Pecan Pie Bread Pudding

Introduction

If you’re craving the soul-warming flavor of classic pecan pie but want something even more decadent, look no further than Pecan Pie Bread Pudding. This recipe fuses the gooey, caramelized richness of pecan pie with the custardy comfort of bread pudding for a truly crowd-pleasing dessert. It’s effortless, bursting with comforting flavors, and a guaranteed favorite at family dinners or festive gatherings.

A Crowd-Pleaser That Delivers on Flavor

What sets Pecan Pie Bread Pudding apart is its perfect marriage of textures and tastes. Imagine tender, pillowy cubes of bread soaking up a spiced custard, before being layered with a buttery, brown sugar pecan crunch. Every bite echoes the flavors of a Southern Thanksgiving—without the fuss of pie crust. Serve it warm with a scoop of vanilla ice cream and watch it disappear.

Choosing the Best Bread and Prepping Ingredients

Rich, slightly stale bread works best for bread pudding, ensuring maximum custard absorption and a luscious finished texture. Try using French bread, challah, or brioche. You’ll need about 6 cups of bread, torn or cut into cubes.

For easy and uniform bread cubes, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper streamlines prep. Simply add the bread and press—it’s also perfect for quickly chopping pecans if you’re using whole nuts.

Making the Custard and Pecans

Whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and nutmeg until smooth. Fold the bread cubes in gently and let them soak up the custard for at least 20 minutes so they emerge creamy, not soggy.

Toast your pecans in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for a few minutes to intensify their flavor and give your pudding that signature pecan pie crunch. Chopped pecans are then folded into the soaked bread and layered on top before baking.

Baking and Assembling for Perfect Results

Line your baking dish with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll for a mess-free lift and effortless cleanup. After assembling the pudding, drizzle with a quick homemade pecan pie syrup—brown sugar, butter, and maple syrup simmered together until glossy.

Transfer to a preheated oven and bake until the center is set but still a little wobbly. A digital thermometer, such as the ThermoPro TP19H Digital Meat Thermometer for Cooking, can help you gauge doneness; aim for an internal temperature of about 170°F.

Serving Suggestions to Elevate Your Dessert

Serve the bread pudding warm, spooning over extra pecan syrup if desired. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For an impressive presentation at gatherings, dish out individual portions onto a sturdy Pureegg Plastic Table Cloth Disposable 10 Pack, White-covered dessert table.

Nutritional Information and Serving Size

This recipe yields roughly 8 hearty portions. Each serving clocks in at approximately 350–400 calories, making it a special treat rather than an everyday indulgence.

Pecan Pie Bread Pudding: The Best of Southern Comfort (Recap)

Pecan Pie Bread Pudding brings the beloved flavors of pecan pie into an easy, craveable dessert. With custardy bread, caramelized pecans, and a rich syrup drizzle, this dish makes a moist and festive centerpiece at any gathering.

Instructions

1. Preheat your oven to 350°F. Line the bottom of a 9×13-inch baking dish with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
2. Cube your bread using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick, uniform pieces. Spread bread cubes evenly in the prepared dish.
3. In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour custard over bread cubes and gently press down so bread is mostly submerged. Let sit for 20 minutes to soak.
4. While bread soaks, toast pecans in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-low heat for 3 to 4 minutes until fragrant. Scatter most of the pecans over the soaked bread, reserving a few for garnish.
5. Whisk together the melted butter, brown sugar, maple syrup, and a pinch of salt in a small saucepan. Cook over medium heat, stirring frequently, for 2–3 minutes, until the mixture bubbles. Drizzle half over the pudding.
6. Bake for 40–50 minutes, or until the center is set and a ThermoPro TP19H Digital Meat Thermometer for Cooking reads about 170°F. Let cool slightly before serving.
7. Drizzle with the remaining pecan syrup, sprinkle reserved toasted pecans on top, and serve warm.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes