If you love the nutty sweetness of pecan pie mixed with the warm hug of bread pudding, this Pecan Pie Bread Pudding is pure Southern comfort you can’t resist.

Why You’ll Love This Recipe

Classic pecan pie flavor meets soft, custardy bread pudding in one easy baking dish
Uses simple pantry staples and day-old bread—no trip to specialty stores
Perfect make-ahead dessert for holidays or cozy weeknights

Crunchy pecans on top for contrast and texture in every bite
Hands-off soaking time means you can prep ahead and relax
Gluten-free option available with GF bread—no one misses a thing

Easily scales up for dinner parties or trims down for an intimate treat
Leftovers reheat beautifully, so you can savor Southern comfort all week

Ingredients

6 cups day-old brioche or challah (cubed; substitute Texas toast if you like)

2 cups whole milk (or almond milk for lighter bake)
1 cup heavy cream (swap half for coconut cream for dairy-free flair)
3 large eggs (room temperature for best custard)

½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon pure vanilla extract (Madagascar if you have it)

1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 cups chopped pecans, divided (reserve a handful for topping)

¼ cup unsalted butter, melted
2 tablespoons bourbon or dark rum (optional, adds depth)
Optional garnish: ½ cup whipped cream or vanilla ice cream

Directions

Preheat and Prep
Preheat your oven to 350°F (175°C) and generously butter a 9×9-inch baking dish. A ceramic or glass dish gives even browning.
Whisk the Custard
In a large mixing bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, salt, and bourbon (if using) until the mixture is smooth and sugar is mostly dissolved.

Layer the Bread
Place cubed brioche in the prepared dish, spreading it evenly. Gently press pieces into the dish so they soak up the custard more evenly.
Add Pecans and Butter
Sprinkle 1½ cups of chopped pecans over the bread, then drizzle the melted butter on top. Press lightly with a spatula to combine.
Pour and Soak
Pour the custard mix evenly over the bread and pecans. Cover the dish with plastic wrap and let it rest at room temperature for 15–20 minutes so the bread fully absorbs the liquid.

Top and Bake
Remove the cover, sprinkle remaining pecans on top for a crunchy finish, and bake on the middle rack for 45–50 minutes, or until the pudding is puffed, golden, and the center is set with a slight jiggle.
Cool and Serve
Let the Pecan Pie Bread Pudding cool for 10 minutes in the dish—this resting time helps the custard set. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Tip for Even Baking
If the top browns too quickly, loosely tent with foil after 30 minutes of baking.

Servings & Timing

Yield: 8 hearty servings
Prep Time: 20 minutes (including cubing the bread)
Soak Time: 15–20 minutes (hands-off soaking for maximum custard absorption)

Bake Time: 45–50 minutes (until golden and set)
Total Time: about 1 hour 20 minutes—perfect for an afternoon project

Variations

Bourbon-Maple Twist: Swap brown sugar for maple syrup and increase bourbon to ¼ cup.

Chocolate Pecan: Stir in ½ cup mini dark chocolate chips with the pecans.
Apple Pecan Fusion: Layer thinly sliced apples under the bread for a fall mash-up.
Gluten-Free: Use your favorite gluten-free loaf—tapioca or rice flour blends work great.

Vegan Delight: Replace eggs with flax “eggs,” use coconut cream, and swap butter for coconut oil.
Mini Portion Cups: Bake in greased ramekins for personalized single-serve treats.

Storage & Reheating

Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions wrapped in foil for up to 2 months. To reheat, warm slices in a 325°F oven for 10–12 minutes or microwave for 60–90 seconds until heated through.

FAQs

Q: Can I use stale bread?
A: Yes—day-old or slightly stale bread soaks up custard better, giving a firm yet tender texture.
Q: My pudding is soggy in the middle—help!
A: Ensure you bake until the center jiggles slightly but isn’t liquid; you may need an extra 5–10 minutes.
Q: Do I have to use bourbon?
A: No, bourbon is optional. You can skip it or swap with a teaspoon of maple extract for flavor.
Q: What’s the best bread for this pudding?
A: Rich breads like brioche, challah, or French bread work best to yield a custard-like interior.
Q: Can I assemble ahead?
A: Definitely—assemble, cover, and refrigerate overnight. Bring to room temp before baking and add 10 extra minutes.
Q: How do I keep the top from burning?
A: Loosely tent with foil halfway through baking to prevent over-browning.
Q: Is this recipe nut-free adaptable?
A: Omit pecans and add chopped apples or cranberries for texture without nuts.

Conclusion

This Pecan Pie Bread Pudding marries the beloved flavors of Southern comfort—pecan pie, warm custard, and toasty bread—in one decadent dessert recipe. Whether you’re feeding a crowd or craving a cozy solo treat, it’s easy to make ahead, customizable to dietary tweaks, and perfect for fall or any time you need a heartwarming finish to your meal. Give it a try, let me know how it turns out in the comments, and be sure to explore my collection of easy baking and comfort food recipes for more family-favorite ideas!

Pecan Pie Bread Pudding

This Pecan Pie Bread Pudding combines the nutty sweetness of classic pecan pie with soft, custardy bread pudding for a comforting Southern dessert perfect for holidays or cozy nights.

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Prep Time 20

Cook Time 50

Soak Time 15

Total Time 1 20

Course Dessert

Cuisine American

Servings servings

Calories 380 kcal

Ingredients

6 cups day-old brioche or challah cubed

2 cups whole milk or almond milk
1 cup heavy cream can substitute coconut cream
3 large eggs room temperature

½ cup granulated sugar
½ cup light brown sugar packed
1 teaspoon vanilla extract pure

1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 cups chopped pecans divided

¼ cup unsalted butter melted
2 tablespoons bourbon or dark rum optional

Instructions

Preheat your oven to 350°F (175°C) and generously butter a 9×9-inch baking dish for even browning.

In a large bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, salt, and bourbon (if using) until smooth.
Place cubed brioche evenly in the dish and press gently to help the bread absorb the custard later.
Sprinkle 1½ cups chopped pecans over the bread, drizzle melted butter on top, and press lightly with a spatula.

Pour the custard evenly over the bread and pecans, cover with plastic wrap, and let rest 15–20 minutes at room temp.
Remove wrap, sprinkle remaining pecans on top, and bake for 45–50 minutes until puffed, golden, and set in the center.
Let pudding cool in the dish for 10 minutes before serving; top with whipped cream or ice cream if desired.

If the top browns too quickly, loosely tent with foil after 30 minutes to prevent burning.

Notes

For even richer flavor, swap ¼ cup milk for extra cream or add a drizzle of maple syrup before serving. Leftovers stay fresh in the fridge for up to 4 days and freeze well for 2 months.