Description

Pecan Pie Bread Pudding is a delightful fusion of two beloved desserts that brings warmth and comfort to any gathering. Originating from the Southern United States, pecan pie is a staple during festive occasions, while bread pudding has its roots in frugality and resourcefulness, transforming stale bread into a delicious treat. This recipe captures the essence of both, creating a rich, custardy bread pudding infused with the sweet, nutty flavors of pecans and a hint of caramel. The combination of textures—soft, creamy pudding with crunchy, toasted pecans—creates an indulgent dessert that’s perfect for holidays, dinner parties, or simply as a comforting treat on a cozy evening.

What makes this dish truly special is its simplicity and versatility. It’s an easy-to-follow recipe that allows even novice bakers to shine. The warm aroma of vanilla and toasted nuts fills the kitchen, evoking a sense of nostalgia and home. Plus, it can be made ahead of time and served warm or at room temperature, making it an ideal choice for entertaining. Whether you’re serving it with a scoop of vanilla ice cream, a drizzle of caramel sauce, or simply on its own, each bite is a celebration of flavor and texture that you won’t want to miss.

Ingredients

• For the Bread Pudding:
• 6 cups of day-old bread, torn into bite-sized pieces (French bread or challah works beautifully)
• 4 large eggs
• 2 cups of whole milk
• 1 cup of heavy cream
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 cup of pecans, chopped (plus extra for garnish)
• For the Pecan Pie Topping:
• 1 cup of light corn syrup
• 1/2 cup of brown sugar, packed
• 1/4 cup of unsalted butter, melted
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 cup of pecans, whole or chopped

Preparation Method

Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your bread pudding will bake evenly and develop a lovely golden crust. While the oven is warming up, prepare a 9x13-inch baking dish by greasing it lightly with butter or non-stick cooking spray. This will help prevent the pudding from sticking to the sides and allow for easy serving later on.

In a large mixing bowl, combine the torn bread pieces with the chopped pecans. This combination is essential as the bread will soak up the custard, and the pecans will provide that signature nutty flavor and crunch. Set this aside for a moment.

In another bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisking well is key to ensuring that the sugar dissolves completely and the mixture becomes smooth and homogenous. Once this custard mixture is well combined, pour it over the bread and pecan mixture, making sure to saturate all the bread pieces. Gently fold the ingredients together with a spatula or wooden spoon, ensuring that each piece of bread is coated in the custard.

Let this mixture sit for about 15 minutes. This resting period allows the bread to absorb the custard, resulting in a richer and creamier bread pudding. While you wait, you can prepare the pecan pie topping. In a medium-sized bowl, combine the light corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Whisk these ingredients together until they are fully blended and smooth. The mixture should be thick and glossy, embodying the sweet and gooey essence of pecan pie.

Once the bread has soaked up the custard nicely, transfer the mixture into the prepared baking dish, spreading it out evenly. Pour the pecan pie topping over the bread pudding, ensuring that it covers the entire surface. This layer will create a delicious crust as it bakes, adding texture and flavor.

Place the baking dish in the preheated oven and bake for about 45 to 55 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The aroma wafting through your kitchen will be irresistible, drawing everyone in anticipation of the delightful dessert.

Once baked to perfection, remove the bread pudding from the oven and allow it to cool for about 10 to 15 minutes before serving. This short cooling period helps the pudding set up a bit more, making it easier to cut and serve. If you desire, you can garnish with additional chopped pecans for a lovely presentation.

Tips and Conclusion

For an extra layer of flavor, consider adding a splash of bourbon or rum to the custard mixture for a delightful twist that enhances the pudding’s richness. If you prefer a nut-free version, you can substitute the pecans with chopped chocolate or dried fruits like raisins or cranberries. This bread pudding can also be stored in the refrigerator for up to three days. To reheat, simply warm individual portions in the microwave or place the whole dish back in a 350°F oven until heated through.



Preparing Pecan Pie Bread Pudding is not just about creating a delicious dessert; it’s an experience filled with warmth, nostalgia, and a touch of Southern charm. The process is straightforward, allowing you to enjoy the journey of cooking as much as the final product. Each bite is a reminder of home, family gatherings, and the joy of sharing food with loved ones.

If you loved this recipe, you might also enjoy exploring other comforting desserts like our Classic Bread Pudding or Southern Banana Pudding. Don't forget to share this recipe with your friends and family; they’ll appreciate the sweet indulgence just as much as you do. Keep browsing our site for more delightful recipes that will inspire your next cooking adventure!