Introduction
Experience the best of Southern baking with this Pecan Pie Bread Pudding – a decadent mashup of two classic desserts that’s perfect for holidays or any occasion worth celebrating. Imagine buttery brioche soaked in a rich custard infused with vanilla and bourbon, studded with toasted pecans, and crowned with a caramelized pecan pie topping. This warm, comforting dessert brings all the flavors of pecan pie in a luscious bread pudding format that’s sure to become a new family tradition.
Why This Dessert Will Steal the Show
Combines two classics – pecan pie meets bread pudding
Make-ahead friendly – assemble the night before
Perfect texture – crispy top, custardy center
Crowd-pleasing – satisfies both pie and pudding lovers
The magic happens when the caramel-like pecan topping bakes into the custardy bread, creating layers of texture and flavor in every bite.
Ingredients for Dessert Perfection
Bread Pudding Base
- 1 lb brioche or challah (cubed, day-old)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 1 tbsp bourbon (optional)
- 1 tsp cinnamon
- ½ tsp salt
Pecan Pie Topping
- 1 cup pecans (chopped)
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tbsp butter
- 1 tsp vanilla
- Pinch of salt
Baker’s Tip: Stale bread absorbs custard better
Step-by-Step Baking Guide
1. Prep the Bread
- Arrange bread cubes in greased 9×13″ baking dish
- Toast pecans at 350°F for 5 minutes, set aside
2. Make the Custard
- Whisk eggs, milk, cream, sugar, and seasonings
- Pour evenly over bread, pressing down to soak
- Let sit 30 minutes (or refrigerate overnight)
3. Prepare the Topping
- Melt butter with brown sugar and maple syrup
- Simmer 2 minutes until slightly thickened
- Remove from heat, stir in vanilla and pecans
4. Assemble and Bake
- Spread pecan topping over soaked bread
- Bake at 350°F for 45-50 minutes
- Cool 15 minutes before serving
Professional Tips for Best Results
Use rich bread – brioche or challah works best
Warm dairy helps custard soak evenly
Cover loosely if top browns too quickly
Warm before serving – flavors intensify
Serving Suggestions
Decadent Presentation:
- Serve in individual ramekins
- Top with vanilla ice cream
- Drizzle with caramel sauce
Perfect Pairings:
- Bourbon-spiked whipped cream
- Spiced coffee
- Dessert wine
Common Mistakes to Avoid
Using fresh bread (becomes soggy)
Overbaking (dries out pudding)
Skipping the soak time (uneven texture)
Burning the pecan topping (watch carefully)
Creative Variations
For Different Occasions:
- Chocolate lovers: Add chocolate chips to custard
- Holiday version: Include orange zest and cranberries
- Nut-free: Use toasted coconut instead
FAQs
Q: Can I use French bread instead?
A: Yes, but brioche makes it richer.
Q: How do I store leftovers?
A: Refrigerate 3 days – reheat in oven.
Q: Can I freeze this?
A: Yes, before baking – add topping fresh.
Q: What if I don’t have bourbon?
A: Substitute vanilla or omit.
Conclusion
This Pecan Pie Bread Pudding is the ultimate comfort dessert – combining the best elements of two Southern classics into one showstopping dish. Whether serving at holiday gatherings or cozy family dinners, its warm, caramelized flavors and custardy texture are guaranteed to delight.
Final Baker’s Secret: For extra indulgence, serve with bourbon caramel sauce! The combination of buttery bread, toasted pecans, and rich custard creates a dessert that’s nostalgic yet excitingly new.
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Pecan Pie Bread Pudding: The Ultimate Southern Comfort Dessert
- Total Time: 1 Hour
Description
Experience the ultimate comfort dessert with this Pecan Pie Bread Pudding! Combining the rich flavors of pecan pie with the warmth of bread pudding, this treat is perfect for any occasion.
Ingredients
1 loaf of French bread, cubed (about 6 cups)
1 cup chopped pecans
4 large eggs
1 cup light brown sugar
1 cup whole milk
1 cup heavy cream
1/2 cup melted butter
1/2 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Prepare the bread: Preheat your oven to 350°F (175°C). Place the cubed French bread on a baking sheet and toast in the oven for 10 minutes until lightly crispy. Transfer to a large mixing bowl.
Make the custard: In a separate bowl, whisk together the eggs, brown sugar, milk, heavy cream, melted butter, maple syrup, vanilla extract, ground cinnamon, and salt until well combined.
Combine and soak: Pour the custard mixture over the toasted bread cubes. Add the chopped pecans and gently mix until all the bread is coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
Bake: Transfer the mixture to a greased 9×13-inch baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
Serve: Let the bread pudding cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
This Pecan Pie Bread Pudding is a delightful fusion of two classic desserts, making it an irresistible addition to your dessert repertoire!
Prep Time: 15 minutes
Cook Time: 50 minutes
Notes
Pecan Pie Bread Pudding combines the best of both worlds, offering the comforting texture of bread pudding with the rich, nutty flavor of pecan pie. It’s a dessert that’s sure to impress and satisfy your sweet tooth.
