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Pecan Pie Bread Pudding Recipe | Southern-Inspired Comfort Dessert

Make this rich, custardy Pecan Pie Bread Pudding — a Southern-inspired twist on classic comfort food with caramelized pecans and a buttery bourbon custard.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 500 kcal

Ingredients
  

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 tbsp unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt

For the Pecan Topping:

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

Optional Garnishes:

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

Instructions
 

Prepare the Pecan Topping

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

Make the Custard

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

Soak the Bread

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

Assemble and Bake

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