Pecan Pie Bread Pudding

WANT TO SAVE THIS RECIPE?

If you love classic Southern desserts, this Pecan Pie Bread Pudding brings together two beloved favorites into one unforgettable dish. It combines the custardy texture of bread pudding with the sweet, nutty richness of traditional pecan pie, creating a dessert that feels both nostalgic and indulgent. This recipe is perfect for holidays, family gatherings, or anytime you want a warm, comforting dessert that feels special without being complicated.

Baked until golden and topped with a sticky pecan topping, this bread pudding delivers deep caramel flavor, soft bread soaked in spiced custard, and crunchy pecans in every bite. Whether served warm with vanilla ice cream or enjoyed on its own, it’s a dessert that always impresses.

Why You’ll Love This Recipe

• Combines two classic desserts into one show-stopping dish
• Perfect for holidays like Thanksgiving and Christmas
• Rich, comforting flavors with minimal prep
• Great use for leftover or slightly stale bread
• Can be made ahead of time for stress-free entertaining

Ingredients Breakdown

• Bread – Challah or brioche are ideal because they’re rich and absorb the custard without becoming soggy. Slightly stale bread works best for even soaking.
• Eggs – Form the custard base, giving the bread pudding structure and a creamy baked texture.
• Milk & Cream – The combination creates a luxurious custard that balances richness with softness.
• Brown Sugar – Adds deep caramel notes that echo classic pecan pie flavor.
• Butter – Contributes richness and moisture, especially in the pecan topping.
• Pecans – The star ingredient, providing crunch and a toasted, nutty flavor that defines the dessert.
• Bourbon or Vanilla – Bourbon adds warmth and depth, while vanilla offers sweetness and aroma; both work beautifully.
• Spices – Cinnamon and nutmeg bring warmth and enhance flavor without overpowering the dish.

Tips and Tricks

• Use slightly stale bread for better absorption
• Toast pecans lightly before adding for deeper flavor
• Let the bread soak in custard for at least 15 minutes before baking
• Cover loosely with foil if the top browns too quickly
• Allow the pudding to rest before serving so it sets properly

Variations and Customizations

1. Nut Variations: Swap pecans with walnuts, almonds, or a mixed nut topping
2. Chocolate Addition: Add dark, milk, or white chocolate chips to the custard
3. Dried Fruit: Mix in raisins, cranberries, or chopped dried apricots
4. Alcohol-Free Version: Replace bourbon with extra vanilla extract
5. Gluten-Free Option: Use gluten-free bread with no other changes needed

Pairing Suggestions

• Serve warm with vanilla ice cream or whipped cream
• Pair with caramel or bourbon sauce for extra indulgence
• Enjoy with coffee, espresso, or spiced tea
• Serve alongside fresh berries to balance sweetness

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Reheating: Warm gently in the oven or microwave
• Make Ahead: Assemble the dish and refrigerate overnight, then bake before serving

Popular Questions

Can I make this ahead of time?
Yes. Assemble the bread pudding, cover, and refrigerate overnight. Add about 15 minutes to the baking time.

What bread works best?
Challah and brioche are ideal, but French bread, croissants, or even stale donuts work well.

Can this be made in individual servings?
Absolutely. Bake in ramekins and reduce baking time accordingly.

Caroline

Pecan Pie Bread Pudding

A rich, comforting dessert that combines classic bread pudding with gooey pecan pie topping. Perfect for holidays, brunch, or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Brunch, Dessert

Cuisine: American, Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups challah or brioche bread, cubed
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup brown sugar
• 2 tbsp melted butter
• 1 tbsp vanilla extract or bourbon
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Equipment

• 9×13-inch baking dish
• mixing bowls
• whisk
• spatula
• aluminum foil

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread cubed bread evenly in the dish.
2. Whisk eggs, milk, cream, brown sugar, melted butter, vanilla or bourbon, cinnamon, nutmeg, and salt until smooth.
3. Pour custard over bread and gently press to soak. Let rest for 15 minutes.
4. Mix pecans, brown sugar, melted butter, heavy cream, and vanilla in a bowl.
5. Spoon pecan topping evenly over bread. Bake uncovered for 40–45 minutes until golden and set. Cover loosely if browning too quickly.
6. Let rest for 10 minutes before serving warm.

Notes

• Bread Choice: Challah or brioche are preferred, but French bread, croissants, or stale donuts can be used. Slightly stale bread works best.
• Bourbon: Can be replaced with rum, brandy, or extra vanilla extract.
• Nuts: Walnuts, almonds, or mixed nuts work well.
• Dried Fruit: Raisins, cranberries, or dried apricots add extra texture and flavor.
• Chocolate Chips: Milk, dark, or white chocolate chips are great additions.

WANT TO SAVE THIS RECIPE?