Pecan Pie Bread Pudding Recipe

If there’s ever been a dessert destined to steal the show at a holiday table or family gathering, it’s Pecan Pie Bread Pudding. Imagine all the indulgent, gooey goodness of classic pecan pie, transformed into a warm, custardy bread pudding with lush pockets of caramelized pecans and notes of maple running through each bite. Whether you’re cooking for a special event, or just want to treat yourself to some Southern comfort, this rich and decadent dish is once you’ll come back to all year round!

this Recipe

Ingredients You’ll Need

The magic of Pecan Pie Bread Pudding comes from simple, accessible ingredients. Each one brings something special to the party—texture, flavor, or that touch of creamy decadence—so don’t skip a thing.

• Day-old bread (6 cups, cubed): Stale French bread, challah, or brioche is perfect—the drier texture happily soaks up all the custard without becoming soggy.
• Chopped pecans (1 cup): These deliver that nutty crunch and unmistakable flavor that make this dish shine.
• Whole milk (1 1/2 cups): Lends a creamy base that keeps the pudding luscious and soft.
• Heavy cream (1 cup): Adds a luxurious, silky finish to the custard and makes each bite melt in your mouth.
• Large eggs (4): Eggs are the binding heroes, ensuring the pudding sets while staying custardy.
• Brown sugar (1 cup): Infuses rich, molasses-like sweetness and helps caramelize the top.
• Granulated sugar (1/4 cup): Balances the brown sugar so the dessert isn’t too heavy.
• Unsalted butter (1/2 cup, melted): Keeps the texture tender and adds a satisfying richness.
• Maple syrup or corn syrup (1/4 cup): For that classic pecan pie taste and lovely sheen on top.
• Vanilla extract (1 tablespoon): Deepens the aroma and gives each bite a warm, inviting flavor.
• Cinnamon (1/2 teaspoon): Just enough spice to enhance those classic fall flavors.
• Salt (1/4 teaspoon): Essential for balancing the sweetness and making the flavors pop.
• Optional bourbon sauce: For extra wow—combine 1/2 cup heavy cream, 1/4 cup brown sugar, 1 tablespoon butter, and 1 tablespoon bourbon (or 1/2 teaspoon vanilla extract) to drizzle over the top.

How to Make Pecan Pie Bread Pudding

Step 1: Prep Your Pan and Assemble

Start by heating the oven to 350°F (175°C) and lightly greasing a trusty 9×13-inch baking dish. Toss the cubes of bread and a generous handful of chopped pecans right into the pan, spreading them out evenly. The magic begins here—the bread forms a pillowy base, just waiting to soak up that dreamy custard.

Step 2: Whisk Up the Custard

In a large bowl, whisk together the whole milk, heavy cream, eggs, brown sugar, granulated sugar, melted butter, maple syrup, vanilla, cinnamon, and salt. This custard is the beating heart of Pecan Pie Bread Pudding, ensuring a creamy, flavorful bake that tastes like a hug in dessert form. Don’t rush this step—a thorough whisk means a smoother pudding.

Step 3: Soak and Settle

Pour the irresistible custard mixture right over the bread and pecans, then give everything a gentle press with your hands or a spatula. This makes sure every bread cube gets a good soaking, creating that custardy texture we all adore. Let it all rest for about 15 minutes—enough time to let the goodness seep into every crumb.

Step 4: Bake Until Golden and Glorious

Bake the Pecan Pie Bread Pudding uncovered for 45–50 minutes. You’ll know it’s ready when the top is deeply golden and the center is just set when gently pressed. The house will smell like pecan pie heaven!

Step 5: Whip Up the Optional Bourbon Sauce

If you’re feeling a little extra (and trust me, it’s worth it), pour cream, brown sugar, and butter into a small saucepan. Simmer for a couple of minutes until thick and glossy, then stir in the bourbon (or vanilla) off the heat. This sauce transforms the pudding into pure decadence when drizzled warm over the top.

How to Serve Pecan Pie Bread Pudding

Garnishes

This dessert shines all on its own, but there’s something special about those little finishing touches. Think billowy clouds of freshly whipped cream, creamy vanilla ice cream melting ever-so-slightly, or an extra sprinkle of toasted pecans for crunch. That final flourish takes your Pecan Pie Bread Pudding to the next level.

Side Dishes

If you’re making this for a holiday table, keep side dishes simple—fresh fruit, a light citrus salad, or hot coffee to balance the richness. You want your Pecan Pie Bread Pudding to be the star, with sides that complement rather than compete.

Creative Ways to Present

Get playful: Try baking individual portions in ramekins for a fun dinner party twist, or scoop warm pudding into pretty glasses and drizzle with sauce for a parfait-style treat. Even a rustic, family-style slab straight from the pan (with spoons for sharing!) captures the comforting, old-fashioned spirit of this dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the baking dish tightly with foil or transfer leftovers to an airtight container. Pecan Pie Bread Pudding keeps beautifully in the refrigerator for up to 4 days, and the flavors actually deepen over time.

Freezing

Want to save some for later? Wrap cooled squares individually in plastic wrap and freeze in a zip-top bag. They’ll keep for up to three months. Thaw overnight in the fridge when you’re ready for a fix.

Reheating

To bring your leftovers back to their glorious best, reheat slices gently in the microwave or cover with foil and warm in a low oven until just heated through. A quick drizzle of sauce or cream revives all those rich flavors!

FAQs

Can I use a different kind of bread?

Absolutely! While French bread, challah, and brioche make for a plush, custardy pudding, you can swap in sturdy sandwich bread or any bread you have on hand. Just avoid super-soft varieties, as they tend to turn mushy.

Can I make Pecan Pie Bread Pudding ahead of time?

Yes! You can assemble the pudding, cover, and chill in the fridge for a few hours or overnight before baking. This actually helps the custard soak in even more, so it’s perfect for preparing ahead for guests.

What if I don’t want to use bourbon in the sauce?

No problem at all—just replace the bourbon with an extra splash of vanilla extract. You’ll still get all those creamy, caramel notes without the alcohol.

Is Pecan Pie Bread Pudding very sweet?

This dessert is sweet but wonderfully balanced thanks to the use of both brown sugar and just a touch of granulated sugar—and don’t forget the pinch of salt and earthy pecans, which cut through the richness.

Do I need to toast the pecans?

Toasting pecans before adding them is an easy way to deepen their flavor and bring out their natural oils. It’s not strictly necessary, but highly recommended for the best taste experience!

Final Thoughts

There’s something downright magical about tucking into a slice of Pecan Pie Bread Pudding, especially when it’s fresh from the oven and loaded with gooey pecans. Whether you serve it for a special occasion or just-cause weeknight treat, this dessert promises to warm hearts, inspire smiles, and keep everyone coming back for “just one more bite.” Give it a try—there’s a good chance it’ll become your new favorite!

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