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
Ingredients
- 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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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