Description

Get ready to fall in love with every warm, buttery bite of this Pecan Pie Bread Pudding—a fusion of two irresistible classics. Perfect for holidays, cozy weekends, or a special brunch, this dish combines the gooey richness of pecan pie with the soft, custard-soaked comfort of bread pudding. Made with thick cubes of brioche, toasted pecans, and a vanilla-spiced custard, it’s a simple yet indulgent treat that brings comfort to every table. Whether you’re searching for easy dessert ideas, holiday baking inspiration, or a quick breakfast for a crowd, this recipe delivers pure satisfaction with every bite. Drizzle with caramel, serve with ice cream, or enjoy solo—it’s your new favorite way to bake bread pudding!

Ingredients

6 cups brioche or challah bread, cubed
1 cup chopped pecans (plus extra for garnish)
4 large eggs
1 cup brown sugar
1 1/2 cups whole milk
1 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup melted butter
Optional: 1/4 cup maple syrup or corn syrup

Instructions

Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
Cube bread and toast lightly in the oven for 10 minutes if not already stale.
In a large bowl, whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, milk, and cream until smooth.
Add the bread cubes to the baking dish. Pour custard over the top, pressing gently to ensure all pieces are soaked. Let sit for 20–30 minutes.
Sprinkle chopped pecans over the top and drizzle with melted butter.
Bake for 45–50 minutes until the top is golden and the center is set with a slight jiggle.
Let cool for 10–15 minutes before serving.
Optional: Drizzle with maple syrup or caramel sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes