PECAN PIE BREAD PUDDING
This post may contain affiliate links that won’t change your price but will share some commission.
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.
My mom is definitely getting this made for her birthday. But one question…. what is the point of using organic milk when the heavy cream, butter and everything else isn’t?
I would like to know if you have
a recipe for pecan pie using honey instead of sugar or karo syrup?
I for sure will make most of these things. I am actually excited to do these recipes. I haven’t really been baking much, just out of borden. Been married 47 years and I haven’t really seen to many new things. These are winners in my eyes. Thank You.
I love ANYTHING with pecans. Please add me to your mailing list. My printer is down now and I’d love to have the pecan recipes sent so I can try them.
Thank you!!
Though that pecan bread pudding looks divine,… I love raisins a lot more than pecans, or even chocolate chips. If you could come up with a raisin bread pudding recipe, that is similar to the bread pudding, that they used to serve at The Cracker Barrel, I would really love that. It was the best that I have ever tried.
Another recipe that I would like is, back in the 60s, West Highland Elementary school in Lawrenceburg, TN served a tomato bread pudding that was absolutely out of this world, but I have never seen it , or even heard of it, anywhere else. I would love to try it again. In fact, there are a lot of dishes that were served in the West Highland, and Old Public elementary cafeterias, back in the 60s, that I would dearly love to have again.
I made the Pecan Cobbler. It was delicious? Surely this cannot be better?? Yes, yes it can!!
It’s close, but I do like the cobbler better, just slightly though. Let me know what you think.
I just made this it s really good but to cut the sweetness needs ice cream oh yummmmmm.
Paula 💘 all your receipts so looks yummy gonna have too get them so try them.
Not sure of the weight of my bread, as I plan to use up odds and ends of bread from the freezer. Do you have a recommendation for how many CUPS of bread cubes?
Yes, I’m actually writing another bread pudding recipe right now that I measured the cups when I made it for this very reason. I used 6 cups of bread in an 8×8 casserole dish.
THANKS!! Can’t wait to try this!
You might like to try using day old crossants instead of the french bread in one of you bread puddings it makes an incredibly light and delicious bread pudding. (I’ma retired chef)
I have used croissants as well as chaplain bread(not at the same time). Both make it light and fluffy
Love the recipes