PECAN PIE BREAD PUDDING
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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.
Made this tonight for company. Everyone loved it! Recipe requested…said it was the best bread pudding he ever had. And, my husband loves bread pudding…and he loved this. So easy to make and so yummy! Thank you for sharing!
Tammy
If you love pecan pie, you’ll go nuts for these 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
The
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?
This is mind blowing! Made it at Thanksgiving and it was a hit! Making it again for a work function. Best bread pudding ever!!
Barbara
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- day-old French bread
- milk
- half & half, you can substitute whole milk or heavy cream
- large eggs lightly beaten
- granulated sugar
- vanilla
- salt
- butter, softened
- brown sugar, light or dark, I used light
- pecans chopped
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.
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
- Blueberry Biscuits
- Caramel Cobbler
- Pecan Cobbler
- Easy Strawberry Cake
- Skinny Cake Batter No Churn Ice Cream
- Over 40 Pound Cake recipes!!
- You can also find great recipes at Recipe Index
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!
Diana
Shop baking equipment needed at Walmart below. Click on the item to open the product.
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 pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup butter softened
- 1 and ½ cup 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 8×8 inch pan. (Yes, 8×8-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
Can I make the night before and refrigerate?
yes
Can I substitute Almond Milk for whole milk? What can I substitute for the half and half or heave cream?
You can but it’s not going to be as good. Heavy cream sub = https://www.healthline.com/nutrition/heavy-cream-substitutes
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……………
How did it turn out? Wanting to make this and wondering about the best way to bake it.
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.
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?
Make your biscuits home made.MAKE BREAD PUDDING
can this pecan bread pudding be doubled for a 9 x 13 pan
Yes
Can I half the recipe?
yes
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.
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
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!
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