Pecan Pie Bread Pudding Recipe
A rich and comforting dessert, this Pecan Pie Bread Pudding combines French bread, eggs, pecans, brown sugar, butter, and cream for a decadent treat.
12 Servings
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
To make this dessert gluten-free, substitute the French bread with a gluten-free loaf that has a sturdy texture (avoid overly soft sandwich-style breads). Additionally, ensure that the vanilla extract and other packaged ingredients are certified gluten-free.