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Pecan Pie Bread Pudding Recipe

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
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12

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.