If you’re searching for a warm, nostalgic dessert with a delightful twist, this Pecan Pie Bread Pudding Recipe is your new best friend. It combines the cozy, custardy comfort of traditional bread pudding with the rich, nutty sweetness of classic pecan pie, creating a treat that’s perfect for sharing with family or surprising your guests. The marriage of tender bread soaked in a spiced custard with a buttery pecan topping culminates in a luscious bite every single time. Whether it’s a festive occasion or a cozy weekend indulgence, this recipe brings all the flavors of the season right to your table.
Ingredients You’ll Need
Every ingredient in this Pecan Pie Bread Pudding Recipe plays an important role to create that perfect balance of texture, sweetness, and warmth. From the crusty bread providing structure to the spices boosting complexity, each item is simple but essential.
- 6 cups cubed day-old bread (French bread or brioche): Stale bread works best as it soaks up the custard without turning mushy.
- 1 1/2 cups whole milk: Adds creaminess and moisture to the custard base.
- 1 cup heavy cream: Enriches the custard, making it lush and velvety.
- 3 large eggs: These bind the custard and give the pudding its structure.
- 3/4 cup granulated sugar: Sweetens the custard just right without overpowering.
- 1 tsp vanilla extract: Adds deep flavor complexity to the custard mixture.
- 1 tsp ground cinnamon: Warms up the whole dessert with a hint of spice.
- 1/4 tsp ground nutmeg: Provides a subtle, aromatic note that pairs beautifully with pecans.
- 1/2 cup unsalted butter, melted: Used in the pecan topping to give it that signature richness.
- 1/2 cup packed brown sugar: Deep molasses flavor enhances the sweetness of the topping.
- 1/3 cup light corn syrup: Helps the topping set glazy and sticky, just like classic pecan pie.
- 2 cups chopped pecans: The star ingredient—adding crunch and that irresistible nutty flavor.
- 1/2 cup granulated sugar (for caramel sauce): Used if you want to drizzle homemade caramel over the finished pudding for extra decadence.
- 1/4 cup water (for caramel sauce): Combines with sugar to create the base of the rich caramel drizzle.
- 1/4 cup heavy cream (for caramel sauce): Added to the caramel for smoothness and richness.
- 1 tsp vanilla extract (for caramel sauce): Finishes the caramel with a sweet aromatic touch.
How to Make Pecan Pie Bread Pudding Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This step ensures your pudding will cook evenly and won’t stick, making clean-up easier and preserving the beautiful presentation of your dish.
Step 2: Layer the Bread
Spread the cubed day-old bread evenly across your prepared baking dish. Using day-old French bread or brioche is key because it will soak up that custard perfectly without becoming too soggy, creating a lovely texture that’s both soft and slightly chewy.
Step 3: Whisk and Pour the Custard
In a mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until smooth. Pour this indulgent custard evenly over the bread, gently pressing the cubes down so they absorb all those rich flavors. Set it aside to soak for 10 to 15 minutes to allow the bread to become gloriously saturated.
Step 4: Mix and Spread the Pecan Topping
While the bread is soaking, combine melted butter, brown sugar, light corn syrup, and chopped pecans in a bowl. Spread this luscious pecan mixture evenly over the soaked bread. This sticky, sweet pecan layer is what gives this bread pudding its signature pecan pie vibe, adding crunch and intense flavor.
Step 5: Bake Until Golden
Slide your dish into the oven and bake for 40 to 45 minutes. Keep an eye out for a beautifully golden top and a set custard underneath—that perfect balance between a creamy middle and a crispy, caramelized surface is a sign your pudding is ready to shine.
Step 6: (Optional) Prepare the Homemade Caramel Sauce
If you want to elevate your Pecan Pie Bread Pudding Recipe even further, whisk together sugar and water in a saucepan over medium heat, swirling gently until it turns a deep amber color. Remove from heat and carefully stir in heavy cream and vanilla extract—it will bubble up so watch out! Drizzle this warm caramel sauce over your baked pudding for an extra touch of indulgence.
How to Serve Pecan Pie Bread Pudding Recipe
Garnishes
Present your Pecan Pie Bread Pudding Recipe with a dusting of powdered sugar or a few whole pecan halves for a rustic, inviting look. You can also add a dollop of freshly whipped cream or a scoop of vanilla ice cream to contrast the warm pudding with cold creaminess.
Side Dishes
This dessert pairs beautifully with a simple cup of black coffee or hot spiced tea to balance the sweetness. For a festive meal, serve alongside fresh fruit or a light salad to refresh the palate after a hearty treat.
Creative Ways to Present
Consider serving individual portions in ramekins topped with pecan halves and a drizzle of caramel sauce for an elegant touch. You can also turn this into mini parfait layers with whipped cream and crumbled pecans in clear glasses—perfect for impressing guests at holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Pecan Pie Bread Pudding Recipe tightly with plastic wrap or place in an airtight container and refrigerate. It will keep well for up to 3 days without losing any of its rich flavors and moist texture.
Freezing
If you want to save it for another time, freeze the fully cooled bread pudding in a freezer-safe container for up to 2 months. Just thaw it overnight in the fridge before reheating, and it will be nearly as delicious as fresh.
Reheating
Reheat leftovers gently in a microwave or warm them in a 325°F oven covered with foil to prevent drying out. Heating until just warm allows the pudding to maintain its custardy texture and keeps that pecan topping nice and crispy.
FAQs
Can I use gluten-free bread for this recipe?
Absolutely! Just make sure the gluten-free bread is sturdy enough to hold the custard without falling apart, and ideally use day-old bread to ensure the best texture.
Is it necessary to use day-old bread?
Yes, day-old bread soaks up the custard better without turning into mush, giving the pudding a wonderful texture that’s firm yet tender.
Can I prepare this pudding a day in advance?
Definitely! You can assemble the bread pudding and refrigerate it overnight before baking the next day to save time while letting the flavors deepen even further.
What can I substitute for light corn syrup in the topping?
If you don’t have corn syrup, you can use honey or maple syrup as natural alternatives, though this will slightly alter the flavor and texture.
Is the caramel sauce necessary?
The caramel sauce is optional but highly recommended for adding an extra layer of decadence and moisture; it makes the pudding feel truly special.
Final Thoughts
This Pecan Pie Bread Pudding Recipe is one of those desserts that feels like a big warm hug on a plate. It’s effortless to make but complex in flavor, perfect for anytime you want to bring a little magic to your table. I hope you enjoy making it as much as I do and find it becomes a beloved classic in your home, just like it is in mine.
Print
Pecan Pie Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Pecan Pie Bread Pudding is a decadent dessert combining the comforting textures of bread pudding with the rich flavors of pecan pie. Day-old French bread or brioche is soaked in a spiced custard, topped with a buttery pecan mixture, and baked to golden perfection. An optional homemade caramel sauce elevates this classic Southern-inspired treat, making it perfect for holiday gatherings or cozy weekends.
Ingredients
Bread Pudding Base
- 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 Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup light corn syrup
- 2 cups chopped pecans
Caramel Sauce (Optional)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Arrange Bread: Evenly spread the cubed day-old bread across the bottom of the prepared baking dish, ensuring a uniform layer for soaking.
- Make Custard and Soak Bread: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined. Pour this mixture over the bread cubes, pressing down gently so the bread absorbs the custard. Let it sit for 10 to 15 minutes.
- Prepare Pecan Topping: In a separate bowl, combine melted unsalted butter, packed brown sugar, light corn syrup, and chopped pecans. Spread this mixture evenly over the soaked bread to create a rich topping.
- Bake the Pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes. Bake until the pudding is golden brown on top and set in the center. A toothpick inserted into the center should come out clean.
- Make Caramel Sauce (Optional): While the pudding bakes, prepare the caramel sauce by heating granulated sugar and water in a saucepan over medium heat. Swirl the pan gently until the sugar turns an amber color without stirring. Remove from heat and carefully whisk in the heavy cream and vanilla extract. Drizzle the warm caramel sauce over the baked pudding before serving for added indulgence.
Notes
- Day-old bread works best as it soaks the custard without becoming too mushy.
- For a nuttier flavor, toast the pecans lightly before mixing.
- The caramel sauce can be made ahead and reheated gently before serving.
- Use a mix of French bread and brioche for extra richness and texture variation.
- Allow the bread pudding to cool slightly before serving to let it set perfectly.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
