This Pecan Pie Bread Pudding combines two classic desserts in one pan — soft, buttery bread soaked in spiced custard and topped with a gooey pecan pie topping. It’s easy, comforting, and totally irresistible!
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories per Serving: ~480 kcal
🛒 Ingredients
For the Bread Pudding:
🍞 6 cups cubed day-old brioche or French bread
🥚 4 large eggs
🥛 2 cups whole milk
🍶 1/2 cup heavy cream
🍬 3/4 cup brown sugar
🥄 1 tsp vanilla extract
🧂 1/2 tsp cinnamon
🧂 Pinch of salt
For the Pecan Topping:
🧈 1/2 cup (1 stick) unsalted butter
🍯 1/2 cup corn syrup or maple syrup
🍬 1 cup brown sugar
🌰 1 1/2 cups pecan halves or chopped
🥄 1 tsp vanilla extract
🧂 Pinch of salt
👩🍳 Instructions
1️⃣ Prep the Bread:
Grease a 9×13″ baking dish. Add the cubed bread in an even layer.
2️⃣ Make the Custard:
In a large bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt. Pour over the bread and press down slightly to soak. Let sit 10 minutes.
3️⃣ Preheat Oven:
Preheat to 350°F (175°C).
4️⃣ Make the Topping:
In a saucepan over medium heat, melt butter. Stir in corn syrup, brown sugar, pecans, vanilla, and salt. Simmer for 2–3 minutes until smooth and slightly thickened.
5️⃣ Assemble & Bake:
Pour pecan topping evenly over the soaked bread. Bake for 45–50 minutes, or until golden, set in the middle, and bubbling around the edges.
6️⃣ Cool Slightly & Serve:
Let cool for 10 minutes. Serve warm with a drizzle of caramel or a scoop of vanilla ice cream!
🍯 Why You’ll Love This Recipe
- 🥧 All the flavor of pecan pie without the fuss of crust
- 🍞 Custardy bread soaked in cinnamon-vanilla cream
- 🌰 Buttery pecan topping with gooey, crackly sweetness
- 🍨 Perfect with whipped cream or ice cream on top
💡 Helpful Tips
- Best with slightly stale bread so it soaks up the custard better.
- Want extra richness? Use half-and-half instead of milk.
- Make ahead and reheat gently for even more flavor the next day.
- Store leftovers covered in the fridge up to 4 days.
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