Easy Pecan Pie Bread Pudding Recipe : Rich & Decadent Dessert

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If you’re looking for a show-stopping dessert that combines the best of two worlds, this Pecan Pie Bread Pudding is your answer. Imagine the comforting texture of classic bread pudding infused with the rich, nutty sweetness of pecan pie. This recipe transforms simple day-old French bread into an irresistible dessert that will have everyone asking for seconds.​

Bread pudding has been a beloved comfort food for generations, and when you add the signature flavors of pecan pie brown sugar, butter, and crunchy pecans you create something truly magical. This dessert is perfect for Thanksgiving, Christmas, or any special occasion when you want to serve something memorable without spending hours in the kitchen.​

What makes this recipe especially appealing is its versatility and simplicity. You don’t need fancy equipment or hard-to-find ingredients. With a good mixing bowl, a reliable oven, and basic kitchen utensils, you can create a dessert worthy of any bakery.

Table of Contents

Why You’ll Love This Pecan Pie Bread Pudding

This dessert checks all the boxes for the perfect comfort food. First, it’s incredibly easy to make no complicated techniques or professional baking skills required. Second, it uses simple, pantry-friendly ingredients that you likely already have on hand. Third, it serves a crowd, making it ideal for family gatherings and potlucks.​

The texture is absolutely divine. The bottom layer stays moist and custard-like, while the top develops a gorgeous caramelized crust thanks to the brown sugar pecan topping. Each bite offers a perfect balance of soft, creamy bread and crunchy, buttery pecans. The flavor profile hits all the right notes sweet but not overly so, rich without being heavy, and wonderfully aromatic with vanilla and brown sugar.​

Another reason to love this recipe is its make-ahead potential. You can prepare the components in advance and assemble them just before baking. This makes it perfect for busy holidays when oven space and time are at a premium. Plus, it actually tastes even better the next day when the flavors have had time to meld together.​

Essential Ingredients for Perfect Bread Pudding

Main Ingredients Table

Ingredient	Quantity	Purpose
Day-old French bread	16-ounce loaf	Base structure, absorbs custard
Whole milk	2½ cups	Creates creamy custard
Half & half	1 cup	Adds richness to custard
Large eggs	4	Binds ingredients, provides structure
Granulated sugar	1 cup	Sweetens custard base
Pure vanilla extract	1 Tablespoon	Enhances flavor profile
Salt	⅛ teaspoon	Balances sweetness
Butter	½ cup (softened)	Creates rich topping
Brown sugar	1½ cups	Provides caramel-like sweetness
Pecans	1 cup (chopped)	Signature nutty flavor and crunch

The quality of your ingredients directly impacts the final result. Using day-old French bread is crucial because fresh bread will become too mushy. The bread needs to be slightly stale to properly absorb the custard without falling apart. If you only have fresh bread, you can cube it and leave it out overnight or toast it lightly in your oven for 10 minutes.​

For the dairy components, whole milk and half & half create the perfect custard consistency. You can substitute with heavy cream for an even richer result, or use all whole milk if you prefer a lighter version. The eggs should be at room temperature for better incorporation. Use a good quality electric mixer or whisk them thoroughly by hand to ensure a smooth custard.​

The pecan topping is what sets this apart from ordinary bread pudding. When you combine softened butter, brown sugar, and chopped pecans, you create a crumbly mixture that caramelizes beautifully during baking. Make sure to use a sturdy cutting board and sharp chef’s knife to chop your pecans evenly for consistent texture.​

Step-by-Step Instructions

Preparation Phase

Start by preheating your oven to 350 degrees F. This ensures even baking from the moment your pudding goes in. While the oven heats, cube your day-old French bread into roughly 1-inch pieces using a serrated chef’s knife on a reliable cutting board. Place the cubed bread in a large mixing bowl and set aside.​

Grease an 8×8-inch baking pan generously. This recipe makes a thick, dense bread pudding, so the pan will be completely full this is normal and expected. Place your prepared pan on a rimmed baking sheet with at least a 1-inch edge. This catches any custard that might bubble over during baking, saving you from a messy oven cleanup.​

Making the Custard

In a separate mixing bowl, crack your eggs and beat them lightly with a whisk or electric mixer on low speed. Add the whole milk, half & half, granulated sugar, salt, and vanilla extract. Whisk everything together until well combined and the sugar has dissolved. The mixture should be smooth and uniform in color.​

Pour this custard mixture over your cubed bread in the large bowl. Use a large spoon or kitchen utensil to gently press down on the bread, ensuring every piece gets coated. Let this mixture sit for 5 to 10 minutes. This soaking time is crucial it allows the bread to absorb the custard, creating that signature custardy texture that makes bread pudding so irresistible.​

Creating the Pecan Topping

While the bread soaks, prepare your pecan topping. In a small mixing bowl, combine the softened butter, brown sugar, and chopped pecans. Use a fork to mix everything together until it resembles wet sand. The butter should be soft enough to incorporate easily but not melted. If your butter is too hard, microwave it for 10-15 seconds or leave it at room temperature until pliable.​

This crumbly pecan mixture is what transforms ordinary bread pudding into something extraordinary. The brown sugar caramelizes during baking, creating a sweet, crunchy topping that contrasts beautifully with the soft bread underneath. Make sure your pecans are evenly chopped using a sharp chef’s knife so they distribute uniformly throughout the topping.​

Assembly and Baking

Now comes the fun part layering your bread pudding. Pour half of the soaked bread mixture into your greased 8×8-inch pan, spreading it evenly with a kitchen utensil. Sprinkle half of the pecan mixture over this first layer, distributing it as evenly as possible across the surface.​

Spoon the remaining bread mixture on top of the pecan layer, then finish with the rest of the pecan topping. Gently press down on the entire assembly with your hands or a spatula to compact everything slightly. Don’t worry if the pan looks overly full it should be. Place the pan on your prepared baking sheet and carefully transfer to your preheated oven.​

Bake at 350 degrees F for 45 to 55 minutes. The exact time depends on your oven and how jiggly you like the center. The bread pudding is done when the edges are set and golden brown, and the center has just a slight jiggle when you shake the pan. It will continue to set as it cools, so don’t overbake it or you’ll end up with a dry texture.​

Cooling and Serving

This is perhaps the hardest part of the recipe waiting. Allow your Pecan Pie Bread Pudding to cool for 20 to 30 minutes before serving. This cooling time lets the custard set properly so your slices hold together instead of falling apart. If you cut into it too soon, you’ll have a delicious mess rather than neat, presentable portions.​

This recipe yields 16 generous servings when cut into equal squares, but you can certainly cut larger pieces if you’re serving a smaller group. Use a sharp chef’s knife wiped clean between cuts for the neatest presentation. Serve warm or at room temperature both are delicious. Many people love this dessert with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.​

Pro Tips for Success

Temperature matters more than you might think. Room temperature eggs incorporate better into the custard, creating a smoother mixture. If your eggs are cold from the refrigerator, place them in a bowl of warm water for 5 minutes before using. Similarly, softened butter is essential for the pecan topping cold butter won’t mix properly with the brown sugar.​

Don’t skip the soaking time for the bread. Those 5 to 10 minutes allow the custard to penetrate the bread cubes thoroughly. If you’re short on time, you can soak it for longer even up to 30 minutes which will result in an even creamier texture. Some bakers prefer to prepare the bread and custard mixture the night before and refrigerate it, allowing for maximum absorption.​

Use accurate measuring cups and spoons for best results. Baking is a science, and too much or too little of key ingredients can affect the final texture. A kitchen scale is even better for precision if you have one. Measure your flour if you’re adapting the recipe, and always level off dry ingredients with a straight edge.​

The pan size matters significantly. This recipe is specifically designed for an 8×8-inch pan, which creates a thick, substantial bread pudding. If you use a larger pan, the pudding will be thinner and may cook faster, potentially drying out. If you want to double the recipe for a crowd, use a 9×13-inch pan and adjust the baking time accordingly.​

Storage and Make-Ahead Tips

Pecan Pie Bread Pudding stores beautifully, making it perfect for make-ahead entertaining. Once completely cooled, cover the pan tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. The flavors actually deepen and improve after a day or two, as the spices and vanilla have more time to infuse throughout.​

To reheat individual portions, microwave for 30-45 seconds until warm. For larger portions or the entire pan, cover with foil and reheat in a 325-degree oven for 15-20 minutes. This gentle reheating prevents drying out while warming everything through. You can also enjoy it cold straight from the refrigerator many people find this just as delicious.​

For longer storage, this bread pudding freezes exceptionally well. Cut it into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes it incredibly convenient to have homemade dessert ready whenever you need it.​

Variations and Substitutions

While this classic recipe is perfect as written, there are several ways to customize it to your preferences. For a bourbon-spiked version, add 2-3 tablespoons of bourbon to the custard mixture for an adult-friendly twist. The alcohol cooks off during baking, leaving behind a sophisticated flavor that complements the pecans beautifully.​

If pecans aren’t your favorite, try walnuts, hazelnuts, or a combination of nuts. Each brings a different flavor profile but works equally well with the brown sugar topping. You can also add chocolate chips to the bread mixture for a chocolate pecan version that’s especially popular with kids.​

For a lighter version, substitute all whole milk for the half & half, or use 2% milk instead of whole. You can also reduce the sugar slightly if you prefer a less sweet dessert. Keep in mind that these substitutions will affect the richness and texture, making the pudding slightly less decadent but still delicious.​

Brioche or challah bread makes an excellent substitute for French bread, creating an even richer result. These egg-enriched breads add extra flavor and a more tender texture. If using these breads, you may want to reduce the eggs in the custard by one since these breads are already egg-rich.​

Equipment You’ll Need

Having the right tools makes this recipe even easier. Here’s what you’ll use:

• Mixing bowls – At least two large bowls for custard and bread
• Oven – Preheated to 350°F for even baking
• Kitchen utensils – Whisks, spoons, spatulas for mixing
• Cutting board – For cubing bread and chopping pecans
• Chef’s knife – Sharp knife for clean cuts
• Measuring cups and spoons – For accurate ingredient measurements
• Baking sheets – To catch any overflow during baking
• Electric mixer – Optional but helpful for beating eggs

Quality equipment ensures consistent results and makes the cooking process more enjoyable.​

Frequently Asked Questions

Can I use fresh bread instead of day-old?
Fresh bread can be used, but it needs to be dried out first. Cut your fresh French bread into cubes and spread them on a baking sheet. Toast in a 300-degree oven for 10-15 minutes until slightly dried. This prevents the bread from becoming too mushy when combined with the custard.​

Why is my bread pudding soggy?
If your bread pudding turns out too soggy, it’s usually because the bread didn’t absorb enough custard before baking, or the pudding wasn’t baked long enough. Make sure to let the bread soak for the full 5-10 minutes, and bake until the edges are set with just a slight jiggle in the center. Remember, it will continue to set as it cools.​

Can I make this ahead for a party?
Absolutely! You can assemble the entire bread pudding up to 24 hours in advance. Cover tightly and refrigerate until ready to bake. You may need to add 5-10 minutes to the baking time since it will be starting from cold. Alternatively, bake it completely, refrigerate, and reheat portions as needed.​

What’s the best way to chop pecans?
Use a sharp chef’s knife on a stable cutting board. Rock the knife back and forth over the pecans until they’re chopped to your desired size. For this recipe, pieces about the size of a pea work best. Alternatively, pulse them a few times in a food processor, but be careful not to over-process them into powder.​

Can I halve this recipe?
Yes, but you’ll need to adjust your pan size. For a half recipe, use a smaller baking dish perhaps a loaf pan or 6×6-inch square pan. Reduce the baking time by about 10-15 minutes and check for doneness starting at 30 minutes. Use accurate measuring cups and spoons to ensure proper ratios.​

Is this dessert suitable for special diets?
As written, this recipe contains gluten, dairy, and eggs. However, it can be adapted. Use gluten-free bread for a gluten-free version, dairy-free milk and butter substitutes for dairy-free, and egg replacers for egg-free. Keep in mind that these substitutions will affect the texture and flavor, but the result can still be delicious.​

This Pecan Pie Bread Pudding brings together everything we love about classic Southern desserts comfort, richness, and incredible flavor. Whether you’re serving it at a holiday gathering or enjoying it as a weekend treat, this recipe delivers impressive results with minimal effort. The combination of creamy custard-soaked bread and crunchy caramelized pecan topping creates a dessert that’s truly greater than the sum of its parts.

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