Pecan Pie Bread Pudding 🌰🥮
Warm, Nutty, and Rich – This Dessert Screams Southern Comfort
Take everything you love about pecan pie—the buttery crunch, the caramelized brown sugar, the toasted nuts—and combine it with a soft, custard-soaked bread pudding. What do you get? The ultimate cold-weather dessert: Pecan Pie Bread Pudding. This is your cozy blanket in dessert form. Serve it for the holidays or just because it’s Tuesday and you need something delicious.
Why I Love This Recipe
This dessert brings together two iconic comfort foods into one decadent dish:
- Crispy-on-top, gooey-in-the-middle texture
- Packed with toasted pecans and spiced custard
- Comes with an optional butter-brown sugar sauce (highly recommended)
- Works beautifully as a make-ahead holiday treat or an anytime indulgence
Looking for more autumnal favorites? Try Pecan Pie Bars or Pumpkin Delight Dessert for more fall-in-a-bite recipes.
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (brioche, challah, or French bread)
- 1½ cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- 1½ cups chopped pecans
Optional Topping:
- ½ cup butter
- ½ cup brown sugar
- ¼ cup heavy cream
- Pinch of salt
How to Make Pecan Pie Bread Pudding
Step 1 – Preheat the Oven
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2 – Prep the Bread
If your bread isn’t quite stale, lightly toast it in the oven for 5–10 minutes. This helps it soak up the custard without becoming soggy.
Step 3 – Mix the Custard
In a large bowl, whisk together milk, cream, eggs, both sugars, vanilla, cinnamon, and salt until smooth.
Step 4 – Combine & Rest
Add cubed bread to the bowl and stir gently to coat. Let the mixture sit for 10 minutes so the bread absorbs the custard. Stir in chopped pecans.
Step 5 – Bake
Pour everything into the prepared dish. Bake uncovered for 45–50 minutes, until golden on top and a toothpick in the center comes out with moist crumbs.
Optional: Make the Buttery Topping
While the pudding bakes, melt butter in a saucepan. Stir in brown sugar, cream, and a pinch of salt. Let it simmer gently for 2–3 minutes until slightly thickened.
Serve It Up
Let the bread pudding cool slightly. Drizzle with warm topping, or serve with ice cream, whipped cream, or even a splash of heavy cream.
Tips for the Best Bread Pudding
- Use day-old bread for structure; soft bread = soggy pudding
- Toast your pecans for extra depth of flavor
- The longer you let the bread soak, the richer the texture
- Don’t skip the topping—it takes the dessert from great to unforgettable
Serving Ideas & Pairings
- Serve warm with a scoop of vanilla or butter pecan ice cream
- Add a dusting of powdered sugar for a pretty finish
- Pair with Pumpkin Spice Muffins for a fall dessert platter
- Finish with coffee or a splash of bourbon cream on the side
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days
- Reheat: Microwave individual servings or bake at 300°F until warmed through
- Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight before reheating
More Fall Treats You’ll Love
- Pecan Pie Bars
- Big Family Banana Pudding
- Pumpkin Delight Dessert
- Caramel Apple Pie Cookies
- Pumpkin Spice Muffins
Final Thoughts
If pecan pie and bread pudding had a baby, it would be this warm, gooey masterpiece. Pecan Pie Bread Pudding is one of those desserts that feels special but doesn’t require a culinary degree. Just rich custard, sweet bread, and plenty of pecans.
Try it. Share it. And don’t forget to tag @chefmaniac when you drizzle that sauce—we’ll be drooling right there with you. 🥮🌰
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