Pecan Pie Bread Pudding Recipe

This bread pudding is the glorious love child of pecan pie and leftover challah — gooey center, crunchy pecan top, and that sticky-sweet custard that makes you want to eat it with a spoon straight from the pan. It’s exactly the kind of dessert that shows up at our table when I want something comforting but also a little show-off-y without trying too hard.

My husband calls it “the thing you make that makes everyone quiet,” which is code for “I’ll take two slices and you’re not allowed to judge.” We first made it after Thanksgiving when I had half a pie’s worth of pecans and a handful of stale rolls. I threw everything together, crossed my fingers, and somehow created a staple. Now it’s the thing kids ask for when friends come over and the recipe that makes me look like I planned dessert for the week when really I just cleared out the bread box.

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This recipe has personality and a temper. Sometimes the custard soaks in like a dream, other times it needs more time — it depends on your bread and how aggressively you punched the bread cubes. I once used croissants because I was out of bread and got the fanciest, butteriest pudding of my life; it was gone in ten minutes. Also: don’t skip toasting the pecans if you can; it wakes up the flavor and makes the topping sing.

Shopping Tips

– Eggs: Use fresh, large eggs—they’re the backbone of the custard. If they’re older, the custard can be a little runnier.
– Dairy: Whole milk or a mix of cream and milk gives the best richness; don’t stress if you swap half-and-half in a pinch.
– Nuts & Seeds: Fresh pecans are worth the minute it takes to toast them; pre-chopped bags are fine but look for no added salt.
– Baking Basics (Flour/Sugar/Leaveners): Brown sugar brings that molasses-y depth to the filling—grab a bag with soft clumps (it’s fine) but avoid rock-hard bags.
– Sweeteners: Dark corn syrup or maple syrup works for that pecan pie vibe; if you prefer, use a mix of granulated and brown sugar for more control.

Prep Ahead Ideas

– Cube the bread the day before and leave it uncovered on a tray so the edges dry out and soak up custard better.
– Toast and cool the pecans, then store them in an airtight container for up to a few days.
– Whisk the custard base and store it in the fridge; pour it over the bread right before baking. Use a shallow, lidded container or covered bowl to keep things tidy.
– Assemble in the morning and refrigerate for a few hours so the bread has time to absorb the custard — great for hosting.

✔Time-Saving Tricks

– Use day-old brioche, challah, or even croissants to cut soak time and boost richness without extra ingredients.
– Buy pre-chopped pecans or use a food processor for a lightning chop if you like a finer texture on top.
– Make the custard while the oven preheats and toast the pecans on a single sheet to save time.
– Don’t rush the cool-down if you want cleaner slices — but if you’re hungry, it’s delicious warm with a spoon.

✔Common Mistakes

– Not drying the bread enough: I once used very fresh soft rolls and the center stayed too soggy — dry the cubes a bit first.
– Skipping the toast on nuts: raw pecans can taste flat; a quick toast fixes that and adds aroma.
– Under-seasoning the custard: a pinch of salt makes the sweet sing—trust me.
– Overbaking: if you bake until it’s set like cake, you lose custardiness; pull it when the center still jiggles a little.

What to Serve It With

– A scoop of vanilla ice cream or a dollop of whipped cream.
– Coffee or strong black tea for late-morning indulgence.
– A simple green salad if you want to balance the sweetness for brunch.
– Caramel sauce or a drizzle of good maple syrup for serious sticky-ness.

✔Tips & Mistakes

– Use room-temp eggs for a smoother custard.
– Don’t drown the bread — you want it saturated, not swimming.
– If the top browns fast, tent loosely with foil so the middle finishes.
– Leftovers reheat beautifully in a low oven or the microwave in short bursts.

✔Storage Tips

Store leftover bread pudding in an airtight container in the fridge; it keeps for a few days and actually benefits from one reheating because the flavors settle. Cold is fine (I’ll eat it straight from the fridge at midnight), but warm it up if you want that gooey custard and toasted-pecan crunch back to life.

✔Variations and Substitutions

Swap the bread: brioche or croissants make it ultra-rich; day-old sandwich bread keeps it classic. Nuts: pecans are king here, but walnuts or even chopped almonds work in a pinch. Dairy-light: use a mix of milk and coconut milk or a non-dairy creamer for a dairy-free-ish version. Sweeteners: brown sugar + a little maple syrup mimics pecan pie; if you’re vegan, try silken tofu blended with syrup as the custard base (results vary, but I’ve done it when guests were allergic).

Frequently Asked Questions

Pecan Pie Bread Pudding Recipe

Buttery bread pudding meets gooey pecan pie in one cozy dessert. A crisp pecan topping crowns a tender, custardy center.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 10 cup day-old brioche or challah, cut into 1-inch cubes
• ▢ 2 cup whole milk
• ▢ 1 cup half-and-half
• ▢ 8 fl oz beaten eggs about 5 large eggs
• ▢ 1 cup packed brown sugar for custard
• ▢ 0.33 cup granulated sugar for custard
• ▢ 2 tsp vanilla extract for custard
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp fine salt
• ▢ 4 tbsp unsalted butter, melted for custard
• ▢ 1 cup pecans, chopped folded into pudding
• ▢ 1 cup pecans, chopped for topping
• ▢ 0.66 cup light corn syrup for topping
• ▢ 4 tbsp unsalted butter for topping
• ▢ 0.5 cup packed brown sugar for topping
• ▢ 1 tsp vanilla extract for topping
• ▢ 1 tbsp unsalted butter to grease the pan

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9×13-inch baking dish with butter.
• Whisk milk, half-and-half, beaten eggs, 1 cup brown sugar, granulated sugar, 2 tsp vanilla, cinnamon, salt, and melted butter.
• Combine bread cubes with the custard. Fold in 1 cup chopped pecans. Let soak 10–15 minutes.
• Spread the soaked mixture in the pan. Scatter remaining 1 cup pecans over the top.
• Warm corn syrup, 4 tbsp butter, 1/2 cup brown sugar, and 1 tsp vanilla in a saucepan. Stir until glossy and smooth.
• Drizzle the warm pecan pie syrup evenly over the bread mixture.
• Bake 40–45 minutes until puffed and the center is just set. Tent with foil if browning fast.
• Rest 10 minutes before serving. Spoon warm slices with any pan syrup.

Notes

Variation: Stir a tablespoon of bourbon or maple into the warm topping for a deeper pie flavor. Storage: Cover and refrigerate up to 4 days; reheat gently at 300°F until warm, or microwave individual portions.

This recipe is an original creation inspired by classic Pecan Pie Bread Pudding Recipe flavors. All ingredient ratios and instructions are independently developed.