PECAN PIE BREAD PUDDING
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Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead, the filling is poured over delicious bread pudding and baked to perfection!
It’s Pecan Pie infused heaven!! I’ve been on a Pecan Pie theme lately. When I started this, I intended to make a Chocolate Chip Bread Pudding, but after I got everything out I started thinking about trying to make it taste like Pecan Pie instead.
Great decision! It was delish.
Made this tonight for company. Everyone loved it! Recipe requested…said it was the best bread pudding he ever had. And, my husband loves bread pudding…and he loved this. So easy to make and so yummy! Thank you for sharing!
Tammy
If you love pecan pie, you’ll go nuts for these Pecan Pie Muffins.
Pecan Pie Bread Pudding
Bread pudding is one of my most favorite desserts to make. It’s a very simple and economical dessert to make. All bread puddings have basically the same format: dried bread and a custard sauce made from milk, eggs, and sugar. To this, you can add any additional ingredients to make the bread pudding your own. For Pecan Pie Bread Pudding, I added
The
Pecan Pie Bread Pudding is crispy and crunchy on the outside. It’s creamy and smooth on the inside making for one beautiful dessert. The dessert dreams are made of… just me?
This is mind blowing! Made it at Thanksgiving and it was a hit! Making it again for a work function. Best bread pudding ever!!
Barbara
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- day-old French bread
- milk
- half & half, you can substitute whole milk or heavy cream
- large eggs lightly beaten
- granulated sugar
- vanilla
- salt
- butter, softened
- brown sugar, light or dark, I used light
- pecans chopped
Pecan Pie Bread Pudding
- The thing about bread pudding is its a very economical dessert to make.
- It’s a great way to use leftover bread or if you don’t have old bread, purchase it off the sale rack at the grocery store at a reduced price.
- You can make a lot as easy as you can make a little and it’s always a crowd-pleaser.
Combining two classics into one dessert. Gooey pecan pie combined with bread pudding makes this dessert recipe amazing.
While you’re here, check out these recipes
- Blueberry Biscuits
- Caramel Cobbler
- Pecan Cobbler
- Easy Strawberry Cake
- Skinny Cake Batter No Churn Ice Cream
- Over 40 Pound Cake recipes!!
- You can also find great recipes at Recipe Index
This recipe was simple and delicious! This is the first time I ever made bread pudding. My husband really enjoyed it, so I will be making this again. Thank you!
Diana
Shop baking equipment needed at Walmart below. Click on the item to open the product.
Pecan Pie Bread Pudding
Ingredients
- 16 -ounce loaf of day-old French bread
- 2 and ½ cup whole milk
- 1 cup half & half see notes You can substitute whole milk or heavy cream
- 4 large eggs lightly beaten
- 1 cup granulated sugar
- 1 Tablespoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup butter softened
- 1 and ½ cup brown sugar
- 1 cup pecan chopped
Instructions
- Preheat oven to 350 degrees F.
- Cube bread then place in a large bowl.
- In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes
- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.
- Pour half of the bread mixture into a greased 8×8 inch pan. (Yes, 8×8-inch pan.)
- Top with half of the pecan mixture.
- Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
- Top with remaining pecan mixture.
- Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
- Bake at 350 degrees F 45 to 55 minutes.
- The center will be slightly jiggly but will set when cool.
- Allow to cool 20 to 30 minutes before serving so that the slices will hold together.
- It is a thick bread pudding and I cut into 16 equal servings. Obviously, you can cut larger slices.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can this recipe be doubled and cooked in a half pan?
Yes and you’ll need 9×13-inch pan. I’m uncertain what you’re calling a half pan but a 9×13-inch cake pan will work.
I’m making this for Christmas and I will post later, but I do have a question. Do you ever make a vanilla or rum sauce or type to serve with it or is it necessary?
It would be good with either of those. It’s on the sweeter side, so typically I don’t make a sauce. But I do serve it with vanilla ice cream.
Can you add bourbon to this? If yes, any recommendation to how much and at what stage of the process?
Absolutely you can. I’d add it in the custard up to 1/2 cup
I made this a couple of weeks ago and it was a hit. I used praline pecans and my husband and granddaughter loved it. Thanks you for sharing the recipe.
I’m so happy you all enjoyed it!
I noticed you mention 3 different pan sizes , an aluminum pan, a 9 x 9 and an 8 x 8, which one is correct?
For the life of me, I can only see an 8×8-inch pan referenced. (Aluminum pan is a throw-away pan but still 8×8) Glass baking shown is 8×8-inch