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.
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.
Nutrition
Calories: 380kcal
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