There’s something irresistible about the combination of buttery pecans and warm, custardy bread—especially when it’s smothered in a creamy caramel-like sauce. The first time I made this Pecan Pie Bread Pudding was during a holiday gathering when I couldn’t decide between pecan pie and bread pudding. So, I combined them. Let’s just say... it was a hit.
This dessert feels indulgent and homey at the same time. It’s got the texture of a classic bread pudding, the sweet nuttiness of pecan pie, and a luscious vanilla cream sauce poured over the top to tie it all together. It’s the kind of dessert you bring to the table still warm from the oven, with everyone asking for seconds before they’ve finished their first bite.
Why You’ll Love This Recipe
- Two Desserts in One: A delicious hybrid of pecan pie and bread pudding.
- Easy to Make: Simple ingredients, minimal prep—big payoff.
- Make-Ahead Friendly: Assemble ahead and bake when ready to serve.
- Comfort Food Heaven: Buttery, custardy, sweet, and nutty in every bite.
- Perfect for Holidays: Ideal for Thanksgiving, Christmas, or any special dinner.
- Customizable: Use different breads, add bourbon, or try it with chocolate chips!
Ingredients You’ll Need
For the Bread Pudding:
- 5 cups cubed day-old French bread or brioche – stale bread absorbs the custard better
- 1 ½ cups milk – whole milk preferred for richness
- ½ cup heavy cream – adds decadence
- 3 large eggs – binds the custard
- ½ cup brown sugar – brings warm molasses flavor
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups chopped pecans – the star of the show
For the Sauce:
- ½ cup unsalted butter
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Substitutions & Swaps:
- No heavy cream? Use all milk, though it’ll be slightly less rich.
- Add a splash of bourbon to the custard or sauce for a boozy twist.
- Swap pecans for walnuts or add chocolate chips for variation.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or nonstick spray.
2. Add Bread to Dish
Spread the cubed bread evenly in the prepared baking dish. Use slightly stale bread for best texture—it soaks up the custard without falling apart.
Tip: If your bread is too fresh, toast it in the oven for 5–10 minutes to dry it out.
3. Make the Custard
In a large bowl, whisk together the milk, cream, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
Tip: Whisk until the sugars are mostly dissolved and the eggs are fully incorporated.
4. Soak the Bread
Pour the custard mixture over the bread, pressing gently to make sure every piece is soaked. Sprinkle the chopped pecans evenly over the top.
Tip: Let it sit for a few minutes to absorb the liquid before baking.
5. Bake
Place the dish in the preheated oven and bake for 40–45 minutes, or until golden and the center is set. A knife inserted in the middle should come out clean.
6. Make the Sauce
While the pudding bakes, combine the butter, cream, and sugar in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture just begins to bubble. Remove from heat and stir in vanilla extract.
Tip: Don’t let it boil too long—you want a pourable sauce, not a thick caramel.
7. Serve
Let the bread pudding cool for 5–10 minutes, then slice and serve warm with the vanilla cream sauce poured generously over each portion. Top with extra pecans if desired.
Serving and Storage Tips
This bread pudding is best served warm, drizzled generously with the buttery vanilla cream sauce. For an extra indulgent treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream. The warm pudding and cold topping? Absolute heaven.
Storing Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheating: Warm individual servings in the microwave for 30–45 seconds, or reheat the whole dish covered in a 325°F oven for 10–15 minutes. Warm the sauce separately and drizzle just before serving.
Make-Ahead Tip: Assemble the bread pudding the night before and refrigerate. Bake fresh the next day!
Helpful Notes
- Use Day-Old Bread: It soaks up the custard without turning soggy. Brioche or challah are especially rich and delicious.
- Add Texture: For a crunchier topping, sprinkle a little raw sugar or extra chopped pecans before baking.
- Go Boozy: A splash of bourbon or dark rum in the custard or sauce adds depth and warmth.
- No Pecans? Try walnuts, almonds, or even a mix of your favorite nuts.
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can prep the bread pudding and keep it in the fridge overnight. Bake it fresh when you’re ready to serve. - What kind of bread works best?
French bread, brioche, challah, or any slightly stale bakery-style bread works beautifully. - Can I use just milk instead of cream?
You can, but it will be a little less rich. A mix of milk and cream gives the best texture and flavor. - How do I know when it’s done baking?
The center should be set and slightly puffed. A knife inserted should come out mostly clean. - Is the sauce necessary?
Technically no—but trust me, it takes the dish from great to unforgettable! - Can I freeze it?
Yes. Freeze individual slices or the whole dish (without the sauce). Thaw overnight and reheat before serving.
Final Thoughts
If cozy had a flavor, this Pecan Pie Bread Pudding would be it. With its custardy center, toasty pecans, and a velvety vanilla cream sauce, it’s a dessert that feels like a warm hug. Whether it’s for a holiday table or just a treat-yourself moment, it never fails to comfort and impress.
Have you tried this one? Let me know how you made it your own—maybe with a splash of bourbon or a swirl of chocolate? I’d love to hear your twist!
Pecan Pie Bread Pudding
Ingredients
For the Bread Pudding:
- 5 cups cubed day-old French bread or brioche – stale bread absorbs the custard better
- 1 ½ cups milk – whole milk preferred for richness
- ½ cup heavy cream – adds decadence
- 3 large eggs – binds the custard
- ½ cup brown sugar – brings warm molasses flavor
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups chopped pecans – the star of the show
For the Sauce:
- ½ cup unsalted butter
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
Add Bread to Dish
- Spread the cubed bread evenly in the prepared baking dish. Use slightly stale bread for best texture—it soaks up the custard without falling apart.
- Tip: If your bread is too fresh, toast it in the oven for 5–10 minutes to dry it out.
Make the Custard
- In a large bowl, whisk together the milk, cream, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
- Tip: Whisk until the sugars are mostly dissolved and the eggs are fully incorporated.
Soak the Bread
- Pour the custard mixture over the bread, pressing gently to make sure every piece is soaked. Sprinkle the chopped pecans evenly over the top.
- Tip: Let it sit for a few minutes to absorb the liquid before baking.
Bake
- Place the dish in the preheated oven and bake for 40–45 minutes, or until golden and the center is set. A knife inserted in the middle should come out clean.
Make the Sauce
- While the pudding bakes, combine the butter, cream, and sugar in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture just begins to bubble. Remove from heat and stir in vanilla extract.
- Tip: Don’t let it boil too long—you want a pourable sauce, not a thick caramel.
Serve
- Let the bread pudding cool for 5–10 minutes, then slice and serve warm with the vanilla cream sauce poured generously over each portion. Top with extra pecans if desired.
Notes
- Use Day-Old Bread: It soaks up the custard without turning soggy. Brioche or challah are especially rich and delicious.
- Add Texture: For a crunchier topping, sprinkle a little raw sugar or extra chopped pecans before baking.
- Go Boozy: A splash of bourbon or dark rum in the custard or sauce adds depth and warmth.
- No Pecans? Try walnuts, almonds, or even a mix of your favorite nuts.
