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Pecan Pie Bread Pudding
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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

  • 9x13-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.