Pecan Pie Bread Pudding Recipe

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Sweet, buttery, and rich with Southern charm, Pecan Pie Bread Pudding is the kind of dessert that feels like a warm hug from your favorite grandma. It transforms day-old bread into golden, custardy perfection, then tops it all off with crunchy toasted pecans and a caramel-like sauce that channels everything you love about pecan pie.

This dish strikes the perfect balance between nostalgic comfort and indulgent flair. Whether you serve it as a cozy holiday treat, a potluck showstopper, or a weeknight dessert to use up leftover bread, it delivers every single time. Just imagine spoonfuls of warm, nutty bread pudding drizzled with brown sugar butter syrup—it’s dessert heaven.

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Ingredients for this Pecan Pie Bread Pudding Recipe

• 6 cups cubed day-old brioche or challah bread
• 1 cup chopped pecans (plus extra halves for topping)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted
• Optional: whipped cream or vanilla ice cream for serving

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Step 1: Prepare the Bread Base

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the cubed bread evenly in the dish. Sprinkle the chopped pecans over the bread.

Step 2: Whisk the Custard

In a large mixing bowl, whisk together the eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and salt until smooth. Then stir in the melted butter. Pour this custard mixture evenly over the bread and pecans, making sure all the bread gets soaked.

Step 3: Let It Soak

Allow the bread to absorb the custard for at least 20 minutes. For an even richer texture, you can refrigerate and soak it for up to 2 hours or overnight.

Step 4: Bake to Perfection

Bake uncovered for 45-50 minutes, or until the top is golden brown and the center is set. If it begins to brown too quickly, loosely tent with foil in the last 10-15 minutes of baking.

Step 5: Optional Topping

While it’s baking, make a simple pecan pie syrup by simmering 1/2 cup butter, 1/2 cup brown sugar, and 1 tablespoon of cream until thickened. Drizzle it over the bread pudding before serving.

Step 6: Serve

Let cool slightly before serving. Top with extra pecans, a scoop of ice cream, or whipped cream if desired.

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Frequently Asked Questions

Can I make this bread pudding ahead of time?

Yes! You can assemble the bread pudding the night before, cover, and refrigerate. Bake fresh the next day.

What kind of bread works best?

Brioche and challah are ideal for their soft texture and mild sweetness, but French bread or even croissants can work.

Can I use non-dairy milk?

Yes, substitute with almond, oat, or coconut milk. Just keep in mind it may slightly change the flavor and creaminess.

How do I know when it’s done baking?

The top should be golden and slightly crisp, and a knife inserted in the center should come out mostly clean.

Is it okay to use raw pecans?

Absolutely. They toast while baking, adding flavor and crunch.

What’s the best way to serve it?

Warm, topped with whipped cream or vanilla ice cream, and a drizzle of syrup or caramel.

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