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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Servings:
Ingredients
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.