This pecan pie bread pudding combines the rich flavors of a classic pecan pie with the comforting texture of bread pudding. With a sweet custard base and crunchy pecan topping, it’s a decadent dessert perfect for holidays or special occasions.
Ingredients:
For the Bread Pudding:
1 loaf (about 10 cups) day-old bread (French or challah), cubed
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
For the Pecan Pie Topping:
1 cup chopped pecans
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1/4 cup light corn syrup
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the cubed bread evenly in the prepared baking dish.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon. Pour the mixture evenly over the bread, pressing gently
to ensure all pieces are soaked. Let sit for 10 minutes.
In a medium bowl, combine the pecans, brown sugar, melted butter, corn syrup, and vanilla extract. Mix until well coated.
Spoon the pecan mixture evenly over the soaked bread.
Bake for 45-50 minutes, or until the custard is set and the top is golden and bubbling.
Let the bread pudding cool for 5-10 minutes before serving. Serve warm, optionally with whipped cream or a drizzle of caramel sauce.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 380 kcal per serving | Servings: 8 servings
Pecan Pie Bread Pudding
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This indulgent pecan pie bread pudding recipe blends the classic flavors of pecan pie with the comforting softness of bread pudding. With a luscious custard base and crunchy pecan topping, this dessert is a crowd-pleaser for holidays, potlucks, or any special occasion.
Ingredients
For the Bread Pudding:
- 1 loaf (about 10 cups) day-old bread (French or challah), cubed
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For the Pecan Pie Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the cubed bread evenly in the prepared dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon. Pour evenly over the bread, pressing gently to soak all pieces. Let sit for 10 minutes.
- In a medium bowl, mix the pecans, brown sugar, melted butter, corn syrup, and vanilla extract until well combined.
- Spoon the pecan mixture over the soaked bread.
- Bake for 45-50 minutes, until the custard is set and the top is golden and bubbling.
- Cool for 5-10 minutes before serving. Serve warm with whipped cream or caramel sauce if desired.
Notes
- Day-old bread works best as it absorbs the custard without becoming overly soggy.
- You can substitute light corn syrup with maple syrup for a richer flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American