Name: Pecan Pie Bread Pudding Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 10 cups cubed day-old bread (Approximately 1 loaf); 1 cup pecans, chopped; 4 large eggs; 2 cups whole milk; 1 cup heavy cream; 1 cup brown sugar, packed; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup maple syrup (Optional for added sweetness)

Jump to Recipe

If you’re in the mood for a dessert that feels like a warm hug on a plate, let me introduce you to the magic of Pecan Pie Bread Pudding. This cozy treat takes the best parts of traditional pecan pie—nutty crunch, buttery sweetness, and that irresistible caramel richness—and transforms them into a luxuriously soft, custardy bread pudding. It’s the kind of dish that invites you to slow down, savor each bite, and maybe even sneak a second helping when no one’s looking.

Pecan Pie Bread Pudding Recipe - Recipe Image

Ingredients You’ll Need

Getting this Pecan Pie Bread Pudding right is all about simple, straightforward ingredients that come together to create layers of flavor and texture. Each one plays an essential role in balancing the sweet, nutty, and creamy elements that make this dish so unforgettable.

10 cups cubed day-old bread: Using day-old bread ensures it soaks up the custard perfectly without becoming mushy.
1 cup pecans, chopped: These add delightful crunch and that signature nutty flavor.
4 large eggs: Eggs help bind the custard and give the pudding its soft, rich texture.
2 cups whole milk: The milk adds creaminess and balances the sweetness.
1 cup heavy cream: For an indulgent richness that sets this pudding apart.
1 cup brown sugar, packed: Adds deep caramel notes essential to pecan pie flavor.
1 teaspoon vanilla extract: Vanilla enhances the overall warmth and sweetness.
1 teaspoon ground cinnamon: A hint of spice that complements the nuts and sugar beautifully.
1/4 teaspoon salt: Balances the sweetness and enhances flavor complexity.
1/4 cup maple syrup (optional): A subtle, natural sweetness that layers perfectly with the brown sugar.

How to Make Pecan Pie Bread Pudding

Step 1: Prep your baking dish and oven

First things first, preheat your oven to 350°F (175°C). Greasing a 9×13-inch baking dish with butter or cooking spray is key to ensure the pudding releases easily after baking. This little step saves you from sticky situations later on.

Step 2: Combine bread and pecans

In a large mixing bowl, gently mix the cubed bread and chopped pecans. This ensures every bite includes a lovely crunch, with pecans distributed evenly throughout the pudding.

Step 3: Whisk the custard mixture

In another bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and well blended. If you love a touch of extra sweetness and depth, stir in the optional maple syrup here for a uniquely rich flavor.

Step 4: Soak the bread and pecans

Pour your custard over the bread and pecan mixture, making sure all the bread pieces are completely soaked. Let it sit for 10 to 15 minutes so the bread absorbs all those fabulous flavors. This step guarantees every bite will be moist and custardy.

Step 5: Stir and transfer to baking dish

After soaking, give the bread pudding a gentle stir to distribute the custard evenly. Then pour the entire mixture into your prepared baking dish, spreading it out so the top is level for even browning.

Step 6: Bake until golden and set

Bake your Pecan Pie Bread Pudding in the preheated oven for 40 to 45 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and a knife inserted in the center comes out clean, signaling the custard is perfectly set.

Step 7: Cool and serve warm

Once baked, let the pudding cool for at least 10 minutes. This resting period helps it firm up slightly, making it easier to serve. It’s absolutely divine warm, straight from the oven.

How to Serve Pecan Pie Bread Pudding

Garnishes

Nothing elevates this decadent dessert more than a few thoughtful garnishes. Try a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce to add layers of coolness and extra sweetness. Toasted pecan halves on top create a beautiful, crunchy finishing touch that’s as pretty as it is delicious.

Side Dishes

This Pecan Pie Bread Pudding shines as a stand-alone dessert but pairs wonderfully with fresh fruit like sliced pears or berries to balance the richness. For a festive breakfast or brunch, consider serving it alongside crispy bacon or a simple green salad to add contrast and keep the meal interesting.

Creative Ways to Present

Want to impress your guests? Serve individual portions baked in ramekins for an elegant touch. Alternatively, layer the bread pudding with whipped cream and pecans in clear glasses to create a stunning parfait that shows off every luscious bite. Presentation can really bring this classic dish to life!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. Pecan Pie Bread Pudding keeps wonderfully for up to 3 days and tastes just as good when reheated.

Freezing

You can freeze this bread pudding as well, either before baking by covering tightly or after baking once cooled. Wrap it well with plastic wrap and foil to prevent freezer burn. Frozen bread pudding will maintain its flavor and texture for up to 2 months.

Reheating

To bring your Pecan Pie Bread Pudding back to life, reheat individual servings in the microwave for about 1-2 minutes or warm the entire dish in a low oven at 300°F (150°C) for 15-20 minutes. Adding a little extra drizzle of caramel or a scoop of ice cream while warm makes it feel freshly made again.

FAQs

Can I use a different type of bread?

Absolutely! While day-old white bread works beautifully here for its texture and absorption, you can also use brioche or challah for a richer pudding. Avoid overly dense or sweet breads, which might throw off the balance.

Do I have to use pecans?

Pecans give this bread pudding its iconic flavor and crunch, but you can swap them for walnuts or even toasted almonds if you prefer. Just be sure to toast the nuts lightly to bring out their full flavor.

Is maple syrup necessary?

Maple syrup is optional but highly recommended if you want a deeper, natural sweetness that complements the brown sugar. It adds a lovely complexity but isn’t required to make the pudding delicious.

Can I make this vegan or dairy-free?

This recipe relies on dairy and eggs for texture and flavor, but with substitutions like plant-based milk, coconut cream, and a flax or chia egg mix, you could experiment to create a dairy-free and vegan version. Keep in mind, the texture will be slightly different.

How do I know when it’s done baking?

The best indicator is a golden brown top and a clean knife test. Insert a knife into the center, and if it comes out clean or with just a few moist crumbs, your bread pudding is perfectly cooked.

Final Thoughts

Pecan Pie Bread Pudding is one of those soul-soothing desserts that brings warmth and joy to any meal. It’s a perfect way to impress loved ones with something classic, comforting, and truly special. I hope you’ll give this recipe a try and enjoy every rich, nutty, custardy bite as much as I do. Trust me, this pudding will quickly become a beloved favorite in your recipe rotation!

Pecan Pie Bread Pudding Recipe

★★★★★

5.2 from 30 reviews

Author: Sophie
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Pecan Pie Bread Pudding is a decadent and comforting dessert that combines the rich flavors of pecan pie with the warm, custardy texture of classic bread pudding. Featuring cubed day-old bread soaked in a creamy mixture of eggs, milk, cream, brown sugar, maple syrup, and spices, it’s baked until golden and slightly crisp on top. Perfect for holiday gatherings or cozy nights, this dessert can be served warm with whipped cream or ice cream for extra indulgence.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Mix Bread and Pecans: In a large mixing bowl, gently combine the cubed bread and chopped pecans to distribute evenly.
Prepare Custard: In another bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until well combined. If using maple syrup, add it to this mixture as well.
Soak Bread: Pour the custard mixture over the bread and pecans, ensuring all bread pieces are soaked. Let it sit for 10-15 minutes to absorb the liquid thoroughly.
Stir Mixture: After soaking, gently stir the mixture to evenly distribute all ingredients.
Transfer to Baking Dish: Pour the combined mixture into the greased baking dish and spread it out evenly.
Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Cool: Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
Serve: Serve warm, optionally topped with whipped cream, ice cream, or a drizzle of caramel sauce for added indulgence.

Notes

Day-old bread works best as it absorbs the custard better without becoming too mushy.
Pecans can be toasted lightly before adding for enhanced flavor.
Maple syrup is optional but adds a nice layer of sweetness and depth.
For a gluten-free version, substitute bread with gluten-free bread cubes.
Leftovers can be refrigerated in an airtight container and reheated gently before serving.
This dish pairs wonderfully with vanilla ice cream or a dollop of whipped cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American