Pecan Pie Bread Pudding: Comfort Food with a Sweet Twist Recipe

Introduction

Pecan Pie Bread Pudding is comforting classic dessert with a delightful twist—combining the richness of pecan pie with the warm, custardy texture of bread pudding. This indulgent treat is perfect for cozy gatherings or any time you want a sweet, satisfying dessert.

Ingredients

• 12 cups day-old bread (challah, brioche, or sourdough), cut into 1-inch cubes
• 6 large eggs, room temperature
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp unsalted butter, softened (for greasing)
• 1 ½ cups pecan halves or pieces
• ½ cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• ½ cup light corn syrup
• 1 large egg, room temperature (for topping)
• 1 tsp pure vanilla extract (for topping)
• ¼ tsp salt (for topping)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with 2 tablespoons softened unsalted butter. Evenly spread the 1-inch bread cubes in the prepared dish.
2. Step 2: In a large mixing bowl, whisk 6 large eggs until smooth. Add 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk thoroughly until the sugar dissolves and the mixture is smooth.
3. Step 3: Pour the custard evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure full absorption. Let the bread soak for at least 30 minutes at room temperature, or refrigerate for 1 to 2 hours or overnight for the best texture.
4. Step 4: In a medium bowl, melt ½ cup (1 stick) unsalted butter. Add 1 cup packed light brown sugar, ½ cup light corn syrup, 1 large egg, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt to the melted butter. Whisk vigorously until smooth and glossy. Fold in 1 ½ cups pecan halves or pieces, coating them evenly.
5. Step 5: Carefully pour the pecan pie topping over the soaked bread pudding, spreading it evenly from edge to edge. Place the baking dish on a rimmed baking sheet to catch drips. Bake for 50 to 65 minutes, until the edges are golden and bubbling, the center is set, and the pecan topping is caramelized. If the topping darkens too fast, tent loosely with foil.
6. Step 6: Remove from the oven and transfer to a wire rack. Let cool and rest for 15 to 20 minutes (30 minutes for best results) before slicing into squares. Serve warm, optionally garnished with confectioners’ sugar, whipped cream, vanilla ice cream, or warm caramel sauce.

Tips & Variations

• Use day-old bread for better soaking and texture; fresh bread can become too mushy.
• For a nuttier flavor, toast the pecans lightly before mixing them into the topping.
• Swap light corn syrup for maple syrup for a natural sweetness with a different depth.
• Try adding dried cranberries or chocolate chips for extra bursts of flavor.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a 325°F (160°C) oven until heated through. Bread pudding generally won’t freeze well due to the custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this recipe?

Yes, challah, brioche, or sourdough work best due to their sturdy texture and flavor, but any sturdy, day-old bread can be used. Avoid very soft or fresh bread to prevent a soggy result.

Can I prepare this recipe in advance?

Absolutely. You can assemble the soaked bread pudding and refrigerate it for several hours or overnight before adding the pecan topping and baking. This helps deepen the flavors and improve texture.