A decadent fusion of classic pecan pie and bread pudding, this Pecan Pie Bread Pudding dish combines warm custard, buttery pecans, and caramel-like flavor in every bite. It’s the ultimate comfort dessert perfect for holidays or whenever I crave something indulgent and satisfying.
Why You’ll Love This Recipe
Combines two classic desserts into one heavenly treat.
Easy to prepare with simple ingredients I likely already have.
Versatile—delicious on its own or enhanced with optional caramel sauce.
Perfect for sharing with family and friends during gatherings.
The rich, nutty topping adds texture and a bakery-style finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bread Pudding:
6 cups cubed day-old bread (French bread or brioche)
1 1/2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Pecan Pie Topping:
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/3 cup light corn syrup
2 cups chopped pecans
For the Optional Caramel Sauce:
1/2 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the cubed bread evenly in the prepared dish.
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg. Pour this custard mixture over the bread, pressing down slightly to ensure the bread absorbs the liquid. Let it sit for 10-15 minutes.
In a separate bowl, mix the melted butter, brown sugar, corn syrup, and chopped pecans to create the pecan pie topping. Spread this evenly over the soaked bread.
Bake for 40-45 minutes, or until the top is golden and the custard is set.
If making the caramel sauce: Heat sugar and water in a saucepan over medium heat, swirling gently until the sugar dissolves and turns amber. Carefully stir in the heavy cream and vanilla extract. Drizzle over the bread pudding before serving.
Servings and Timing
Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 420 kcal per serving
Variations
Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor.
Spice It Up: Add a pinch of ground cloves or allspice for more depth.
Gluten-Free Option: Use gluten-free bread instead of French bread or brioche.
Dairy-Free Option: Swap milk and cream for almond milk or coconut cream.
Topping Twist: Add chocolate chips or shredded coconut to the pecan topping.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual portions in the microwave for 30-60 seconds, or reheat in the oven at 325°F until heated through.
Freezing: Freeze bread pudding (without caramel sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.
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FAQs
How can I prevent the bread pudding from becoming soggy?
I make sure to use day-old bread and allow it to soak in the custard for the right amount of time before baking.
Can I make this dish ahead of time?
Yes! I prepare the bread pudding and topping separately, then assemble and bake just before serving for maximum freshness.
What bread works best for this recipe?
I prefer French bread or brioche for their soft texture and ability to soak up the custard without falling apart.
Is the caramel sauce necessary?
No, it’s optional. The bread pudding is delicious on its own, but the caramel sauce adds extra richness and flavor.
Can I use dark corn syrup instead of light?
Yes, dark corn syrup will give the topping a deeper, more robust flavor.
Conclusion
Pecan Pie Bread Pudding is the perfect dessert for any occasion. The combination of creamy custard, crunchy pecans, and optional caramel sauce creates a show-stopping dish that’s easy to make and irresistible to eat. Whether I’m hosting a dinner party or indulging in a sweet treat, this recipe is always a winner.
📖 Recipe:
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Pecan Pie Bread Pudding
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Discover the ultimate comfort dessert with this Pecan Pie Bread Pudding recipe—a heavenly blend of creamy custard, buttery pecans, and caramel-like flavors. Perfect for holidays or family gatherings, this easy-to-make treat is sure to impress and satisfy every sweet craving.
Ingredients
Bread Pudding:
6 cups cubed day-old bread (French bread or brioche)
1 1/2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pecan Pie Topping:
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/3 cup light corn syrup
2 cups chopped pecans
Optional Caramel Sauce:
1/2 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread cubed bread evenly in the dish.
- Whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour over the bread, pressing down slightly. Let sit for 10-15 minutes.
- Combine melted butter, brown sugar, corn syrup, and pecans. Spread over the soaked bread.
- Bake for 40-45 minutes until golden and set.
- (Optional) For caramel sauce: Heat sugar and water in a saucepan, swirling until amber. Add cream and vanilla carefully. Drizzle over baked pudding before serving.
Notes
Use day-old bread for the best texture.
The caramel sauce is optional but elevates the dish.
Substitute pecans with other nuts like walnuts or almonds.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 420 kcal
