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–+ servings
Pecan Pie Bread Pudding

Decadent Pecan Pie Bread Pudding for Cozy Evenings

Experience the magic of pecan pie transformed into a comforting bread pudding with soft custardy bread and crunchy pecans.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Base
  • 6 cups challah or brioche bread cut into 1-inch cubes
  • 4 large eggs essential for richness and binding
For the Custard Mixture
  • 1 cup heavy cream substitute with half-and-half for lighter version
  • 1 cup whole milk can replace with any non-dairy milk
  • 1/2 cup granulated sugar omit if using enough brown sugar
  • 1/2 cup light brown sugar provides sweetness and moisture
  • 1/4 cup bourbon optional, adds depth of flavor
  • 4 tablespoons unsalted butter (melted) swap with coconut oil for dairy-free
  • 1 teaspoon vanilla extract pure extract for best result
  • 1 teaspoon ground cinnamon adjust quantity according to your taste
  • 1/2 teaspoon ground nutmeg freshly grated gives unbeatable flavor
  • 1 pinch salt essential for balancing sweetness
For the Toppings
  • 1 cup pecan halves offers a crunchy topping
  • 1/4 cup maple syrup adds complexity and flavor
  • 1 cup whipped cream or vanilla ice cream for serving
  • 1/4 cup caramel sauce optional for extra sweetness
  • 1/2 cup chopped pecans for garnish

Equipment

  • medium saucepan
  • large mixing bowl
  • 9x13-inch baking dish
  • oven

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt the unsalted butter over low heat. Stir in light brown sugar, maple syrup, and salt until the mixture is smooth, about 3-4 minutes. Pour into a greased baking dish.
  2. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, bourbon (if using), and vanilla extract. Add cinnamon, nutmeg, and salt, stirring until well combined.
  3. Cut the challah/brioche bread into 1-inch cubes and place in the custard mixture. Allow to soak for at least 30 minutes, stirring occasionally until fully absorbed.
  4. Preheat your oven to 350°F (175°C). Pour the soaked bread mixture over the pecan topping in the baking dish. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes until golden and puffed.
  5. Let the pudding cool for about 30 minutes before serving warm. Optionally top with whipped cream, ice cream, or caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Allow bread to soak thoroughly in the custard for a soft texture. Use quality ingredients for best flavor. Store leftovers in the refrigerator for up to 3 days.

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