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Call Me PMc

Cooking. Creating. Sharing

PECAN PIE BREAD PUDDING

Sep.posted by Paula 246 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

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.

Pecan Pie Bread Pudding

 See also Pecan Pie Muffins

Pecan Pie Bread Pudding

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?

Pecan Pie Bread Pudding
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
Bread Pudding
I lined a roasting pan with aluminum foil for easy clean up in case it bubbled over
dessert

Pecan Pie Bread Pudding

  1. The thing about bread pudding is its a very economical dessert to make.
  2. 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.
  3. You can make a lot as easy as you can make a little and it’s always a crowd-pleaser.
Pecan Pie Bread Pudding from callmepmc.com combining 2 classics this bread pudding dessert has a rich pecan pie topping.

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

  1. Blueberry Biscuits
  2. Caramel Cobbler
  3. Pecan Cobbler
  4. Easy Strawberry Cake
  5. Skinny Cake Batter No Churn Ice Cream
  6. Over 40 Pound Cake recipes!!
Pecan Pie Bread Pudding from callmepmc.com combining 2 classics this bread pudding dessert has a rich pecan pie topping.

Pecan Pie Bread Pudding

Combining two classics into one dessert. Gooey pecan pie combined with bread pudding makes this dessert recipe amazing.
Author: Paula
4.79 from 176 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 16 servings

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.
  • In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes
  • 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

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 CallMePMc.com all rights reserved.Recipe from Paula @CallMePMc.com 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.

Nutrition

Calories: 346kcal | Carbohydrates: 52g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 254mg | Potassium: 157mg | Fiber: 1g | Sugar: 36g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
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Paula
« Southwest Chicken Wraps with Southwest Sauce
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Comments

  1. Brenda says

    02.19.23 at 4:31 pm

    Can I make this in a springform pan like your bananas foster bread pudding is?

    Reply
    • Paula says

      02.23.23 at 4:08 pm

      Yes, you can. (And I always wrap the bottom in foil to prevent leaks when I use a springform pan.)

      Reply
  2. Ann Mench says

    12.26.22 at 4:52 pm

    DO NOT DOUBLE for a 9X13 dish. I did 1-1/2 times for a DEEP DISH 9X13 and it was to the top of the dish. I read the other comments about the sugar so did 1-1/2 times everything except the sugars and the butter. Everyone loved it and it was the perfect sweetness. I do think it could use just a little more cream or milk but otherwise great recipe!

    Reply
  3. Barbara says

    12.11.22 at 8:07 am

    5 stars
    This is mind blowing! Made it at Thanksgiving and it was a hit! Making it again for a work function. Best bread pudding ever!!

    Reply
  4. Tara says

    11.25.22 at 3:23 pm

    5 stars
    This was fabulous! Made for Thanksgiving and it was the #1 talked about food there!

    Reply
  5. Susan Foster says

    11.23.22 at 11:33 pm

    5 stars
    Made this tonight for the holiday, absolutely delicious.. it’s becoming a family holiday tradition.

    Reply
  6. Diana Tedesko says

    09.20.22 at 1:38 pm

    5 stars
    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!

    Reply
  7. Brenda Bourquin says

    09.19.22 at 9:03 pm

    Can I double this recipe and use a 9x13pan. Also can it be mixed up the day before, referated and cooked the next?

    Reply
  8. Susan says

    09.17.22 at 1:49 am

    5 stars
    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!

    Reply
  9. Nikki says

    09.11.22 at 3:13 pm

    4 stars
    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

    Reply
  10. LaVonne says

    07.18.22 at 8:04 pm

    5 stars
    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.

    Reply
  11. Wondering says

    07.12.22 at 10:13 pm

    1 star
    Looks like a good recipe but they NEVER POST IT, just the directions.

    Reply
    • Paula says

      07.13.22 at 10:31 am

      What are you talking about???? The recipe is right there on the page where you commented!

      Reply
  12. Lydia Medina says

    07.04.22 at 6:14 pm

    Can you substitute the eggs with ice cream if you don’t have eggs?

    Reply
    • Paula says

      07.05.22 at 8:55 am

      I’m not sure that would work.

      Reply
  13. Dan says

    05.23.22 at 11:54 pm

    5 stars
    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!!!

    Reply
  14. Dianne says

    05.11.22 at 11:27 pm

    5 stars
    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.

    Reply
    • Paula says

      05.12.22 at 10:10 am

      I’m so happy to hear this! Happy you all liked it.

      Reply
  15. Suzy Kavanaugh says

    04.29.22 at 8:04 pm

    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

    Reply
    • Paula says

      04.30.22 at 3:14 pm

      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.

      Reply
  16. Leia Noel says

    02.06.22 at 1:58 pm

    5 stars
    Worth every calorie!!! Picky teens even love this! It tastes more like cinnamon rolls fresh out of the oven!

    Reply
  17. Constance Delargy says

    01.29.22 at 10:36 am

    5 stars
    Best bread pudding I have ever had!!!

    Reply
  18. Denise Welden says

    12.23.21 at 10:12 pm

    5 stars
    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!!!!

    Reply
  19. Bob Dinitto says

    12.22.21 at 7:57 am

    5 stars
    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.

    Reply
  20. Marge says

    06.26.21 at 2:24 am

    Can this recipe be divided into muffin pans for mini bread puddings? I love this recipe !

    Reply
    • Paula says

      06.27.21 at 9:23 am

      Yes! I love that idea!!

      Reply
  21. Lynn H. Jones says

    01.29.21 at 8:55 pm

    Can this recipe be doubled and cooked in a half pan?

    Reply
    • Paula says

      01.30.21 at 7:10 am

      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.

      Reply
  22. Sam Blackwell says

    12.21.20 at 10:40 pm

    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?

    Reply
    • Paula says

      12.22.20 at 3:41 pm

      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.

      Reply
  23. Sean says

    11.18.20 at 8:22 am

    Can you add bourbon to this? If yes, any recommendation to how much and at what stage of the process?

    Reply
    • Paula says

      06.15.22 at 12:49 pm

      Absolutely you can. I’d add it in the custard up to 1/2 cup

      Reply
  24. Evelyn says

    10.27.20 at 3:04 pm

    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.

    Reply
    • Paula says

      10.27.20 at 6:33 pm

      I’m so happy you all enjoyed it!

      Reply
  25. Patricia Smith says

    10.18.20 at 6:23 am

    I noticed you mention 3 different pan sizes , an aluminum pan, a 9 x 9 and an 8 x 8, which one is correct?

    Reply
    • Paula says

      11.09.20 at 12:37 pm

      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

      Reply
  26. Darla says

    09.25.20 at 12:26 pm

    May I use regular sandwich bread instead of French ?

    Reply
    • Paula says

      09.27.20 at 9:05 am

      You can but the texture will be a little ‘off’ because sandwich bread is so soft.

      Reply
  27. Gail says

    09.22.20 at 9:16 pm

    4 stars
    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.

    Reply
  28. meg says

    09.20.20 at 10:17 am

    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!

    Reply
    • Paula says

      09.24.20 at 2:09 pm

      I’m not a banana fan, but it should be okay. You probably want to put it in a larger pan.

      Reply
  29. Pam says

    09.08.20 at 9:19 am

    Can you freeze this bread pudding?

    Reply
    • Paula says

      09.08.20 at 6:10 pm

      Yes, you can. Seal in an airtight container for 2 months. I thaw it in the fridge and warm in the microwave.

      Reply
  30. Kiane says

    09.03.20 at 12:53 pm

    Anyone try this with gluten free bread?

    Reply
  31. Valerie says

    08.31.20 at 6:49 pm

    Can you prepare it the day before, and cook it in the morning?

    Reply
    • Paula says

      09.02.20 at 2:00 pm

      Yes

      Reply
  32. Sheri Russell says

    08.22.20 at 10:28 am

    Can I make this ahead of time for a brunch? Thank you!

    Reply
    • Paula says

      08.23.20 at 4:34 pm

      Yes, but it’s especially good warm, so you may want to heat in microwave before serving

      Reply
  33. Bev says

    08.16.20 at 1:13 pm

    How long to bake it in a 9×12 pan

    Reply
  34. Bev says

    08.16.20 at 12:13 pm

    Can you use Italian bread instead of French bread

    Reply
    • Paula says

      08.16.20 at 12:35 pm

      yes

      Reply
  35. Lynn says

    07.17.20 at 10:50 am

    5 stars
    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.

    Reply
  36. Winston says

    06.24.20 at 4:03 pm

    5 stars
    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!

    Reply
    • Paula says

      06.25.20 at 1:16 pm

      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/

      Reply
  37. Adela says

    05.18.20 at 5:45 pm

    5 stars
    Omg the best bread pudding

    Reply
    • Paula says

      05.20.20 at 8:43 am

      lol, it is yummy, isn’t it? my fav!

      Reply
  38. Karunesh Potdar says

    04.30.20 at 6:00 am

    5 stars
    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!!!

    Reply
  39. Patty says

    04.27.20 at 7:57 pm

    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

    Reply
    • Paula says

      04.28.20 at 8:59 am

      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.

      Reply
      • Patty says

        04.28.20 at 7:01 pm

        Thank-you! Can’t wait to try it.

        Reply
  40. Yomammie says

    02.04.20 at 6:25 pm

    5 stars
    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.

    Reply
    • Paula says

      02.06.20 at 8:09 am

      Awesome!! Thank you

      Reply
  41. Betty says

    01.29.20 at 9:49 pm

    5 stars
    I LOVE BREAD PUDDING AND THIS ONE SOUNDS AWESOME! Can’t wait to make it.

    Reply
  42. Barbaraann says

    01.07.20 at 8:19 pm

    Yum 😋 Can’t wait to try this

    Reply
  43. Judy says

    12.12.19 at 11:41 am

    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

    Reply
  44. Becky says

    12.06.19 at 2:46 pm

    Can I make the night before and refrigerate?

    Reply
    • Paula says

      12.07.19 at 11:59 am

      yes

      Reply
  45. Lana says

    12.05.19 at 4:40 pm

    Can I substitute Almond Milk for whole milk? What can I substitute for the half and half or heave cream?

    Reply
    • Paula says

      12.06.19 at 7:13 am

      You can but it’s not going to be as good. Heavy cream sub = https://www.healthline.com/nutrition/heavy-cream-substitutes

      Reply
  46. Nancy L. Brennan says

    12.05.19 at 3:48 pm

    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……………

    Reply
    • Angela says

      01.26.20 at 8:51 pm

      How did it turn out? Wanting to make this and wondering about the best way to bake it.

      Reply
  47. Kathy Thomasson says

    08.02.19 at 11:56 am

    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.

    Reply
  48. Sara Alexander says

    06.29.19 at 1:37 pm

    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?

    Reply
  49. Janie Caine says

    06.17.19 at 1:20 am

    Make your biscuits home made.MAKE BREAD PUDDING

    Reply
  50. Kay Avers says

    06.04.19 at 9:51 am

    can this pecan bread pudding be doubled for a 9 x 13 pan

    Reply
    • Paula says

      06.04.19 at 4:19 pm

      Yes

      Reply
  51. Alyce Hinkson says

    04.02.19 at 10:10 am

    Can I half the recipe?

    Reply
    • Paula says

      04.02.19 at 1:47 pm

      yes

      Reply
  52. Jan says

    03.13.19 at 9:56 am

    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.

    Reply
    • Paula says

      03.13.19 at 4:14 pm

      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

      Reply
  53. Kim MacDonald says

    03.07.19 at 9:43 pm

    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!

    Reply
    • Mary says

      10.17.19 at 3:18 am

      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

      Reply
  54. havee says

    02.13.19 at 11:24 pm

    Nice dessert! thank you

    Reply
  55. Lynne says

    01.31.19 at 6:18 am

    4 stars
    It was delicious. I do think I’ll cut the white sugar down a bit.

    Reply
  56. Jodi says

    01.27.19 at 7:14 pm

    5 stars
    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.

    Reply
  57. Christine Brumfield says

    01.20.19 at 6:55 pm

    5 stars
    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!!

    Reply
    • Paula says

      01.20.19 at 7:37 pm

      You are so welcome!! Thank you for your kinds words, I’m so happy you liked it.

      Reply
  58. Luciablaz says

    01.14.19 at 8:25 am

    5 stars
    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!

    Reply
    • Paula says

      01.14.19 at 10:07 am

      Thanks so much!

      Reply
  59. Sarah Hayden says

    12.23.18 at 6:50 pm

    5 stars
    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?

    Reply
    • Paula says

      12.24.18 at 10:33 am

      You can refrigerate it the day before

      Reply
  60. Brittany Staines says

    12.17.18 at 11:38 am

    Hi there! Do you think this could be made in a crockpot?

    Reply
    • Paula says

      12.18.18 at 6:55 pm

      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/

      Reply
  61. Suzan Lilly says

    11.20.18 at 6:10 pm

    5 stars
    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

    Reply
    • Annb says

      02.15.19 at 8:04 pm

      Toffee sauce sounds different. May I have the recipe?

      Reply
  62. Chelsea Fickle says

    11.16.18 at 1:06 pm

    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!

    Reply
    • Paula says

      11.18.18 at 8:05 pm

      If you don’t want the bread pudding, to be sweet I would leave out the 1 cup of sugar in it.

      Reply
  63. Lynne says

    11.12.18 at 6:52 pm

    To make in a 9×13, would you double the recipe?

    Reply
    • Paula says

      11.13.18 at 7:27 pm

      Yes

      Reply
  64. Julie @ Back To My Southern Roots says

    10.23.18 at 2:14 pm

    This looks incredibly amazing! Super yum!

    Reply
  65. Linda C says

    10.22.18 at 5:56 pm

    5 stars
    absolutely delicious! two thumbs up and I am about to start counting my toes too. THX

    Reply
  66. Jan Smith says

    10.22.18 at 2:14 am

    Pinterest won’t allow me to pin this because they say it may lead to spam.

    Reply
    • Paula says

      10.23.18 at 1:32 pm

      Uuuuuggghhhhh, Thank you!! It’s fixed now!

      Reply
  67. Amy - The Speedy Spatula says

    10.12.18 at 8:09 am

    5 stars
    Spotted this on Weekend Potluck and had to check it out! We love all things pecan around our house and this looks wonderful!

    Reply
  68. Ivory says

    09.03.18 at 9:31 pm

    5 stars
    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.

    Reply
  69. Pieman says

    09.03.18 at 5:20 pm

    4 stars
    I made it loved it, I put brown sugar mixture on bottom then bread mixture then topped with rest of sugar…came out great

    Reply
  70. SK says

    08.27.18 at 11:38 am

    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.

    Reply
    • Paula says

      08.27.18 at 2:44 pm

      It would be best to bake, then freeze, the reheat in the oven or microwave

      Reply
  71. Lisa says

    06.24.18 at 12:03 pm

    5 stars
    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

    Reply
  72. Shell C says

    05.21.18 at 12:07 pm

    Made it! Love it!

    Reply
  73. AnnC says

    12.22.17 at 8:39 am

    5 stars
    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!

    Reply
  74. Jennifer Smith says

    12.02.17 at 11:53 am

    Would it hurt anything to assemble this the night before and bake in the morning??

    Reply
    • Paula says

      12.03.17 at 11:50 am

      You can assemble the night before with no problem

      Reply
  75. G. Sprague says

    11.27.17 at 5:22 am

    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?

    Reply
    • Paula says

      12.03.17 at 11:58 am

      Yes, just double the ingredients

      Reply
  76. Pat says

    11.10.17 at 8:37 pm

    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.

    Reply
  77. Lauri says

    11.05.17 at 8:13 pm

    4 stars
    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.

    Reply
  78. SloshedTurtle says

    10.12.17 at 8:01 pm

    5 stars
    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!!!!

    Reply
  79. Amy says

    05.08.17 at 10:31 am

    5 stars
    I made this with day old donuts. Fantastic!

    Reply
  80. Robbie says

    03.24.17 at 6:19 pm

    I tried this recipe last night and it was fantastic.

    Reply
  81. Gleneva says

    03.13.17 at 2:17 pm

    Just made your recipe, Pecan Pie Bread Pudding. Can’t wait to try it!

    Reply
  82. Alice says

    03.02.17 at 7:14 pm

    Can Regular white bread be used ? if so how many slices of bread should be used for this

    Reply
    • Paula says

      03.15.17 at 2:58 pm

      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.

      Reply
  83. Colleen says

    02.02.17 at 9:27 pm

    Did you grease or spray the pan?

    Reply
    • Paula says

      03.15.17 at 3:10 pm

      I typically spray with vegetable cooking spray

      Reply
  84. Angelia says

    01.19.17 at 7:55 pm

    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!

    Reply
  85. Patsy says

    12.22.16 at 8:52 am

    Making this for Christmas……can I double the recipe without problems? Can I make a day ahead?

    Reply
    • Paula says

      12.22.16 at 1:20 pm

      You can double and make ahead just cover tightly and refrigerate.

      Reply
  86. Linda says

    11.24.16 at 9:03 pm

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

    Reply
  87. Jennifer says

    11.17.16 at 6:22 pm

    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.

    Reply
    • Paula says

      11.17.16 at 6:50 pm

      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.

      Reply
      • Theresa says

        11.22.16 at 6:16 am

        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?

        Reply
  88. Lacy says

    11.16.16 at 12:16 am

    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?

    Reply
  89. Diane says

    10.16.16 at 10:20 pm

    Is it LIGHT brown sugar or DARK brown sugar??

    Reply
    • Paula says

      10.17.16 at 6:18 am

      I used light brown sugar.

      Reply
  90. Fiona says

    09.05.16 at 10:30 pm

    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.

    Reply
  91. Agnes says

    08.16.16 at 6:59 pm

    New on your blog but for sure I will
    Try the strawberry cake look yummy.

    Reply
  92. Sue Giueni says

    07.27.16 at 8:34 pm

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

    Reply
    • Heidi says

      11.24.16 at 3:30 pm

      half and half is essentially half milk and half cream

      Reply
  93. Melva Davis says

    07.23.16 at 9:34 am

    Oh wow. Being a diabetic this is killing me to even look at it.😞

    Reply
  94. Debra Howe says

    04.25.16 at 8:07 pm

    Thank you can not wait to make

    Reply
  95. Barbara Ramey says

    04.25.16 at 11:43 am

    Can this be made ahead of time and baked later?

    Reply
  96. Diana Curran says

    04.24.16 at 10:53 pm

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

    Reply
  97. Betty says

    04.22.16 at 4:07 pm

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

    Reply
  98. Lydia campbell says

    03.31.16 at 7:48 pm

    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

    Reply
  99. Twiggy says

    12.09.15 at 1:13 pm

    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…

    Reply
    • Paula says

      12.10.15 at 10:36 am

      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.

      Reply
  100. Tara Mareno says

    11.25.15 at 2:49 am

    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

    Reply
  101. Deborah says

    11.24.15 at 7:19 am

    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???

    Reply
    • Paula says

      11.24.15 at 7:47 am

      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.

      Reply
  102. ann rou says

    11.21.15 at 10:50 am

    I need to double the recipe. Will it work do u think?

    Reply
  103. Wanda Buck says

    11.12.15 at 10:23 am

    5 stars
    Looking forward to seeing your recipes 😆

    Reply
  104. Debbie says

    11.10.15 at 12:53 pm

    Do you use salted or unsalted butter for this recipe?

    Reply
  105. Claudet says

    11.10.15 at 7:42 am

    If u double the recipe how long do u cook it for?

    Reply
  106. Billie Owens says

    11.08.15 at 4:18 pm

    5 stars
    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!

    Reply
  107. Charlotte says

    11.07.15 at 5:29 pm

    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?

    Reply
  108. Barbara Sanford says

    11.07.15 at 3:04 pm

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

    Reply
  109. Linda OBryan says

    11.04.15 at 10:53 am

    I will like to try the bread pudding input pineapple bit

    Reply
  110. Patsy Rogers says

    11.01.15 at 3:14 pm

    Would love to try this.

    Reply
  111. Melanie Lasseter says

    10.31.15 at 8:35 pm

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

    Reply
  112. Helen Landers says

    10.21.15 at 2:45 am

    5 stars
    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

    Reply
  113. Ashley says

    10.18.15 at 8:24 pm

    5 stars
    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 🙂

    Reply
  114. Beth Snavely says

    10.18.15 at 12:13 pm

    I’ll definitely try this with my granddaughter!

    Reply
  115. Mildred Harrell Allison says

    10.09.15 at 11:27 am

    The.

    Reply
  116. VI THOMAS says

    10.07.15 at 9:23 pm

    All of your receipts look so good ,I can hardly wait to try them.

    Reply
  117. Linda Matney says

    09.28.15 at 12:01 pm

    Looks delish!

    Reply
  118. Lou Ellen Jennings says

    09.27.15 at 7:53 pm

    I have to try all of the recipes. Thank you.

    Reply
  119. Linda Clark says

    09.27.15 at 7:47 pm

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

    Reply
  120. Debra Anderson says

    09.22.15 at 12:10 pm

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

    Reply
  121. Tiffanie says

    09.20.15 at 8:14 am

    5 stars
    I’m going to try it today

    Reply
  122. Lorie Warren says

    08.30.15 at 3:56 am

    5 stars
    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!!!!

    Reply
  123. Paulacmartin says

    08.26.15 at 10:30 am

    Love the recipes

    Reply
  124. Cheie U. says

    08.23.15 at 4:21 pm

    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?

    Reply
  125. Barbara says

    08.19.15 at 11:38 am

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

    Reply
  126. Patt Ridgley says

    08.07.15 at 11:26 am

    5 stars
    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.

    Reply
  127. Willa D.Johnson says

    08.06.15 at 2:17 pm

    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!!

    Reply
  128. Talmadge S. Bradley says

    08.01.15 at 3:42 pm

    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.

    Reply
  129. Margaret says

    07.31.15 at 4:11 pm

    5 stars
    I made the Pecan Cobbler. It was delicious? Surely this cannot be better?? Yes, yes it can!!

    Reply
    • Paula says

      07.31.15 at 4:53 pm

      It’s close, but I do like the cobbler better, just slightly though. Let me know what you think.

      Reply
  130. kim mckay says

    07.30.15 at 7:38 pm

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

    Reply
  131. Darlene bickham says

    07.28.15 at 9:38 pm

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

    Reply
  132. Anne says

    07.28.15 at 2:31 pm

    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?

    Reply
    • Paula says

      07.28.15 at 2:50 pm

      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.

      Reply
      • Anne says

        07.28.15 at 3:20 pm

        THANKS!! Can’t wait to try this!

        Reply
      • Ellen Henry says

        07.13.16 at 6:43 am

        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)

        Reply
        • Shirley Church says

          09.02.17 at 1:14 pm

          I have used croissants as well as chaplain bread(not at the same time). Both make it light and fluffy

          Reply
  133. jeanne says

    07.26.15 at 9:07 pm

    Love the recipes

    Reply
  134. mryna says

    07.26.15 at 6:27 pm

    5 stars
    Was my first attempt at bread pudding. Is the very very best.

    Reply
  135. Ron says

    07.26.15 at 6:14 am

    5 stars
    Can I freeze part of it?

    Reply
  136. Julie Salfer says

    07.25.15 at 10:51 am

    I can’t wait to try this!

    Reply
  137. Rhonda says

    07.24.15 at 3:23 pm

    Awesome recipe

    Reply
  138. elizabeth batber says

    07.24.15 at 2:37 pm

    Recipies look good add me to mailing list thank-you

    Reply
  139. Betty Jane Gomilla says

    07.23.15 at 12:17 pm

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

    Reply
  140. Lucy Kick. says

    07.23.15 at 7:40 am

    5 stars
    😊 Can’t wait to try some of your recipes, they look & sound absolutely wonderful, thank you for sharing!

    Reply
  141. Tuts says

    07.21.15 at 11:43 am

    5 stars
    O I’m starving now

    Reply
  142. DavidaRochelle says

    07.14.15 at 1:01 pm

    5 stars
    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.

    Reply
  143. Carolyn Sigman says

    07.03.15 at 3:45 pm

    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…

    Reply
  144. Diane says

    04.04.15 at 8:22 pm

    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.

    Reply
    • Bex says

      04.29.16 at 3:32 pm

      Can i ask wot half and half is?

      Reply
      • Ellen Henry says

        07.13.16 at 6:39 am

        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.)

        Reply
  145. Jessica McCoy says

    09.19.12 at 9:36 am

    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

    Reply
  146. Mom Photographer says

    09.17.12 at 11:55 pm

    this recipe sounds fantastic!

    Reply
  147. Julie says

    09.17.12 at 8:57 pm

    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! 🙂

    Reply
  148. Foster says

    09.17.12 at 8:44 pm

    I love pecan pie so this will be a easy treat for my family.

    Reply
  149. Christin@fortmillscliving says

    09.17.12 at 8:44 am

    Pecan Pie and Bread Pudding are 2 of my favorites! Must try!

    Reply
  150. Dorothy @ Crazy for Crust says

    09.16.12 at 5:20 pm

    This sounds amazing!

    Reply
  151. Megan Broutian says

    09.16.12 at 12:07 pm

    Yummy!
    New follower – MeganBlogs.com

    Reply
  152. Jamie @ Love Bakes Good Cakes says

    09.15.12 at 1:03 pm

    Mmmmm …. I love pecan pie – and combining it with bread pudding – even better! Pinned it!

    Reply
  153. Kat @ Inspiration CAN be Found Everywhere says

    09.15.12 at 8:49 am

    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.

    Reply
  154. Mandy@OrangeAutumn says

    09.15.12 at 8:28 am

    This looks awesome!! Yum! My mom makes a similar version for Christmas.

    Reply
  155. Meredith Hilton says

    09.15.12 at 7:55 am

    oh wow! looks amazing! (and dangerous!)

    Reply
  156. Christina Morley says

    09.15.12 at 7:02 am

    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

    Reply
  157. Danni Baird @ Silo Hill Farm says

    09.15.12 at 6:30 am

    Oh yes please! Dang…I wish I was your neighbor! That is one lovely pan of awesomeness!!

    Reply
  158. Paula Jones says

    09.15.12 at 6:20 am

    thank you!!

    Reply
    • June Pillion says

      04.13.16 at 8:18 am

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

      Reply
      • Carla says

        10.19.16 at 8:39 pm

        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.

        Reply
        • Sherry Hyer says

          11.09.16 at 11:29 pm

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

          Reply
          • Paula says

            11.10.16 at 11:27 am

            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.

            Reply
        • Paula says

          11.10.16 at 11:23 am

          The picture is an 8×8 pan

          Reply
    • Lynn says

      02.21.18 at 12:22 pm

      5 stars
      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…

      Reply
  159. Mel says

    09.15.12 at 6:17 am

    Oh Paula, that looks so yummy, my mouth is watering!

    Reply
    • Sharron says

      08.03.16 at 5:27 pm

      Can some one tell me what half and half is

      Reply
      • Vicky says

        08.06.16 at 1:10 pm

        Half and Half coffee creamer. Half milk half cream

        Reply
        • Angela says

          08.07.16 at 4:45 pm

          actually no its not…its half HEAVY CREAM and half WHOLE MILK

          Reply
          • voncile Fullwood says

            12.08.16 at 8:00 pm

            angela is correct ,but you also can buy it in the grocery store

            Reply
      • Michele says

        09.11.16 at 7:36 pm

        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.

        Reply
        • Ethel says

          09.02.17 at 10:34 am

          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.

          Reply
          • Jennifer Ray says

            11.10.17 at 6:31 pm

            5 stars
            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.

            Reply
    • Carla says

      10.19.16 at 8:32 pm

      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.

      Reply
      • Ken and Debi Crouchman says

        10.22.16 at 9:11 pm

        I love to use Biscuits …. You can also use regular bread…

        Reply

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