Pecan Pie Bread Pudding: A Delicious Twist on Classic Comfort Food

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When the cozy nostalgia of bread pudding meets the buttery decadence of pecan pie, something magical happens. This Pecan Pie Bread Pudding isn’t just dessert it’s a comforting, caramel-swirled embrace. Warm, rich, and delightfully gooey, it’s the kind of dish that makes you pause mid-bite and just… smile.

Perfect for holidays, Sunday dinners, or a quiet evening when you want something indulgent yet familiar, this recipe transforms humble bread into a show-stopping dessert layered with crunchy, nutty sweetness and a custard so velvety it melts on the tongue. Whether you’re an experienced baker or a casual cook, this one’s wonderfully forgiving and dangerously delicious.

Ingredients for Pecan Pie Bread Pudding

For the Bread Pudding Base:

• 1 loaf (about 1 lb) challah or brioche bread, cut into 1-inch cubes
• 6 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• ¼ cup bourbon (optional but recommended)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Pecan Topping:

• 1 cup pecan halves
• ½ cup unsalted butter
• ½ cup packed light brown sugar
• ¼ cup maple syrup
• ¼ teaspoon salt

Optional Garnishes:

• Whipped cream or vanilla ice cream
• Caramel sauce
• Extra chopped pecans

How to Make Pecan Pie Bread Pudding (Step-by-Step)

Step 1: Prepare the Pecan Topping

1. In a saucepan, melt butter over medium heat.
2. Add brown sugar, maple syrup, and salt; stir until smooth and glossy (2–3 minutes).
3. Remove from heat and fold in the pecans, coating evenly.
4. Pour mixture into the bottom of a greased 9×13-inch baking dish — this forms your caramelized pecan crust.

Step 2: Make the Custard

1. In a large mixing bowl, whisk together eggs, cream, milk, both sugars, bourbon, melted butter, vanilla, cinnamon, nutmeg, and salt.
2. Whisk until the sugar dissolves completely.
3. Taste the mixture — adjust sweetness or spice to your liking. (Remember, it’ll intensify once baked!)

Step 3: Soak the Bread

1. Place bread cubes in a large bowl.
2. Pour custard over bread, tossing gently to coat every piece.
3. Let soak for at least 30 minutes, ideally an hour (or overnight in the fridge for a richer flavor).

Step 4: Assemble and Bake

1. Gently pour soaked bread over the pecan topping in your prepared dish.
2. Spread evenly.
3. Cover with foil and bake at 350°F (175°C) for 30 minutes.
4. Remove foil and bake another 20–30 minutes, until golden and set (a knife inserted in the center should come out clean).
5. Let cool for 30 minutes before serving — it allows the custard to set perfectly.

Tips & Tricks for the Perfect Bread Pudding

• Bread matters: Slightly stale challah or brioche works best. It soaks up custard without becoming mushy.
• No bourbon? Swap with rum, brandy, or an extra tablespoon of vanilla extract.
• Texture tip: For more crunch, sprinkle extra pecans on top halfway through baking.
• Dry vs. soggy fix: If too dry, increase custard next time; if soggy, let bread soak longer before baking.
• Make ahead: Assemble the night before, refrigerate, and bake fresh the next day (add 10–15 minutes to bake time).

Creative Variations and Substitutions

• Chocolate Pecan Pie Bread Pudding: Stir in 1 cup of dark or milk chocolate chips for a gooey twist.
• Apple Bourbon Version: Add diced apples sautéed in butter and cinnamon for a fall-inspired flavor.
• Cinnamon Roll Pecan Pudding: Use chopped cinnamon rolls instead of bread — outrageous in the best way.
• Vegan Option: Substitute with plant-based milk, vegan butter, and egg replacer.
• Gluten-Free Version: Use gluten-free bread — the custard keeps it rich and indulgent.

Serving Suggestions

Serve warm with:

• A scoop of vanilla ice cream or whipped cream.
• A drizzle of caramel sauce or maple glaze.
• For an extra Southern flourish, add a splash of warm bourbon sauce.

It pairs beautifully with coffee, a glass of milk, or even a nightcap.

Frequently Asked Questions

How do I make it ahead of time?

Assemble everything and refrigerate overnight (tightly covered). Bake the next day, adding about 15 minutes to the baking time.

Can I freeze bread pudding?

Yes! Slice into portions, wrap individually, and freeze up to 3 months. Thaw overnight and warm in the oven before serving.

What if I don’t like nuts?

You can skip them entirely or replace with crushed pretzels, oats, or shredded coconut for texture.

How long does it keep?

Store covered in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition Information (Per Serving)

(Approximate values — may vary by ingredients used)

• Calories: 480
• Fat: 30g
• Saturated Fat: 16g
• Cholesterol: 180mg
• Sodium: 260mg
• Carbohydrates: 54g
• Sugar: 40g
• Protein: 9g

A Dessert That Feels Like Home

This Pecan Pie Bread Pudding isn’t just a sweet ending it’s a whole experience. Every bite balances the comforting custard of classic bread pudding with the caramelized crunch of pecan pie. It’s the kind of dessert that brings people closer, sparks conversations, and makes a table feel full not just of food, but of warmth.

Try it once, and it’ll likely earn a permanent spot in your holiday (and maybe weekday) lineup. So go ahead, cube the bread, whisk the custard, and let your kitchen smell like pure comfort. And when you do, tell me how it turned out. I have a feeling it’ll taste like home.

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