Introduction

Pecan Pie Bread Pudding is a delightful twist on classic comfort food, combining the rich flavors of pecan pie with the warm, custardy texture of bread pudding. Perfect for cozy gatherings or a special dessert, this recipe offers a sweet, nutty indulgence that’s sure to please any crowd.

Pecan Pie Bread Pudding: Comfort Food with a Sweet Twist Recipe - Recipe Image

Ingredients

12 cups day-old bread (challah, brioche, or sourdough), cut into 1-inch cubes
6 large eggs, room temperature
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, softened (for greasing)
1 ½ cups pecan halves or pieces
½ cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
½ cup light corn syrup
1 large egg, room temperature (for topping)
1 tsp pure vanilla extract (for topping)
¼ tsp salt (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter. Evenly spread the 1-inch bread cubes in the prepared dish.
Step 2: In a large mixing bowl, whisk the 6 large eggs until smooth. Add 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk thoroughly until the sugar dissolves and the mixture is smooth.
Step 3: Pour the custard evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure full submersion and absorption. Let the bread soak for at least 30 minutes at room temperature, or refrigerate for 1-2 hours or overnight for best results.
Step 4: In a medium bowl, melt ½ cup (1 stick) unsalted butter. To the melted butter, add 1 cup packed light brown sugar, ½ cup light corn syrup, 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk vigorously until the mixture becomes smooth, cohesive, and glossy. Fold in the pecan halves or pieces, coating them well.
Step 5: Carefully pour the pecan pie topping evenly over the soaked bread pudding, spreading from edge to edge. Place the baking dish onto a rimmed baking sheet to catch drips. Bake for 50-65 minutes until the edges are golden and bubbling, the center is set, and the topping is caramelized. If the topping browns too fast, loosely tent with foil.
Step 6: Remove from the oven and transfer to a wire rack. Allow to cool and rest for 15-20 minutes, or 30 minutes for best texture, before slicing into squares. Serve warm with optional garnishes like confectioners’ sugar, whipped cream, vanilla ice cream, or warm caramel sauce.

Tips & Variations

Use day-old bread for the best texture, as it absorbs custard without becoming mushy.
Challah or brioche adds richness, but sourdough offers a pleasant tangy contrast.
For extra crunch, toast the pecans lightly before mixing them into the topping.
Swap corn syrup for maple syrup or honey for a natural sweetness variation.
Refrigerate the soaked bread overnight to deepen flavors and create a more tender pudding.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or in a 325°F (160°C) oven until warmed through. To keep topping crisp, reheat uncovered in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Day-old bread is preferred because it soaks up the custard without turning mushy. If using fresh bread, lightly toast the cubes first to dry them out slightly.

Can I prepare this recipe ahead of time?

Yes, you can assemble the soaked bread pudding and refrigerate it overnight before adding the pecan topping and baking. This helps develop deeper flavors and ensures a tender texture.

Pecan Pie Bread Pudding: Comfort Food with a Sweet Twist Recipe

Print Recipe

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4.5 from 90 reviews

Pecan Pie Bread Pudding combines the comforting richness of classic bread pudding with a luscious pecan pie topping, creating an irresistible dessert perfect for cozy gatherings or special occasions. This recipe infuses cubes of day-old challah, brioche, or sourdough bread with a spiced custard, then bakes it with a glossy, caramelized pecan topping, resulting in a warm, indulgent treat with a sweet twist.

Author: Lena
Prep Time: 20 minutes (plus 30 minutes to overnight soaking time)
Cook Time: 50-65 minutes
Total Time: 1 hour 10 minutes to 16 hours 25 minutes (depending on soaking time)
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bread Pudding Base

12 cups day-old bread (challah, brioche, or sourdough), cut into 1-inch cubes
6 large eggs, room temperature
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, softened (for greasing)

Pecan Pie Topping

1 ½ cups pecan halves or pieces
½ cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
½ cup light corn syrup
1 large egg, room temperature
1 tsp pure vanilla extract
¼ tsp salt

Instructions

Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish using 2 tablespoons of softened unsalted butter. Spread the 1-inch bread cubes evenly across the prepared dish to set the base of your pudding.
Craft the Velvety Custard Base: In a large bowl, whisk together 6 large eggs until fully homogeneous. Add 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk thoroughly until the sugar is completely dissolved and the custard mixture is smooth.
Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread cubes to ensure they are fully submerged and absorb the custard. Allow the bread to soak at least 30 minutes at room temperature; for optimal tenderness, refrigerate for 1 to 2 hours or overnight.
Build the Irresistible Pecan Pie Topping: In a medium bowl, melt ½ cup (1 stick) unsalted butter. Add to the melted butter 1 cup packed light brown sugar, ½ cup light corn syrup, 1 large egg, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt. Whisk vigorously until the mixture becomes smooth, glossy, and cohesive. Gently fold in 1 ½ cups pecan halves or pieces, ensuring they are thoroughly coated.
Assemble and Bake: Remove the soaked bread pudding from refrigeration if chilled. Carefully pour the pecan pie topping evenly over the surface, spreading from edge to edge. Place the baking dish on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 50 to 65 minutes, or until the edges turn golden-brown and bubbling, the center is set (a knife inserted should come out mostly clean), and the pecan topping is caramelized and glistening. If the topping browns too quickly, tent with aluminum foil loosely.
Cool, Serve, and Garnish: Once baked, carefully remove the dish from the oven and transfer it to a wire rack. Allow the bread pudding to cool and rest for at least 15 to 20 minutes; for best texture and flavor, wait 30 minutes before slicing. Serve warm with optional garnishes such as a dusting of confectioners’ sugar, whipped cream, vanilla bean ice cream, or a drizzle of warm caramel sauce.

Notes

Day-old bread works best as it absorbs the custard without becoming too soggy.
Soaking overnight enhances flavor development and texture tenderness.
Tent with foil during baking if pecans or topping brown too quickly to prevent burning.
Can be served warm or at room temperature, and leftovers store well refrigerated for up to 3 days.
For a dairy-free version, substitute milk and cream with coconut milk and use a vegan butter alternative.
Make sure all eggs are at room temperature to ensure smooth custard mixture and even baking.

Keywords: pecan pie bread pudding, bread pudding recipe, pecan pie dessert, holiday desserts, comfort food, sweet bread pudding