Description
Golden, custardy, and studded with toasted pecans, this Pecan Pie Bread Pudding is everything you crave in a comforting dessert. It’s an easy recipe that combines the cozy texture of bread pudding with the rich, nutty decadence of pecan pie. Whether you’re after a quick breakfast-for-dessert idea, a crowd-pleasing treat for the holidays, or a cozy addition to your dinner ideas, this dish checks all the boxes. With brown sugar, cinnamon, and a buttery drizzle to finish, this one’s bound to become a favorite in your collection of easy recipes and food ideas.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread cubed bread evenly in the dish and sprinkle chopped pecans on top.
- In a large bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, and salt. Stir in melted butter.
- Pour mixture over bread, ensuring all pieces are soaked. Let rest for 20 minutes or refrigerate up to overnight.
- Bake uncovered for 45-50 minutes until golden and set. Tent with foil if browning too quickly.
- Optional: make syrup with 1/2 cup butter, 1/2 cup brown sugar, and 1 tbsp cream. Simmer until thickened and drizzle over pudding.
- Cool slightly before serving with toppings of choice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert