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Sweet, nutty, and warmly spiced, this Pecan Pie Bread Pudding takes classic Southern Cuisine to a new level by fusing pecan pie flavors with fluffy bread pudding—an irresistible sweet treat you’ll crave all season long.
Why You’ll Love This Recipe
– Combines the best of Pecan Pie and Bread Pudding in one luscious dessert.
– Uses pantry staples—no fancy gadgets required.
– Hands-off soak time lets you prep ahead for gatherings.
– Cozy Comfort Food perfect for chilly evenings or holiday tables.
– Easy to scale up for larger crowds or halve for a small family treat.
– Optional boozy twist with bourbon or rum adds grown-up depth.
– Crowd-pleaser that pairs beautifully with vanilla ice cream or whipped cream.
– Embraces Sweet Treats vibes without being overly heavy.
Ingredients
– 6 cups day-old brioche or challah bread, cubed (about one 1-lb loaf; French bread works too)
– 1 cup pecans, coarsely chopped (toast for extra crunch)
– 4 large eggs (pasture-raised if you can find them)
– 2 cups whole milk (or 1 cup heavy cream + 1 cup milk for richer custard)
– ½ cup light brown sugar, packed
– ½ cup granulated sugar
– 1 teaspoon vanilla extract (Madagascar bourbon vanilla recommended)
– ½ teaspoon ground cinnamon
– Pinch of salt
– 2 tablespoons melted butter (plus extra for greasing the dish)
– 2 tablespoons maple syrup or dark corn syrup (optional drizzle)
– 2 tablespoons bourbon or dark rum (optional, but so worth it)
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and generously butter an 8×8-inch baking dish—don’t skip the butter or you’ll risk sticking.
2. Toss Bread and Butter
In a large bowl, gently toss the cubed brioche with melted butter until every piece is just coated—this helps lock in that buttery flavor.
3. Whisk Custard
Crack eggs into a separate bowl, then whisk in both sugars, cinnamon, salt, vanilla, and syrup (if using) until smooth—pause to inhale that sweet aroma.
4. Combine Mixture
Pour the custard evenly over the bread, then fold in the chopped pecans and bourbon if you’re treating yourself to a boozy note—give it a gentle stir so nothing falls flat.
5. Let It Soak
Press the bread lightly into the custard, then let it rest for 15 minutes on the counter. This soak time is your secret weapon for custardy bites.
6. Bake
Slide the dish onto the center rack and bake for 40–45 minutes, until the top is golden and the center jiggles only slightly—an oven thermometer or toothpick test works wonders here.
7. Cool and Serve
Let the pudding cool for about 10 minutes (so it firms up just right), then drizzle with extra syrup or crown with a scoop of vanilla ice cream.
Servings & Timing
– Makes 8 servings
– Prep Time: 15 minutes
– Rest Time: 15 minutes
– Total Time: 1 hour 10 minutes (including baking)
Variations
– Use chopped walnuts or almonds instead of pecans for a nutty swap.
– Fold in ½ cup chocolate chips for a fudge-y surprise.
– Swap milk for oat or almond milk and use vegan butter to make it dairy-free.
– Stir in ½ cup dried cranberries or raisins for a tart contrast.
– Sprinkle a teaspoon of coarse sugar on top before baking for candied crunch.
– Bake in muffin tins for individual, grab-and-go sweet bites.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 1 month. To reheat, pop slices in the microwave for 30 seconds or warm in a 325°F oven for about 10 minutes (cover loosely with foil to prevent drying). If frozen, thaw overnight in the fridge before reheating.
FAQs
Q: Can I use fresh bread instead of day-old?
A: You can, but slightly stale bread soaks up custard best—just toast fresh cubes in the oven for 5 minutes.
Q: My pudding came out soggy—what happened?
A: Likely too much custard or not enough bake time; let it rest longer before serving to firm up.
Q: Can I make this ahead and bake later?
A: Absolutely! Assemble it, cover, and refrigerate overnight—bake straight from the fridge, adding a few extra minutes.
Q: How do I get a crispier top?
A: Sprinkle extra pecans or brown sugar on top, or broil for 1–2 minutes at the end (watch closely!).
Q: Is there a gluten-free option?
A: Swap in gluten-free bread cubes—just check that your other ingredients are GF certified.
Q: What should I serve alongside it?
A: A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce is divine.
Q: Can I reduce the sugar?
A: You can cut granulated sugar by up to 25% without losing that sweet southern charm.
Conclusion
This Pecan Pie Bread Pudding is a cozy mash-up of Southern Cuisine flavors, delivering nutty crunch and custardy comfort in every bite. Give it a whirl, leave me a comment down below, and don’t forget to explore more Dessert Recipe ideas right here!
Pecan Pie Bread Pudding
Ingredients
- 6 cups day-old brioche or challah bread, cubed about one 1-pound loaf
- 1 cup pecans, coarsely chopped toast for extra crunch
- 4 large eggs
- 2 cups whole milk or 1 cup heavy cream + 1 cup milk for richer custard
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract Madagascar bourbon vanilla recommended
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons melted butter plus extra for greasing
- 2 tablespoons maple syrup or dark corn syrup optional drizzle
- 2 tablespoons bourbon or rum optional
Instructions
- Preheat your oven to 350°F (175°C) and generously butter an 8×8-inch baking dish.
- In a large bowl, gently toss the cubed brioche with melted butter until every piece is lightly coated.
- Beat eggs, both sugars, cinnamon, salt, vanilla, and maple syrup (if using) in a separate bowl until smooth.
- Pour custard mix evenly over the bread and fold in the chopped pecans and bourbon if you like a boozy note.
- Press the bread gently into the custard, then let it rest for 15 minutes so it soaks up all that rich custard.
- Bake on the center rack for 40-45 minutes until the top is golden and the center is set but still slightly jiggly.
- Allow the pudding to cool for about 10 minutes, then drizzle with extra syrup or top with whipped cream before serving.
