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
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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.
- 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
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!
Making this for Christmas……can I double the recipe without problems? Can I make a day ahead?
You can double and make ahead just cover tightly and refrigerate.
I just made this. It was so easy and yet soooooo decadent. Wish I could post a picture! Thanks for the recipe.
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.
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.
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?
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?
Is it LIGHT brown sugar or DARK brown sugar??
I used light brown sugar.
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.
New on your blog but for sure I will
Try the strawberry cake look yummy.
This recipe sounds yummy but can you tell me what is Half & half that you add. Not an austalian
item I have heard of.
half and half is essentially half milk and half cream
Oh wow. Being a diabetic this is killing me to even look at it.😞
Thank you can not wait to make
Can this be made ahead of time and baked later?
I like your style. Thanks for sharing. I plan on trying several and looking forward to more recipes in the future.
The Pecan Pie Bread Pudding is wonderful. I think I could eat it every day.I will use this often love it
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
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…
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.