Pecan Pie Bread Pudding

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There’s something undeniably comforting about bread pudding—it wraps you up in nostalgia, warmth, and the feeling of home. But take that classic dessert and merge it with the sticky-sweet charm of pecan pie? Now you’re talking magic. That’s exactly what inspired me to create this Pecan Pie Bread Pudding—a rich, custardy delight that combines buttery brioche with toasted pecans and a luscious caramel-like sauce.

I first made this on a chilly Sunday afternoon with a few leftover rolls and a bag of pecans from a holiday gift basket. What came out of the oven was golden and bubbling, the kind of dessert that calls everyone into the kitchen before you even have time to grab a spoon. Whether you’re prepping for a festive gathering or just craving something soul-satisfying, this dish delivers on every level.

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Why You’ll Love This Pecan Pie Bread Pudding

This recipe marries the deep, nutty richness of a classic pecan pie with the creamy, custard-soaked goodness of bread pudding. It’s perfect for holidays, dinner parties, or a cozy weekend treat. The best part? It’s incredibly easy to throw together with pantry staples and day-old bread. You’ll love how the top gets beautifully crisp while the inside remains soft and indulgent.

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What Kind of Bread Works Best for Pecan Pie Bread Pudding?

The bread is the foundation of any great bread pudding, and for this pecan pie twist, richness and texture are key. I’ve found that brioche or challah brings the perfect soft, buttery quality that absorbs the custard beautifully without falling apart. These types of bread have just the right balance of tenderness and density.

If you’re in a pinch, French bread or Italian loaf can also work well, especially if they’ve been sitting out for a day or two. The slightly drier texture helps the bread soak up the custard without turning mushy. Whatever you choose, aim for a loaf that’s firm enough to hold its shape but porous enough to soak in all that luscious pecan pie filling.

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Options for Substitutions

Flexibility is part of the charm with this dessert. You can easily adjust it to suit your pantry or dietary needs:

• Bread: Swap brioche for sourdough for a tangy edge, or use gluten-free bread for a gluten-free version.
• Pecans: No pecans? Try walnuts or almonds. They’ll give a slightly different flavor but still provide that delightful crunch.
• Dairy: Use half-and-half for a richer pudding, or go dairy-free with a combo of almond milk and coconut cream.
• Sweeteners: Instead of brown sugar, maple syrup or coconut sugar adds complexity and pairs beautifully with the nuts.
• Egg substitute: For a vegan version, use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and make sure your bread is egg-free too.

With a few smart tweaks, this comforting dessert can be tailored to just about any preference or pantry situation.

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Ingredients for This Pecan Pie Bread Pudding

Each ingredient in this dish plays a specific and delicious role. Here’s what brings this indulgent bread pudding to life:

• Brioche or Challah Bread
  These rich, eggy breads are ideal for soaking up the custard without disintegrating. They also add a slight sweetness and buttery texture that elevates the pudding.
• Pecans
  The star of the show—pecans add crunch, depth, and that signature nutty flavor you expect in a pecan pie.
• Eggs
  Essential for binding the custard mixture, eggs help create that creamy, cohesive texture throughout the pudding.
• Brown Sugar
  This gives a rich, molasses-like sweetness that complements the pecans and mimics the flavor of traditional pecan pie filling.
• Heavy Cream & Whole Milk
  The combination adds both richness and moisture. Heavy cream brings the indulgence, while whole milk helps keep the custard balanced and silky.
• Vanilla Extract
  A splash of vanilla deepens the flavor, bringing out the caramel notes in the sugar and the warmth of the pecans.
• Butter
  Melted and poured over the top before baking, butter helps brown the top and adds richness to every bite.
• Cinnamon & Nutmeg
  These spices give a warm, cozy flavor that ties the dessert together and enhances the pecan’s natural sweetness.
• Maple Syrup or Corn Syrup (optional for extra richness)
  A drizzle mixed into the custard or over the top after baking gives an added layer of sticky-sweet flavor reminiscent of classic pecan pie.

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Step 1: Prep the Bread

Start by cutting your day-old brioche or challah into cubes—about 1 to 1.5 inches in size. If your bread isn’t stale, toast the cubes in a 300°F (150°C) oven for 10–12 minutes to dry them out slightly. This helps them absorb the custard better without becoming soggy.

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Step 2: Make the Custard

In a large mixing bowl, whisk together eggs, brown sugar, vanilla extract, a pinch of cinnamon and nutmeg, then add whole milk and heavy cream. Keep whisking until everything is fully combined and smooth. This rich mixture is what turns your bread into something magical.

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Step 3: Combine Bread and Custard

Place the bread cubes into a large buttered baking dish. Pour the custard evenly over the top, gently pressing the bread down to ensure every piece gets soaked. Let it sit for about 20–30 minutes so the custard can fully absorb.

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Step 4: Add Pecans and Butter

Sprinkle a generous handful of chopped pecans over the top, followed by a few whole ones for presentation. Drizzle melted butter over everything—this will give your pudding a golden, crisp top and a deeply buttery flavor.

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Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the pudding for 45–50 minutes, or until the top is golden and the center is set but still slightly wobbly. A knife inserted should come out mostly clean.

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Step 6: Cool and Serve

Let the pudding cool for at least 10–15 minutes. It will firm up slightly as it cools. You can serve it warm as-is, with a scoop of vanilla ice cream, or drizzle it with a touch of maple syrup or caramel sauce for extra indulgence.

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How Long to Cook the Pecan Pie Bread Pudding

The sweet spot for baking this bread pudding is 45 to 50 minutes at 350°F (175°C). You’re aiming for a golden-brown top and a set center that still has a gentle jiggle. It’s important not to overbake, or the custard can become dry and lose that luscious texture.

To test doneness, insert a knife into the center—if it comes out mostly clean (a little moisture is okay), it’s ready. The pudding will continue to set slightly as it cools, so pulling it from the oven just shy of fully firm is ideal.

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Tips for Perfect Pecan Pie Bread Pudding

• Use Day-Old Bread: This helps the cubes absorb the custard without turning to mush. Fresh bread can become too soggy.
• Let It Soak: Give the bread at least 20–30 minutes to fully soak up the custard before baking. For even more flavor, refrigerate it overnight before baking.
• Toast Your Pecans: Lightly toasting the pecans before adding them enhances their flavor and adds extra crunch.
• Butter the Dish: Don’t skip greasing the baking dish—it prevents sticking and gives the edges a deliciously crisp finish.
• Balance the Sugar: You can adjust the sweetness based on your taste, especially if you plan to drizzle with syrup or serve with ice cream.
• Try a Water Bath (Optional): For an ultra-silky texture, place your baking dish inside a larger pan filled halfway with hot water. This helps the pudding cook more gently and evenly.
• Let It Rest: After baking, let it rest 10–15 minutes. This not only allows the pudding to finish setting but also makes it easier to serve.

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Watch Out for These Mistakes While Cooking

Even the most comforting desserts need a bit of care to come out just right. Here are a few common pitfalls to avoid when making pecan pie bread pudding:

• Using Fresh Bread: This is the biggest misstep. Fresh bread can lead to a soggy, gluey texture. Dry, slightly stale bread absorbs custard better and holds its shape.
• Skipping the Soak Time: Not letting the bread soak long enough in the custard results in dry, uneven pudding. Give it at least 20 minutes—or better yet, let it sit overnight in the fridge.
• Overmixing the Custard: You want a smooth blend, but aggressive whisking can make it frothy, which changes the pudding’s texture.
• Overbaking: Baking too long will dry out your pudding. Pull it out when it still has a slight wobble in the center—it will firm up as it cools.
• Not Toasting the Pecans: This small step adds a huge depth of flavor and texture. Toasted nuts are richer and crunchier.
• Uneven Bread Cubes: If the cubes are too small or inconsistent in size, some pieces may dissolve while others don’t cook through evenly.
• Crowding the Baking Dish: Use a dish large enough to allow the custard to distribute well among the bread cubes, ensuring every bite is creamy.
• Forgetting to Butter the Dish: This leads to sticking and makes cleanup a pain. A well-buttered dish ensures a golden, crisp edge.

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What to Serve With Pecan Pie Bread Pudding?

While this dessert is a showstopper on its own, pairing it with the right accompaniments can make it unforgettable.

1. Vanilla Ice Cream

A classic. The cold creaminess complements the warm, nutty pudding perfectly.

2. Whipped Cream

A light dollop adds airy contrast to the richness of the dish.

3. Maple Syrup Drizzle

A splash of warm syrup intensifies the pecan pie flavor and adds a glossy finish.

4. Bourbon Caramel Sauce

For a grown-up twist, drizzle with a homemade bourbon caramel—warm, boozy, and buttery.

5. Toasted Pecans on Top

A handful of extra pecans adds texture and enhances presentation.

6. Fresh Berries

Tart berries like raspberries or blackberries can balance out the sweetness with a fresh pop.

7. Espresso or Strong Coffee

The bitterness of coffee pairs beautifully with the sweet and nutty flavor profile.

8. Cinnamon-Spiced Whipped Butter

A fun alternative to cream or syrup, especially if serving this for brunch.

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Storage Instructions

Pecan Pie Bread Pudding stores incredibly well, making it perfect for prepping ahead or savoring leftovers. Here’s how to keep it tasting fresh:

• Refrigerator: After cooling completely, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Freezer: For longer storage, portion the pudding into freezer-safe containers or wrap individual squares in foil and place in a freezer bag. It keeps well frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: To reheat, warm in a 325°F (160°C) oven for about 15–20 minutes or microwave individual servings for 30–60 seconds. Add a splash of milk or cream before reheating to keep it moist.

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Estimated Nutrition

Please note these are general estimates and can vary based on exact ingredients and portion sizes. For one serving (based on 10 servings total):

• Calories: ~420 kcal
• Fat: 26g
• Saturated Fat: 11g
• Cholesterol: 120mg
• Carbohydrates: 38g
• Sugar: 24g
• Protein: 7g
• Fiber: 2g
• Sodium: 180mg

This is a rich, indulgent dessert, so a little goes a long way! You can reduce calories slightly by using low-fat milk and cutting back on sugar if desired.

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Frequently Asked Questions

1. Can I make this bread pudding in advance?

Absolutely! You can assemble the dish the night before, cover it, and refrigerate. Bake it fresh the next day for best results. You can also fully bake it ahead of time and reheat before serving.

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2. What if I don’t have heavy cream?

You can use all whole milk, or substitute with a mix of milk and half-and-half. The pudding will be slightly less rich, but still delicious.

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3. Can I make this gluten-free?

Yes, simply use your favorite gluten-free bread. Make sure it’s sturdy enough to absorb the custard without disintegrating.

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4. Do I need to toast the pecans?

It’s not strictly necessary, but it enhances their flavor and gives them extra crunch. Just toast them in a dry skillet for a few minutes until fragrant.

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5. How do I know when the bread pudding is done?

The top should be golden, and the center should have a slight jiggle. A knife inserted in the middle should come out mostly clean—moist but not wet.

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6. Can I add chocolate or other mix-ins?

Definitely! Chocolate chips, dried cranberries, or even a swirl of caramel sauce can take this to another level. Just don’t overload it or it might affect the custard ratio.

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7. Is this suitable for brunch?

Yes! It’s a showstopper for brunch tables, especially during the holidays. You can even tone down the sugar a bit and serve it with fruit or yogurt.

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8. What’s the best way to reheat leftovers?

The oven gives the best texture—cover with foil and reheat at 325°F for 15–20 minutes. If you’re in a hurry, microwave individual slices for about 30–60 seconds.

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Conclusion

Pecan Pie Bread Pudding is what happens when two timeless desserts meet in a buttery, cozy, crave-worthy bake. It’s rich, golden, nutty, and soaked with flavor in every bite. Whether you’re serving it warm out of the oven with a scoop of vanilla ice cream or sneaking a cold slice from the fridge the next morning (guilty!), this dish has a way of winning hearts.

It’s indulgent yet simple, comforting yet elegant—the perfect addition to your dessert rotation. Whether it’s a holiday treat, a special Sunday bake, or a “just because” sweet, this pudding never disappoints.

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