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.
- 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
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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!!