Introduction

Pecan Pie Bread Pudding combines the rich, comforting flavors of classic bread pudding with the sweet crunch of a pecan pie topping. This delicious twist makes for a perfect dessert to impress your family and friends. Whether for a holiday gathering or a cozy night in, it’s sure to become a favorite.

The dish is a layered bread pudding in a clear glass square baking dish, showing three visible layers: the bottom layer is creamy and pale yellow with bits of darker raisins, the middle layer consists of golden-brown baked bread cubes with a crispy texture, and the top layer is covered with glossy caramelized pecans and a drizzle of amber syrup being poured over it, with small green herb pieces sprinkled on top. The dish sits on a white marbled surface with a blurred blue cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (about 1 pound) challah or brioche bread, cut into 1-inch cubes
6 large eggs
2 cups heavy cream
1 cup whole milk
1 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup bourbon (optional)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pecan halves
1/2 cup unsalted butter (for topping)
1/2 cup packed light brown sugar (for topping)
1/4 cup maple syrup
1/4 teaspoon salt (for topping)
Optional garnishes: whipped cream or vanilla ice cream, caramel sauce, chopped pecans

Instructions

Prepare the pecan topping: In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in 1/2 cup brown sugar, maple syrup, and 1/4 teaspoon salt. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth (about 2–3 minutes). Remove from heat and stir in pecan halves until evenly coated. Pour this mixture into the bottom of a 9×13 inch baking dish and spread evenly.
Make the bread pudding custard: In a large bowl, whisk together eggs, heavy cream, whole milk, 1 cup brown sugar, granulated sugar, bourbon (if using), melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth. Taste and adjust sweetness or spices if desired.
Prepare the bread: Place bread cubes in a large bowl. If the bread is fresh, let it sit for a few hours to dry slightly for better custard absorption.
Combine bread and custard: Pour custard over bread cubes and gently toss to coat evenly. Let soak for at least 30 minutes, preferably up to 1 hour, or overnight in the refrigerator covered tightly.
Assemble and bake: Pour the soaked bread mixture over the pecan topping in the baking dish and spread evenly. Preheat oven to 350°F (175°C). Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 20–30 minutes until the top is golden and custard is set. A knife inserted in the center should come out clean. Tent loosely with foil if browning too fast.
Cool and serve: Let the bread pudding cool at least 30 minutes to set. Cut into squares and serve warm with optional whipped cream, vanilla ice cream, caramel sauce, or extra chopped pecans.

Tips & Variations

Use slightly stale challah, brioche, French bread, croissants, or stale donuts for best custard absorption.
Substitute bourbon with rum, brandy, or vanilla extract if you prefer no alcohol.
Try different nuts like walnuts or almonds in the topping or mix them into the bread pudding.
Add dried fruit such as raisins, cranberries, or chopped dried apricots for extra texture.
Mix in chocolate chips for a chocolatey variation.
Adjust spices by adding more cinnamon, nutmeg, or a pinch of ground cloves or allspice.
Assemble ahead of time and refrigerate overnight; add 15 minutes to baking time when baking from cold.
For elegant individual servings, use ramekins and reduce baking time accordingly.
Use gluten-free bread for a gluten-free version.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dessert is best enjoyed fresh but keeps well for convenient next-day treats.

How to Serve

A square glass dish with a dessert made of three main layers: at the bottom is a smooth, creamy white layer with some light brown spots, the middle has a darker sticky caramel layer seeping down the sides of the dish, and the top layer is made of golden brown baked pieces with a shiny texture and sprinkled powdered sugar. Some whole pecans are scattered on top, and a large dollop of white whipped cream garnished with a fresh green mint leaf sits in the center. The dish is placed on a white marbled surface with caramel sauce dripping onto it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without alcohol?

Yes, you can omit the bourbon or substitute it with rum, brandy, or simply vanilla extract. The alcohol adds depth of flavor but isn’t essential for a delicious bread pudding.

What type of bread works best for bread pudding?

Rich breads like challah or brioche are ideal because they absorb custard well and add a tender texture. Slightly stale bread is best, but French bread, croissants, or even stale donuts can also work.