Pecan Pie Bread Pudding

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Transform your leftover bread into something magical with this indulgent Pecan Pie Bread Pudding. This cozy dessert marries the rich, gooey goodness of classic pecan pie with the comforting warmth of traditional bread pudding.

Perfect for chilly evenings or holiday gatherings, this dessert brings together buttery pecans, warm spices, and custardy bread in a way that’ll make everyone ask for seconds.

Why You’ll Love This

  • Uses simple pantry ingredients and day-old bread
  • Ready in just 30 minutes from start to finish
  • Make-ahead friendly for stress-free entertaining
  • Combines two beloved desserts into one showstopper
  • Perfectly balanced between custardy and crunchy textures
Pecan Pie Bread Pudding

Ingredients

  • 6 cups day-old bread cubes
  • 3 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/4 cup butter, melted
  • 1/3 cup corn syrup

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
  2. Whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt.
  3. Place bread cubes in prepared dish and pour custard mixture over them.
  4. Mix pecans with melted butter and corn syrup. Spread over bread mixture.
  5. Bake for 25-30 minutes until set and golden brown.
  6. Let rest for 10 minutes before serving.

Tips & Variations

  • Brioche or challah make excellent bread choices
  • Add bourbon or rum to the custard for adult version
  • Toast pecans beforehand for enhanced nutty flavor
  • Substitute maple syrup for corn syrup if preferred
  • Mix in chocolate chips for extra decadence

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. For brunch, pair with fresh berries and a dollop of whipped cream. A light dusting of powdered sugar adds an elegant finishing touch.

Notes

  • Store leftovers covered in refrigerator for up to 3 days
  • Reheat individual portions in microwave for 30 seconds
  • Custard should be set but still slightly jiggly in center when done

FAQs

  • Can I make this ahead? Yes, assemble up to 8 hours ahead and refrigerate before baking.
  • Can I freeze leftovers? While possible, texture is best when fresh or within 3 days refrigerated.
  • My bread pudding seems dry, what went wrong? Ensure bread isn’t too fresh and let it soak in custard for at least 15 minutes before baking.
  • Can I double the recipe? Yes, use a 9×13-inch pan and add 10-15 minutes to baking time.
Pecan Pie Bread Pudding

Pecan Pie Bread Pudding

Recipe by

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Transform your leftover bread into something magical with this indulgent Pecan Pie Bread Pudding. This cozy dessert marries the rich, gooey goodness of classic

Servings4
Prep15 min
Cook30 min
Calories—

Ingredients

  • 6 cups day-old bread cubes
  • 3 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/4 cup butter, melted
  • 1/3 cup corn syrup

Steps

  1. Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
  2. Whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt.
  3. Place bread cubes in prepared dish and pour custard mixture over them.
  4. Mix pecans with melted butter and corn syrup. Spread over bread mixture.
  5. Bake for 25-30 minutes until set and golden brown.
  6. Let rest for 10 minutes before serving.

Notes

  • Store leftovers covered in refrigerator for up to 3 days
  • Reheat individual portions in microwave for 30 seconds
  • Custard should be set but still slightly jiggly in center when done

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