Pecan Pie Bread Pudding Recipe

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If you love pecan pie and bread pudding, then get ready for a dessert that combines the best of both worlds! Pecan Pie Bread Pudding is a rich, comforting treat perfect for family gatherings, holiday feasts, or just when you want to indulge.

This dessert brings together the ooey-gooey filling of pecan pie with the soft, custardy texture of bread pudding, all baked to golden perfection. And the best part? It’s surprisingly easy to make!

Tips for Making the Perfect Pecan Pie Bread Pudding

• Use Stale Bread: For the best texture, use day-old or slightly stale bread. This allows the bread to soak up the custard mixture without becoming mushy. Brioche or challah work wonderfully for this recipe.
• Toast Your Pecans: Lightly toasting the pecans before adding them to the pudding enhances their flavor and adds a delightful crunch.
• Don’t Overbake: Bread pudding should be moist, not dry. Keep an eye on it while baking and remove it from the oven as soon as the center is set but still jiggles slightly.
• Add a Sauce: A drizzle of caramel sauce or a scoop of vanilla ice cream on top takes this dessert to the next level.

Recipe: Pecan Pie Bread Pudding

Ingredients:

• 8 cups of cubed bread (brioche or challah work best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt
• 1 1/2 cups pecans, toasted and chopped
• 1/2 cup melted butter
• 1/2 cup light corn syrup or maple syrup (for a twist)
• 1 tsp vanilla extract (for pecan topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, and salt until well combined.
3. Soak the bread: Add the cubed bread to the bowl and gently stir to coat each piece in the custard mixture. Let it sit for about 10 minutes to allow the bread to soak up the liquid.
4. Make the pecan topping: In a separate bowl, stir together the melted butter, corn syrup, additional vanilla, and toasted pecans. Set aside.
5. Assemble the pudding: Pour the bread mixture into the prepared baking dish and spread it out evenly. Spoon the pecan topping over the top.
6. Bake for 40-50 minutes, or until the center is set but still a little jiggly. The top should be golden brown.
7. Cool slightly before serving. Optionally, drizzle with caramel sauce or top with ice cream.

Common Questions About Pecan Pie Bread Pudding

Q: Can I use other types of bread for this recipe? A: Yes! While brioche and challah are ideal because of their soft and rich texture, you can use French bread, croissants, or even leftover dinner rolls. Just be sure the bread is slightly stale for the best results.

Q: Can I make this dessert in advance? A: Absolutely. You can prepare the bread pudding a day ahead and refrigerate it. When you’re ready to serve, simply warm it up in the oven at 300°F (150°C) for about 15-20 minutes.

Q: Can I substitute the corn syrup? A: Yes, you can use maple syrup or honey if you prefer a more natural sweetener. Maple syrup adds a subtle flavor twist that complements the pecans beautifully.

Q: What can I serve with Pecan Pie Bread Pudding? A: Vanilla ice cream, whipped cream, or a simple caramel sauce are classic choices. For a little extra indulgence, try a bourbon-infused caramel sauce!

Q: Can I freeze leftovers? A: Yes! You can freeze individual portions of the bread pudding by wrapping them tightly in plastic wrap and storing them in a freezer-safe container. Reheat in the oven for best results.

Wrapping It Up

This Pecan Pie Bread Pudding is sure to become a family favorite. It’s rich, decadent, and full of that irresistible pecan pie flavor. Whether you’re serving it for a special occasion or just treating yourself, this dessert is always a hit. Don’t forget to experiment with different toppings to find your perfect combo!

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