all they had. It was pretty crusty.
meg says
Hello, I’ve seen Bread Puddings that also have bananas in them…what do you think about adding a banana or two — to this recipe? thanks!
Paula says
I’m not a banana fan, but it should be okay. You probably want to put it in a larger pan.
Pam says
Can you freeze this bread pudding?
Paula says
Yes, you can. Seal in an airtight container for 2 months. I thaw it in the fridge and warm in the microwave.
Kiane says
Anyone try this with gluten free bread?
Valerie says
Can you prepare it the day before, and cook it in the morning?
Paula says
Yes
Sheri Russell says
Can I make this ahead of time for a brunch? Thank you!
Paula says
Yes, but it’s especially good warm, so you may want to heat in microwave before serving
Bev says
How long to bake it in a 9×12 pan
Bev says
Can you use Italian bread instead of French bread
Paula says
yes
Lynn says
Thank you Paula for sharing your amazing pecan pie bread pudding. Although I do not eat desserts, I make desserts for my husband n share with others. Everyone loved it. I did roast my pecans n added pecan halves on the top for decoration. I added a whiskey sauce on the side for some who wanted A kick. Thank you – thank you – thank you.
Winston says
Paula, I love bread pudding. The recipe looks amazing. Thank you for promoting pecans and helping out the pecan industry. My family has been growing and processing pecans since 1888. So, in a way, we’ve been promoting too!
Paula says
I almost exclusively use pecans I love them so much. Check out my Pecan Cobbler too! https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/
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
Judy says
PLEASE add the name of the recipe as well as your name to your photos to save with recipes. In a few months I probably won’t know what this is much less your name~nothing personal!! Thanks
Becky says
Can I make the night before and refrigerate?
Paula says
yes
Lana says
Can I substitute Almond Milk for whole milk? What can I substitute for the half and half or heave cream?
Paula says
You can but it’s not going to be as good. Heavy cream sub = https://www.healthline.com/nutrition/heavy-cream-substitutes
Nancy L. Brennan says
My Mother and Grandmother always baked their bread puddings and anything with a custard base in a pan over hot water. therefore , this is the way I have always done it. Am I going to be sorry if I bake this in and over hot water. Can’t wait to try it. I am going to make it this weekend. I hate it when we change recipes that are put out there for us but I have had dry bread pudding and It is the worst !!! Pecan pie and bread pudding, why have we never heard of this fabulous combination before? I am doing the caramel and pecan cobblers next. Thanks, Paula Merry Christmas……………
Angela says
How did it turn out? Wanting to make this and wondering about the best way to bake it.
Kathy Thomasson says
Question: in step seven you instruct to “top with remaining pecan mixture”. Then in step 8, you give the same instruction. I’m confused. I like to read through a recipe before planning or purchasing ingredients and I don’t see where three halves add up to one whole.
Sara Alexander says
This recipe was so delicious. I made it late the night before and I fell asleep waiting for it to cool, so guess what I had for breakfast?
Janie Caine says
Make your biscuits home made.MAKE BREAD PUDDING
Kay Avers says
can this pecan bread pudding be doubled for a 9 x 13 pan
Paula says
Yes
Alyce Hinkson says
Can I half the recipe?
Paula says
yes
Jan says
In your recipe for the pecan pie bread pudding, I am gluten free. Do you have any suggestions as to what kind of bread I could use instead of the french bread. I looked for a substitute and can only find frozen regular white bread. Thanks for your help.
Paula says
For gf bread, I like this brand> https://amzn.to/2HBvb1U
the white sliced is good or you could do these french rolls> https://amzn.to/2VZdcqo
Kim MacDonald says
Fabulous recipe! After reading other reviews, I too reduced the amount of sugar I used by 1/2 cup. Turned out very well. Used a 9×9 pan, also worked well. Everyone loved it. Thanks for the great recipe!
Mary says
Kim’s changes make sense. I was thinking why use an 8 by 8 pan if it’s going to spill over. Also when I make this, I too will cut down on the sugars. I love bread pudding and I love pecan pie. the combination sounds good
havee says
Nice dessert! thank you
Lynne says
It was delicious. I do think I’ll cut the white sugar down a bit.
Jodi says
Omg! Made this for a church function look good and read all the great comments people posted and gave it 5 stars so I said what the heck. Didn’t sample it before taking but I figured what do I have to loose. I had 6 people come up to me and said it was delicious and one requested I make for them. Now I need to make for myself and serve warm maybe with ice cream. So this is a keeper and found easy to make and instructions right on thx.
Christine Brumfield says
Oh my heavens… this is the most delicious bread pudding I’ve ever eaten! It was easy to make and I added things I like such as a touch of cinnamon, nutmeg and white chocolate chips!!! Made perfect even better!! Thank you!!
Paula says
You are so welcome!! Thank you for your kinds words, I’m so happy you liked it.
Luciablaz says
That was truly delicious. I changed the about of white sugar( to 1/4 cup), and added 1Tbsp of bourbon and 2oz of dark chocolate. Thought it might be too sweet for me with the one cup of sugar. It was fabulous. Best recipe on Pinterest!
Paula says
Thanks so much!
Sarah Hayden says
I am planning on making this for a Christmas dessert. Could I make this the night before and put it in the fridge and then cook it the next day? Or does in need to be cooked on the same day?
Paula says
You can refrigerate it the day before
Brittany Staines says
Hi there! Do you think this could be made in a crockpot?
Paula says
I do know that bread pudding can be made in a slow cooker, but I’ve never actually made one. I did find this recipe to help you with time. https://www.allrecipes.com/recipe/231469/bread-pudding-in-the-slow-cooker/
Suzan Lilly says
Best recipe!! Made it pre Thanksgiving to make sure it would be good. I made a toffee sauce to go over if anyone wants it!!! Delicious
Thank you for Sharing
Annb says
Toffee sauce sounds different. May I have the recipe?
Chelsea Fickle says
Would you reccomend butter milk in place of whole/half and half? I want it to be more on the savory side for the actual bread pudding part, because I like to make the topping a little heavier. Thank you in advance!
Paula says
If you don’t want the bread pudding, to be sweet I would leave out the 1 cup of sugar in it.
Lynne says
To make in a 9×13, would you double the recipe?
Paula says
Yes
Julie @ Back To My Southern Roots says
This looks incredibly amazing! Super yum!
Linda C says
absolutely delicious! two thumbs up and I am about to start counting my toes too. THX
Jan Smith says
Pinterest won’t allow me to pin this because they say it may lead to spam.
Paula says
Uuuuuggghhhhh, Thank you!! It’s fixed now!
Amy - The Speedy Spatula says
Spotted this on Weekend Potluck and had to check it out! We love all things pecan around our house and this looks wonderful!
Ivory says
Just found and joined your site. I love what I see, starting with THS amazing looking recipe. So excited to make it. Thanks for sharing.
Pieman says
I made it loved it, I put brown sugar mixture on bottom then bread mixture then topped with rest of sugar…came out great
SK says
Has anyone frozen this dish? Could I prepare it in a couple of a couple of smaller dishes and freeze it? Then we can thaw it and bake a dessert for two when ever we feel like something sweet but not have tons left over.
Paula says
It would be best to bake, then freeze, the reheat in the oven or microwave
Lisa says
Made it but I also free styled it as well turned out great. Mines was a pecan walnut bread pudding glaze. so delicious. Want to update pictures but I don’t see a option. Contact me for more information
Shell C says
Made it! Love it!
AnnC says
Made this with three alterations – added some peaches (we love peach cobbler with pecans, figured they might work here as well), used cinnamon bread instead of french bread, added a block of cream cheese (just dropped bits of it all over the top), and prepped it the evening before and baked it off in the morning after it soaked all night. How do I phrase this so it sounds correct? IT WAS AMAZING!!! My family voted it BEST BREAKFAST EVER. We even ate it for dessert that night. I know I changed your recipe, but I just want to say THANK YOU for the inspiration!
Jennifer Smith says
Would it hurt anything to assemble this the night before and bake in the morning??
Paula says
You can assemble the night before with no problem
G. Sprague says
How do I do the Pecan Pie Bread Pudding as a double recipe?
Can I do every thing the same just doubled in a 13×9 pan?
Paula says
Yes, just double the ingredients
Pat says
I just made this today for my friend’s birthday. He loved it and so did my son. They both had seconds! It was really easy to make and I used butter croissants and a few slices of white bread. Mine took about 50 minutes and I used 1 cup of brown sugar and it was the best. I love simple and delicious recipes like this one.
Lauri says
Made this yesterday. It was good and I love sweet…but it was really really sweet. Next time I would not layer with the brown sugar mixture in the middle. And perhaps make half the brown sugar topping mixture for the top.
SloshedTurtle says
I saw this page somehow while making dinner and then i could not get it out of my mind… i knew i had some stale bread…soooooo….. i made this spur of the moment… I only tweaked one thing… did not want to run out for pecans so i used some cereal… Honey Bunches of Oats Maple Pecan & Brown Sugar on the top and it came out amazing!!! This just hit the spot tonite! Shared on FB!!!!
Amy says
I made this with day old donuts. Fantastic!
Robbie says
I tried this recipe last night and it was fantastic.
Gleneva says
Just made your recipe, Pecan Pie Bread Pudding. Can’t wait to try it!
Alice says
Can Regular white bread be used ? if so how many slices of bread should be used for this
Paula says
White bread can be used. I’m not sure how many slices, a good way to measure is to put it in your pan as you cut. You can have a thick bread pudding cooking it in a 9×9 inch pan or a thinner one in a 9×13 inch pan. Pictured is a 9×9 inch pan, it should be around 5 to 6 cups.
Colleen says
Did you grease or spray the pan?
Paula says
I typically spray with vegetable cooking spray
Angelia says
I have made this wonderful dessert several times. It is a favorite wherever I take it. It is easy to prepare and always a winner!
Patsy says
Making this for Christmas……can I double the recipe without problems? Can I make a day ahead?
Paula says
You can double and make ahead just cover tightly and refrigerate.
Linda says
I just made this. It was so easy and yet soooooo decadent. Wish I could post a picture! Thanks for the recipe.
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.
Paula 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?
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?
Diane says
Is it LIGHT brown sugar or DARK brown sugar??
Paula says
I used light brown sugar.
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.
Agnes says
New on your blog but for sure I will
Try the strawberry cake look yummy.
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.
Heidi says
half and half is essentially half milk and half cream
Melva Davis says
Oh wow. Being a diabetic this is killing me to even look at it.😞
Debra Howe says
Thank you can not wait to make
Barbara Ramey says
Can this be made ahead of time and baked later?
Diana Curran says
I like your style. Thanks for sharing. I plan on trying several and looking forward to more recipes in the future.
Betty says
The Pecan Pie Bread Pudding is wonderful. I think I could eat it every day.I will use this often love it
Lydia campbell says
I LOVE BREAD PUDDING AND I’M ADDING HALF CUP OF WHITE RAISINS..1 CAN OF COCONUT CREAM..BUT I HAVE TO PUT LESS SUGAR..1TSPGROUND GINGER AND LESS MILK..THANK YOU SO MUCH
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…
Paula 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.
Tara Mareno 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
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???
Paula 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.
ann rou says
I need to double the recipe. Will it work do u think?
Wanda Buck says
Looking forward to seeing your recipes 😆
Debbie says
Do you use salted or unsalted butter for this recipe?
Claudet says
If u double the recipe how long do u cook it for?
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!
Charlotte 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?
Barbara Sanford says
Loved your receipts, especially the “pecan bread pudding.” Going to give it a try.
Thanks so much.
Linda OBryan says
I will like to try the bread pudding input pineapple bit
Patsy Rogers says
Would love to try this.
Melanie Lasseter says
The ingredients photo shows heavy whipping cream, but the recipe calls for half and half. Which is better for this recipe?
Helen Landers 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
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 🙂
Beth Snavely says
I’ll definitely try this with my granddaughter!
Mildred Harrell Allison says
The.
VI THOMAS says
All of your receipts look so good ,I can hardly wait to try them.
Linda Matney says
Looks delish!
Lou Ellen Jennings says
I have to try all of the recipes. Thank you.
Linda Clark says
Surely the amount of ingredients listed in this recipe will not fit into an 8″ x 8 ” baling dish????
Debra Anderson says
Am I reading correctly that you serve 16 from an 8 x 8 pan?
These must be TINY servings!
Tiffanie says
I’m going to try it today
Lorie Warren 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!!!!
Paulacmartin says
Love the recipes
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?
Barbara says
I would like to know if you have
a recipe for pecan pie using honey instead of sugar or karo syrup?
Patt Ridgley 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.
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!!
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.
Margaret says
I made the Pecan Cobbler. It was delicious? Surely this cannot be better?? Yes, yes it can!!
Paula says
It’s close, but I do like the cobbler better, just slightly though. Let me know what you think.
kim mckay says
I just made this it s really good but to cut the sweetness needs ice cream oh yummmmmm.
Darlene bickham says
Paula 💘 all your receipts so looks yummy gonna have too get them so try them.
Anne 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?
Paula 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.
Anne says
THANKS!! Can’t wait to try this!
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)
Shirley Church says
I have used croissants as well as chaplain bread(not at the same time). Both make it light and fluffy
jeanne says
Love the recipes
mryna says
Was my first attempt at bread pudding. Is the very very best.
Ron says
Can I freeze part of it?
Julie Salfer says
I can’t wait to try this!
Rhonda says
Awesome recipe
elizabeth batber says
Recipies look good add me to mailing list thank-you
Betty Jane Gomilla says
I’m going to the store to get what I need for this Pecan pie bread pudding.
Lucy Kick. says
😊 Can’t wait to try some of your recipes, they look & sound absolutely wonderful, thank you for sharing!
Tuts says
O I’m starving now
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.
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?
bcsigman1983@yahoo.com
Thank you so much…
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.
Bex says
Can i ask wot half and half is?
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.)
Jessica McCoy says
This looks wonderful!
I'd love it if you would link this (and a couple other recipes if you'd like) up to Wonderful Food Wednesday at: http://www.athometake2.com. I hope you can stop by.
Jessica @ At Home Take 2
Mom Photographer says
this recipe sounds fantastic!
Julie 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! 🙂
Foster says
I love pecan pie so this will be a easy treat for my family.
Christin@fortmillscliving says
Pecan Pie and Bread Pudding are 2 of my favorites! Must try!
Dorothy @ Crazy for Crust says
This sounds amazing!
Megan Broutian says
Yummy!
New follower – MeganBlogs.com
Jamie @ Love Bakes Good Cakes says
Mmmmm …. I love pecan pie – and combining it with bread pudding – even better! Pinned it!
Kat @ Inspiration CAN be Found Everywhere 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.
Mandy@OrangeAutumn says
This looks awesome!! Yum! My mom makes a similar version for Christmas.
Meredith Hilton says
oh wow! looks amazing! (and dangerous!)
Christina Morley says
Hi PMc! Thanks for linking up on my Make My Saturday Sweet blog hop. Wow! This looks amazing! I'm looking forward to more recipe ideas from you. I'm now following you on GFC. I'll also connect with Twitter and FB. Have a great weekend!
Tina – mom of 4 and author of 5 blogs
http://abooksandmore.blogspot.com
Danni Baird @ Silo Hill Farm says
Oh yes please! Dang…I wish I was your neighbor! That is one lovely pan of awesomeness!!
Paula Jones says
thank you!!
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!
Paula 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.
Paula says
The picture is an 8×8 pan
Lynn says
Paula, my Mom use to make this when I was a little girl. She make a white sauce to pour over it. Do you know how to make that. I’d love the recipe if you do…
Mel says
Oh Paula, that looks so yummy, my mouth is watering!
Sharron says
Can some one tell me what half and half is
Vicky says
Half and Half coffee creamer. Half milk half cream
Angela says
actually no its not…its half HEAVY CREAM and half WHOLE MILK
voncile Fullwood says
angela is correct ,but you also can buy it in the grocery store
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.
Ethel says
It’s sold not only in small cartons, but if you have a Walmart, they carry their brand in quart and even in half-gallons. I buy this for everyday use. Not good for the waistline, but what the heck, it’s delicious. All stores carry it in pint and quart sizes.
Jennifer Ray says
Yes, no, not coffee creamer, tho some people do use half and half in their coffeeme too, Ethel….I love creamy soups and use it weekly.
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.
Ken and Debi Crouchman says
I love to use Biscuits …. You can also use regular bread…