Hey there, my dessert-devoted buddy! Get ready to cozy up with something that’s going to blow your mind—pecan pie bread pudding. Imagine soft, custardy bread soaked in a sweet, gooey pecan pie filling, baked ‘til golden and topped with crunchy pecans that toast up just right. The kitchen’s about to fill with that warm, sugary aroma with hints of vanilla and caramel that’ll have you peeking in the oven like a kid on Christmas. Trust me, you’re going to love this—it’s a total game-changer that’s as easy as it is indulgent. Whether you’re serving a crowd or sneaking a spoonful solo, this pudding’s got your heart, and I’m so stoked for you to dig in!
Why You’ll Love Pecan Pie Bread Pudding
This isn’t just a dessert—it’s a hug in a dish. Picture it: a holiday table where everyone’s raving, a rainy day treat that lifts your spirits, or just you with a big ol’ bowl and zero regrets. It’s perfect for any sweet moment. Here’s why it’s about to become your new fave:
Versatile
Great as a warm dessert, a brunch star, or a midnight snack. It’s cozy enough for home and fancy enough for guests.
Budget-Friendly
Bread, eggs, pecans—simple stuff turned into a rich, decadent masterpiece without breaking the bank.
Quick and Easy
Tear, soak, bake—no fancy skills needed. You’ll be done with minimal fuss and max flavor.
Customizable
Swap the nuts, tweak the sweetness—make it your own pecan pie dream.
Crowd-Pleasing
Sweet, nutty, custardy goodness—it’s a universal win that leaves everyone scraping the dish.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Ingredients in Pecan Pie Bread Pudding
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes this pudding pure heaven. Everyday goodies, big payoff—let’s break it down:
Bread
Stale and sturdy—like French or brioche—it soaks up the custard like a champ.
Eggs
The custardy glue—makes it rich and soft with that perfect pudding texture.
Brown Sugar
Deep and molasses-y—it’s the sweet soul that screams pecan pie.
Pecans
Crunchy and toasty—they bring that nutty magic and Southern charm.
Heavy Cream
Silky and rich—it’s the creamy base that ties it all together in a luscious hug.
Instructions
Let’s whip up this sweet masterpiece—here’s how it rolls:
Preheat Your Equipment
Crank your oven to 350°F (175°C). A hot oven’s your ticket to golden, gooey perfection.
Combine Ingredients
Tear the bread into chunks and toss it in a greased 9×13 dish. Whisk eggs, brown sugar, cream, vanilla, and a pinch of salt ‘til smooth—pour it over the bread and let it soak for 15 minutes. Sprinkle pecans on top.
Prepare Your Cooking Vessel
Grease that 9×13 baking dish—keeps the pudding from sticking and makes serving a breeze.
Assemble the Dish
Press the bread down a bit so it drinks up all that custard—those pecans will toast up nice and crunchy on top.
Cook to Perfection
Bake for 45-50 minutes ‘til the top’s golden and the center’s set but still soft—don’t overbake, keep it custardy!
Finishing Touches
Let it cool for 10 minutes—makes it easier to scoop and lets the flavors settle.
Serve and Enjoy
Scoop it warm into bowls—top with a drizzle of caramel or a scoop of ice cream if you’re feeling extra!
Nutrition Facts
Servings: 12
Calories per serving: 380 kcal
- Protein: 6g
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 28g
- Sodium: 220mg
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
How to Serve Pecan Pie Bread Pudding
This pudding’s a star—here’s how to make it shine:
Fresh Salads
A light fruit salad—think berries or citrus—cuts the richness with a fresh zing.
Crusty Bread
Not more bread, but a crisp wafer or shortbread on the side adds a fun crunch.
Creamy Accompaniments
A dollop of whipped cream or vanilla ice cream—pure decadence unlocked.
Vegetable Sides
Skip the veggies—this is all about sweet, nutty indulgence!
As a Standalone
It’s perfect solo—serve it warm with a sprinkle of powdered sugar or extra pecans for flair.
Scoop it into bowls or slice it like a pie—rustic and gorgeous either way.
Additional Tips
A few pro tricks to make your pudding even better:
Prep Ahead
Assemble it the night before and refrigerate—bake it fresh when you’re ready.
Spice It Up
Add a dash of cinnamon or bourbon for a warm, grown-up twist.
Dietary Adjustments
Use gluten-free bread or a dairy-free cream swap—still rich and delish.
Storage Tips
Keeps in the fridge for 3-4 days in an airtight container—reheat gently to revive it.
Double the Batch
Double up in two pans—freeze one for up to 2 months for instant cozy vibes later.
FAQ Section
Q1: Can I substitute pecans with another nut?
A1: Yup! Walnuts or almonds work—keep ‘em crunchy and toasty.
Q2: Can I make this dish ahead of time?
A2: Totally! Prep it ahead and bake fresh—tastes amazing warm from the oven.
Q3: How do I store leftovers?
A3: Airtight in the fridge for 3-4 days—reheat in the oven or microwave.
Q4: Can I freeze this dish?
A4: You bet! Freeze baked pudding for up to 2 months—thaw and reheat low and slow.
Q5: What’s the best way to reheat this dish?
A5: Oven at 325°F for 15 minutes—keeps it soft and custardy.
Q6: Can I double the recipe?
A6: Oh yeah! Two 9×13 pans—same bake time, double the love.
Q7: Is this recipe suitable for a specific diet?
A7: With swaps, sure! Gluten-free bread or a keto sweetener make it fit.
Q8: What side dishes go well with this recipe?
A8: Coffee, a scoop of ice cream, or a warm cider—cozy perfection.
Q9: How can I make this dish healthier?
A9: Cut the sugar, use less cream, or swap some bread for oats.
Q10: What’s the best cookware to use for this recipe?
A10: A 9×13 baking dish—metal or ceramic—for even baking and easy scooping.
Conclusion
There you have it, my friend—pecan pie bread pudding that’s about to steal a spot in your dessert hall of fame. It’s easy, it’s rich, and it’s got that sweet, nutty, custardy magic that’ll have you dreaming of seconds. Whether you’re sharing with a crowd or keeping it all to yourself (no judgment!), this pudding brings the comfort and the flavor with zero stress. So grab your bread, toast those pecans, and let’s bake something incredible—you’ve got this nailed!
Print
Pecan Pie Bread Pudding
- Total Time: 0 hours
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Pecan Pie Bread Pudding is a delightful fusion of two beloved desserts: the rich, nutty flavors of pecan pie and the comforting, custardy texture of bread pudding. This indulgent treat is perfect for family gatherings, holiday celebrations, or any occasion that calls for a sweet, satisfying dessert.
Ingredients
- 1 (16 oz) loaf day-old French bread
- 2 ½ cups milk
- 1 cup half & half
- 4 eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- ½ cup butter, softened
- 1 ½ cups packed brown sugar
- 1 cup pecans, chopped
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). - Prepare the Bread
Cube the day-old French bread and place the cubes in a large mixing bowl. - Make the Custard Mixture
In another bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract until well combined. - Combine Bread and Custard
Pour the custard mixture over the cubed bread. Gently stir to ensure all the bread cubes are soaked. Allow the mixture to sit for 10 to 15 minutes, giving the bread time to absorb the custard. - Prepare the Pecan Topping
In a small bowl, combine the softened butter, brown sugar, and chopped pecans. Use a fork to mix until the mixture resembles wet sand. - Assemble the Dish
Pour half of the bread and custard mixture into an 8×8-inch baking dish. Sprinkle half of the pecan mixture over the bread. Spoon the remaining bread mixture over the pecans and top with the remaining pecan mixture. Press down slightly to compact the layers. - Bake
Place the baking dish on a cookie sheet with edges to catch any potential spills. Bake in the preheated oven for 45 to 55 minutes. The center should be slightly wiggly but will set as it cools. - Serve
Allow the bread pudding to cool slightly before serving. Enjoy it warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
- Day-Old Bread: Using day-old French bread is ideal as it absorbs the custard mixture better, resulting in a richer texture.
- Pecan Substitutes: If you prefer, you can substitute pecans with walnuts or almonds for a different flavor profile.
- Flavor Variations: For added depth, consider incorporating a teaspoon of cinnamon or nutmeg into the custard mixture.
- Serving Suggestions: This bread pudding pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Leftovers can be stored in the refrigerator for up to three days. Reheat in the microwave or oven before serving.
- Prep Time: 20 minutes
- Cook Time: 45 to 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the pan)
- Calories: 400
- Sugar: 35g
- Sodium: 250 mg
- Fat: 20g
- Saturated Fat: 8 g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg