Pecan Pie Bread Pudding is a delightful blend of creamy custard and crunchy pecans, perfect for cozy gatherings. The warm, comforting flavors make it a must-try as the weather cools down. With its rich texture and sweet notes, the dessert is sure to become a favorite during the fall season.
If you’re looking for alternatives, you can swap half & half with additional whole milk or heavy cream. For those with nut allergies, consider using seeds or omitting nuts altogether. Ensure you use pure pumpkin puree rather than pumpkin pie filling, as the latter contains added spices and sugars that can alter the flavor.
Pudding & Mousse
Pecan Pie Bread Pudding Recipe
Ingredients
- 16 ounces day-old French bread, cubed
- 2 and ½ cups whole milk
- 1 cup half & half
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- ½ cup butter, softened
- 1 and ½ cups brown sugar, packed
- 1 cup pecans, chopped
Instructions
- Start by getting that oven warmed up to 350 degrees Fahrenheit. Don’t forget to grease an 8×8-inch baking dish really well to keep things from sticking later on.
- Chop up the 16 ounces of day-old French bread into cubes and toss them into a large bowl. The is going to help the bread soak up all that delicious custard.
- Grab another bowl and mix together 4 large eggs, 2 and ½ cups of whole milk, 1 cup of half & half, 1 cup of granulated sugar, 1/8 teaspoon of salt, and 1 tablespoon of pure vanilla extract. Give it a good whisk until everything is nicely combined.
- Gently pour the egg mixture over the cubed bread and carefully fold it all together. Let it sit for about 5 to 10 minutes so the bread cubes can soak up the liquid properly.
- In a different bowl, blend together ½ cup of softened butter, 1 and ½ cups of packed brown sugar, and 1 cup of chopped pecans with a fork until it has the texture of wet sand.
- Spoon half of that bread mixture into your greased dish, then top it with half of the pecan mixture. Layer on the rest of the bread mixture and finish off with the remaining pecan mixture. Give it a gentle press since it’s going to be filled to the brim.
- Set the baking dish on a cookie sheet that has a 1-inch edge to catch any drips. Pop it in the oven and let it bake for 45 to 55 minutes until the edges turn a nice golden color and the center has a little jiggle to it.
- Once it’s done baking, let it cool for about 20 to 30 minutes before cutting into it. The cooling period will help those slices hold their shape better.
Tips
- For a make-ahead option, prepare the bread pudding a day in advance and refrigerate it, then bake before serving.
- Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for a warm treat.
- The dish can be frozen; simply cover well and freeze before baking. Thaw overnight in the fridge and bake as directed.
If you’re in the mood for something equally indulgent, try Salted Caramel Pudding. Its rich flavors and smooth texture make it an unforgettable dessert that pairs wonderfully with any meal.