This Pecan Pie Bread Pudding transforms ordinary bread into an extraordinary dessert that combines the best elements of two classic Southern treats. The bottom layer features perfectly custard-soaked bread that’s rich and tender, while the top boasts a pecan pie-inspired topping that creates a sweet, crunchy crust. This dessert is perfect for holidays, special occasions, or any time you want to impress your guests with a unique and delicious creation that feels both familiar and innovative.
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Why You’ll Love This Pecan Pie Bread Pudding
Imagine the rich, gooey goodness of a classic Pecan Pie Bread Pudding merged with the comforting warmth of traditional bread pudding – that’s exactly what this extraordinary dessert delivers. This fusion creation brilliantly combines two beloved Southern desserts into one show-stopping treat that will have your guests begging for the recipe. It’s the perfect solution for those times when you can’t decide between pecan pie and bread pudding, offering the best of both worlds in each heavenly bite.
PECAN PIE BREAD PUDDING: Where Southern Comfort Meets Decadent Dessert
What makes this dessert truly special is its ability to transform simple ingredients into something magnificent. Day-old bread, which might otherwise go to waste, becomes the foundation for a dessert that rivals the finest restaurant offerings. The bread soaks up a rich custard mixture, while the pecan pie topping creates a caramelized, crunchy surface that provides a delightful textural contrast to the soft, custard-soaked bread beneath.
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This recipe is particularly perfect for holiday gatherings or special occasions, though it’s simple enough to make any day feel like a celebration. The aroma that fills your home while it bakes is worth making it alone – warm notes of vanilla, butter, and toasting pecans create an irresistible atmosphere that draws everyone to the kitchen. It’s also incredibly forgiving, making it an excellent choice for both novice and experienced bakers.
Beyond its delicious Pecan Pie Bread Pudding taste and impressive presentation, this dessert holds a special place in modern Southern cuisine. It represents the kind of innovative thinking that keeps traditional recipes relevant while creating new classics. The combination of familiar flavors in an unexpected format makes it both comforting and exciting – a rare achievement in the world of desserts.
Storage Options
- Refrigerator: Store covered for up to 4 days
- Freezer: Can be frozen for up to 2 months (wrap well in plastic wrap and foil)
- Room Temperature: Safe for up to 2 hours only
Pecan Pie Bread Pudding
Equipment
- 9×13 inch baking dish
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Small saucepan
- Aluminum foil
- Knife and cutting board
Ingredients
- For the Bread Pudding Base:
- 1 large loaf French bread day-old, cut into 1-inch cubes (about 10-12 cups)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- For the Pecan Pie Topping:
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 1 cup light corn syrup
- 2 large eggs
- 2 cups pecans roughly chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- For the Bread Pudding Base:
- Preheat oven to 350°F (175°C)
- Grease a 9×13 inch baking dish
- Spread bread cubes evenly in the prepared dish
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt
- Pour mixture evenly over bread cubes
- Press bread down gently to ensure all pieces are coated
- Let stand for 15 minutes to absorb liquid
- For the Pecan Pie Topping:
- In a saucepan over medium heat, melt butter
- Add brown sugar and corn syrup, stirring until sugar dissolves
- Remove from heat and let cool for 5 minutes
- Whisk in eggs, vanilla, and salt until well combined
- Stir in chopped pecans
- Pour topping evenly over soaked bread mixture
- Baking:
- Cover with foil and bake for 30 minutes
- Remove foil and bake for additional 25-30 minutes until top is golden brown and center is set
- Let cool for 20 minutes before serving
Notes
Bread cubes should be somewhat dried out before using
Don’t skip the soaking time – it’s crucial for texture
The center should be set but still slightly jiggly when done
Can be served warm or at room temperature
Delicious with vanilla ice cream or whipped cream
For extra richness, drizzle with caramel sauce before serving
To reheat, cover with foil and warm in a 300°F oven for 15-20 minutes
Toast pecans before adding for enhanced flavor
Can substitute brioche or challah for French bread
