French bread, eggs, pecans, butter, cream, and brown sugar come together in this rich and cozy Pecan Pie Bread Pudding Recipe.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Here’s the truth: the first time I made this Pecan Pie Bread Pudding Recipe, it wasn’t because I had a craving—it was because I had guilt. A whole loaf of French bread sat on my counter like a sad, forgotten relic from the week before. You know that moment where you stare at stale bread and wonder, “Bird food? Croutons? Or maybe…?” Yeah, that was me.
I grew up in a family where wasting food was basically a crime (my grandma would give you the look if she caught you tossing so much as a bruised apple). So instead of chucking it, I thought—what if I turn it into something sweet? I remembered how my mom used to make pecan pie for Thanksgiving, the smell of brown sugar and butter filling the whole house, and I thought… why not mash that together with bread pudding? The result? Let’s just say the first bite made me laugh out loud at how ridiculously good it was. Sticky, nutty, sweet, and comforting in a way that almost made me forget I’d spent half the afternoon debating whether to even cook.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pecan Pie Bread Pudding Recipe?
The magic of this recipe is that it feels fancy without actually being fancy. It smells like you’ve been slaving over dessert for hours, but really, you just tossed a few pantry staples together and popped them in the oven. It’s pecan pie and bread pudding meeting in the middle—like two cousins who showed up to the same potluck and realized they go perfectly on the same plate. And honestly, isn’t that the best kind of recipe? Low effort, high reward, and people will think you’re some sort of baking wizard when all you did was save stale bread.
Ingredient Notes:
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French Bread – Day-old is the sweet spot. Too fresh, and it’ll turn mushy. Too old, and you’ll need a saw.
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Eggs – I always crack one extra, just in case, because nothing kills the vibe like fishing out a broken shell.
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Butter – Softened, so it mixes into the pecan topping like a dream. I’ve tried margarine before—nope, don’t do it.
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Heavy Cream + Whole Milk – This combo makes the custard feel indulgent. Don’t swap for skim unless you’re okay with sadness.
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Sugar + Brown Sugar – Think of white sugar as the “nice guy” and brown sugar as the one who brings all the drama (in the best way).
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Vanilla – A splash of comfort. I sometimes double it, but that’s just me.
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Pecans – Toast them first if you’ve got time—it takes them from “good” to “wow.”
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Sea Salt – That little pinch that makes the sweetness sing instead of shout.
How To Make Pecan Pie Bread Pudding?
Step 1: Cube the Bread
Preheat your oven to 350°F. Cut the French bread into cubes and toss them into a big bowl. Yes, it feels weird chopping bread into little blocks, but trust the process.
Step 2: Make the Custard
Whisk together the milk, cream, sugar, eggs, vanilla, and salt. Pour it over the bread cubes and let it sit. This is the part where I usually forget about it for 10 minutes, wander off, and then come back to perfectly soaked bread.
Step 3: Mix the Topping
Stir softened butter, pecans, and brown sugar until it looks like candy rubble. Try not to eat it straight out of the bowl. (Or do. I won’t judge.)
Step 4: Layer It
Grease your pan. Spread half the bread mixture in first, then sprinkle on half the pecan topping. Repeat the layers. It doesn’t have to be neat—this is comfort food, not wedding cake.
Step 5: Bake
Bake uncovered for 45–55 minutes. The edges should be firm, the middle a little wobbly. It’s like cheesecake—don’t panic if it jiggles.
Step 6: Cool (aka Practice Patience)
Here’s the worst part: you’ve got to let it cool for 30 minutes before digging in. The smell will test every ounce of self-control you’ve got.
Want To Save This Recipe?
Storage Options:
This bread pudding holds up beautifully for a few days. Keep it in the fridge for up to 3–4 days. Reheat in the oven for best texture, but if you’re impatient (like me, usually at midnight), a quick microwave zap works. It also freezes well—wrap it tight and store for up to two months. It’s basically like a gift from your past self when you pull it out later.
Variations and Substitutions:
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Different Breads – Brioche or challah make it taste like pure luxury.
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Nut Swap – Walnuts or almonds if you’re anti-pecan (though honestly, who’s anti-pecan?).
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Add Booze – A splash of bourbon or rum in the custard gives it grown-up flair.
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Fruit Add-Ins – Toss in cranberries or diced apples for a holiday vibe.
What to Serve with Pecan Pie Bread Pudding?
This Pecan Pie Bread Pudding Recipe can absolutely stand alone, but if you want to take it up a notch:
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Vanilla Ice Cream – Melts into the pudding like a hug.
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Whipped Cream – Light, fluffy, and balances the richness.
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Caramel Sauce – If you’ve got a sweet tooth that always says “more.”
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Coffee – Or let’s be honest, bourbon-spiked coffee if it’s the holidays.
Frequently Asked Questions:
Can I make this ahead of time?
Yep. Assemble it, cover it, and pop it in the fridge overnight. Bake the next day and you’re golden.
Do I really need stale bread?
It helps. Fresh bread just gets too soggy. Day-old is the sweet spot.
Can I cut down the sugar?
Sure, but the pecan topping is where the pecan pie magic comes from. Trim carefully or you’ll lose the vibe.
This Pecan Pie Bread Pudding Recipe is one of those desserts that sneaks up on you—it feels humble, but when you taste it, you realize it’s downright genius. It’s nostalgic, messy in the best way, and dangerously easy to make. Honestly, I think it’s the kind of recipe that doesn’t just fill your belly—it fills your house with that cozy, homey feeling too.
So tell me—are you team serve it warm with ice cream or team straight from the fridge at midnight with a fork?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Pie Bread Pudding Recipe
Ingredients
- 1 large loaf French bread cut into cubes
- 4 large eggs slightly beaten
- ½ cup unsalted butter softened
- 8 oz heavy whipping cream
- 1 tbsp vanilla extract
- 20 oz whole milk
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 ½ cups packed brown sugar
- ⅛ tsp sea salt
Instructions
Prepare the Oven and Bread
- Preheat the oven to 350°F (175°C). Cut the French bread into cubes and place them in a large mixing bowl.
Make the Custard Mixture
- In a separate bowl, whisk together the milk, heavy cream, granulated sugar, vanilla extract, eggs, and sea salt until well combined. Pour the mixture over the cubed bread and allow it to soak for approximately 10 minutes.
Prepare the Pecan Mixture
- In another bowl, combine the softened butter, chopped pecans, and packed brown sugar. Stir until evenly blended.
Assemble the Layers
- Lightly grease a baking dish. Spread half of the soaked bread mixture into the dish. Evenly distribute half of the pecan mixture over it. Repeat with the remaining bread mixture and top with the remaining pecan mixture.
Bake
- Bake at 350°F (175°C) for 45–55 minutes. The center should remain slightly soft, while the edges are set. The pudding will continue to firm up as it cools.
Cool and Serve
- Allow the dish to cool for at least 30 minutes before serving. This resting period allows the custard to set fully and enhances flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
