Pecan Pie Bread Pudding 🍞🤎
Introduction
If you’ve ever been torn between making pecan pie or bread pudding, this dessert solves your dilemma deliciously. This Pecan Pie Bread Pudding is warm, buttery, and rich—just like the classic Southern pie, but with the heartiness of cubed Italian bread soaked in a spiced custard. Top it with a scoop of vanilla ice cream and you’ve got yourself a show-stopping, soul-warming treat.
Why I Love This Recipe
This dessert is the definition of decadent comfort food. The base is made with fresh-baked Italian bread (grab a loaf from Walmart’s bakery—it’s perfect), soaked in a rich custard flavored with cinnamon, brown sugar, and vanilla. The real magic, though, is in the pecan pie topping—sweet, sticky, and full of nutty crunch. It bakes up golden and bubbly, creating a crusty top over a custardy, gooey interior. Trust me—this is the kind of dessert people remember.
Ingredients
For the Bread Pudding:
- 1 loaf fresh Italian bread, cubed
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the Pecan Pie Topping:
- 1½ cups chopped pecans
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ¼ cup light corn syrup
- 1 tsp vanilla extract
Swaps and Notes
- Bread: Brioche or challah make rich, tender substitutes.
- No corn syrup? Try maple syrup or honey for a slightly different sweetness.
- Add-ins: Mix in chocolate chips, raisins, or a splash of bourbon for an extra twist.
- Dairy-free: Use plant-based milk, cream, and butter alternatives.
Step-by-Step Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread cubed bread evenly in the dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugars, vanilla, and cinnamon until well combined.
- Pour the custard mixture over the bread. Gently press down to help it soak evenly. Let sit for 10 minutes.
- In a separate bowl, mix the pecans, brown sugar, melted butter, corn syrup, and vanilla until well coated.
- Spoon the pecan topping evenly over the soaked bread.
- Bake uncovered for 45–50 minutes, or until golden, bubbly, and the center is set.
- Let cool slightly, then serve warm.
Tips for Success
- Use day-old bread or slightly dry bread so it absorbs the custard better.
- Cover loosely with foil during the last 10 minutes if the top is browning too fast.
- Let it rest for 10–15 minutes after baking—this helps it set and slice cleanly.
- A scoop of vanilla ice cream or a drizzle of caramel takes it over the top.
Serving Suggestions & Pairings
- Serve with vanilla or butter pecan ice cream
- Add a drizzle of warm caramel or maple syrup
- Pair it with hot coffee or a spiced chai for a fall dessert moment
- Hosting a dessert bar? Add this next to Pecan Pie Bars and Banana Pudding for ultimate Southern vibes
Storage and Leftover Tips
- Store leftovers covered in the fridge for up to 4 days.
- Reheat in the oven at 300°F or microwave individual portions.
- Freeze tightly wrapped slices for up to 2 months. Thaw and warm before serving.
More Recipes You Will Love
Love rich, comforting desserts? Try these next:
- These Caramel Apple Pie Cookies
- These Old School No Bake Cookies
- This Big Family Banana Pudding
- These Pecan Pie Bars
- This Brownie Batter Dip
Final Thoughts
This Pecan Pie Bread Pudding is one of those desserts that makes a lasting impression—gooey, crunchy, rich, and nostalgic all at once. It’s easy enough for a weeknight treat and special enough for holiday tables. Make it once, and it’ll earn a permanent spot in your cozy dessert rotation.
Tried it? Don’t forget to tag @chefmaniac and show us your pudding masterpiece!
