Pecan pie bread pudding is an easy and cozy dessert made with simple ingredients. It blends the soft texture of bread pudding with the sweet, nutty flavor of pecan pie. There’s no crust needed, just rich flavor in every bite.
Why We Love This Pecan Pie Bread Pudding Recipe
There are plenty of reasons to fall head over heels for this recipe. First, it’s incredibly easy to make, despite how elegant it looks and tastes. You don’t need to roll dough or babysit pie crust—just toss cubes of rich brioche or challah into a luscious custard, top with a pecan sugar crumble, and bake. The results? A golden, bubbling dessert with a soft, creamy inside and a caramelized, nutty topping that adds just the right amount of crunch. Add in a warm pecan caramel sauce and a dollop of whipped cream or a scoop of ice cream, and you’ve got a dessert that’s pure bliss in every spoonful.
Ingredients about Pecan Pie Bread Pudding
This dessert uses pantry staples with a luxurious twist. It’s rich but not fussy, indulgent yet simple.
Bread Pudding Base:
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sugar
- 5 large eggs, room temperature
- 6 tablespoons dark corn syrup
- 12 slices (1-inch thick) white bread, challah, or brioche
- Butter (for greasing baking dish)
Brown Sugar Crumble:
- 1 cup finely chopped toasted pecans
- 3 cups packed dark brown sugar
- 4 tablespoons melted butter
Pecan Caramel Sauce:
- 1 cup finely chopped toasted pecans
- 1½ cups dark brown sugar
- 1½ cups dark corn syrup
- 5 tablespoons unsalted butter, cut into tablespoons
To Serve:
- Whipped cream or ice cream of your choice
How to Make Pecan Pie Bread Pudding Directions
Start by creating the base of your dessert: the custard-soaked bread. In a large bowl, whisk together the milk, heavy cream, sugar, eggs, and dark corn syrup until smooth and creamy. Cut the bread into thick cubes, and gently stir them into the custard. You want every cube to be thoroughly coated, so give it a good mix. For the richest flavor, allow the bread to soak in the mixture for several hours or up to two days in the refrigerator.
Once your bread is soaked and ready, preheat your oven to 375 degrees Fahrenheit, placing the rack in the middle position. Butter a 9×13-inch baking dish generously. Pour the soaked bread mixture into the dish, spreading it out evenly.
Next, prepare the brown sugar crumble. Toast your pecans by spreading them on a baking sheet and baking at 300 degrees Fahrenheit for 5 to 7 minutes, or until fragrant. Let them cool completely before chopping finely. Take 1 cup of the chopped pecans and mix them with the dark brown sugar and melted butter until the mixture resembles coarse crumbs. Sprinkle this generously over the bread pudding.
Slide your baking dish into the oven and bake for 35 to 40 minutes, or until the top is golden brown and bubbling around the edges. Remove it from the oven and allow it to cool slightly.
While the bread pudding bakes, make the pecan caramel sauce. In a medium saucepan over medium heat, combine the brown sugar and dark corn syrup. Bring the mixture to a boil, whisking until the sugar dissolves. Remove from heat and whisk in the butter one tablespoon at a time. Stir in the reserved cup of toasted, chopped pecans. Keep the sauce warm until ready to serve, or reheat gently in the microwave.
To serve, scoop the bread pudding into individual bowls or plates. Drizzle generously with the warm pecan caramel sauce and top with whipped cream or your favorite ice cream.
How to Serve Pecan Pie Bread Pudding
Serving this dessert is as easy as it gets, but the results are nothing short of restaurant-worthy. Spoon out generous portions into shallow bowls or dessert plates. Pour a warm ribbon of pecan caramel sauce over the top, letting it drip down the sides and pool at the bottom. The warmth of the pudding contrasts beautifully with a cool scoop of vanilla or butter pecan ice cream, which slowly melts into the rich custard. You can also opt for a simple whipped cream topping if you’re looking for something lighter. Either way, every bite brings together a mix of gooey custard, crispy topping, and nutty caramel.
Expert Tips: Pecan Pie Bread Pudding
- Choose the right bread: Brioche or challah gives the best texture and flavor because they’re rich and absorb the custard well without getting too soggy.
- Soak longer for deeper flavor: If time allows, let the bread soak overnight in the fridge. The extra hours let the custard penetrate deeply, giving each bite a creamy consistency.
- Toast your pecans: This one step elevates the flavor significantly. Toasting brings out the natural oils in the pecans and adds a deeper, nuttier taste.
- Don’t skip the crumble topping: It adds the perfect contrast in texture to the soft custard and gives that classic pecan pie feel.
- Warm the sauce just before serving: Reheating the caramel sauce makes it easier to pour and enhances the overall warmth and comfort of the dish.
How to Store Pecan Pie Bread Pudding
If you have leftovers, let them cool to room temperature first. Store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat individual servings in the microwave or warm the entire baking dish in the oven at 300 degrees Fahrenheit until heated through. You can also store the pecan caramel sauce separately in a sealed jar and reheat gently in the microwave before serving.
Variation of Pecan Pie Bread Pudding
If you’re feeling creative or just want to change things up, here are a few delicious variations to try:
- Add cinnamon or nutmeg to the custard base for a spiced version.
- Use a different bread like croissants or cinnamon swirl bread for a unique twist.
- Try a maple syrup version by replacing the corn syrup in the custard and caramel sauce with pure maple syrup.
- Make individual portions by baking the mixture in ramekins or muffin tins.
- Add chocolate chips or chopped dates to the bread pudding mixture before baking for added sweetness and texture.
FAQ Section
Can I make pecan pie bread pudding ahead of time?
Yes, you can prepare the custard-soaked bread a day or two in advance and keep it in the fridge. Bake it fresh when you’re ready to serve.
What’s the best bread to use for pecan pie bread pudding?
Challah or brioche are ideal because they are rich and hold up well when soaked in custard.
Do I have to use dark corn syrup?
Dark corn syrup adds depth and color, but you can substitute with maple syrup or a mix of molasses and light syrup if needed.
How do I keep the bread pudding from turning mushy?
Don’t oversoak the bread and make sure to use a firm, rich bread. Also, don’t underbake; the pudding should be golden and set on top.
Pecan Pie Bread Pudding
Equipment
- 9×13-inch Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sugar
- 5 large eggs room temperature
- 6 tablespoons dark corn syrup
- 12 slices white bread 1-inch thick, challah or brioche
- Butter for greasing baking dish
- 1 cup finely chopped toasted pecans for crumble
- 3 cups packed dark brown sugar for crumble
- 4 tablespoons melted butter for crumble
- 1 cup finely chopped toasted pecans for caramel sauce
- 1 1/2 cups dark brown sugar for caramel sauce
- 1 1/2 cups dark corn syrup for caramel sauce
- 5 tablespoons unsalted butter cut into tablespoons, for caramel sauce
- Whipped cream or ice cream to serve
Instructions
- In a large bowl, whisk together milk, heavy cream, sugar, eggs, and dark corn syrup until smooth.
- Cut bread into thick cubes and gently stir into the custard mixture. Allow the bread to soak for several hours or up to two days in the refrigerator.
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish and pour the soaked bread mixture into it.
- Prepare the brown sugar crumble by toasting pecans at 300°F (150°C) for 5 to 7 minutes. Cool, chop, and mix with dark brown sugar and melted butter until crumbly. Sprinkle over the bread pudding.
- Bake for 35 to 40 minutes until golden brown and bubbling. Allow to cool slightly.
- For the pecan caramel sauce, combine brown sugar and dark corn syrup in a saucepan over medium heat. Bring to a boil, whisking until dissolved, then remove from heat and stir in butter and pecans.
- Serve bread pudding warm, drizzled with pecan caramel sauce and topped with whipped cream or ice cream.