Pecan Pie Bread Pudding
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.
Prep Time: 25 minutes
Cook Time: 1 hour
Rest Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12 portions
Difficulty Level: Medium
Equipment
- 9x13 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 9x13 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
Use day-old bread for best results; fresh bread can make the pudding too mushy
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
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