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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!

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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!

Pecan Pie Bread Pudding

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 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

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



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
ingredients on kitchen counter for a bread pudding recipe.
cutting cubes of bread for pecan pie bread pudding recipe.
bread cubes in pan. A tray of croutons on a counter.
Pecan ice cream served in a red bowl, reminiscent of pecan pie.
Pecan Pie Bread Pudding #callmepmc
A bowl of croutons next to a bowl of pecan pie bread pudding.
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
A pan of Pecan Pie Bread Pudding sitting on top of foil.
I lined a roasting pan with aluminum foil for easy clean up in case it bubbled over

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 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!!
  7. 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!


Shop baking equipment needed at Walmart below. Click on the item to open the product.

Pecan Pie Bread Pudding from 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
4.86 from 252 votes
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 16 servings
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  • 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


  • 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.



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 all rights reserved.


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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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  1. 5 stars
    Hot from the oven. Made with homemade sourdough bread. Delicious. I can’t wait to have my in-laws taste this. Thank you!

  2. 5 stars
    I made this as directed but used Brioch bread and it was absolutely delicious. The whole family raved about it too! This recipe is a keeper! Thank you so much for sharing!

    1. You can use any bread. Wheat bread will change the flavor slightly but should still be good especially if you’re used to eating wheat bread.

  3. 5 stars
    I give this 5 stars but only with one exception. I must say it needs to be baked in a 9 X 13 baking dish!!! It is a family favorite as well as for guests. So easy to put together. I have it in the oven right now.

  4. 5 stars
    I made this recipe at 1 1/2 times the ingredients (Which wasn’t easy) so I could bake it in a 9 x 13 pan. It bubbled over the side a little bit. Having said that, it was one of the best desserts I’ve ever tasted. I made it for Christmas dinner, so it was well taste tested and everyone loved it. Thanks for a great great recipe. I wouldn’t hesitate to make it anytime.

  5. 5 stars
    Made this and it was a huge hit!!! Found that I needed a slightly bigger pan than the 8 x 8. Wonderful recipe!!

  6. 5 stars
    I made this for my family Thanksgiving and it is wonderful! We served it with vanilla ice cream and it was a hit. This was very easy to make, bake and take. Thank you for sharing.

    1. Can you give the equivalent amount of bread cubes in cups? Is the 16 oz. in weight or quantity, which should be only two cups?

      1. 16 ounces is the weight of the loaf of bread. You can also measure it by filling up your 8×8 or 9×9 inch baking pan with the cubed bread.

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