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Pecan Pie Bread Pudding: A Delicious Twist on Classic Comfort Food

Pecan Pie Bread Pudding: Your New Favorite Comfort Dessert

Discover the delicious twist of Pecan Pie Bread Pudding—a comforting, indulgent dessert that will wow your guests.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 loaf Challah or Brioche Bread about 1 pound; gluten-free if needed
  • 6 Large Eggs no substitutions recommended
  • 2 cups Heavy Cream half with whole milk can lighten it up
  • 1 cup Whole Milk use plant-based milk for dairy-free
  • 1 cup Light Brown Sugar coconut sugar is an alternative
  • 1/2 cup Granulated Sugar reduce total sugar if desired
  • 1/4 cup Bourbon omit for non-alcoholic
  • 2 tablespoons Unsalted Butter, melted dairy-free butter works well
  • 2 teaspoons Vanilla Extract no substitutions
  • 1 teaspoon Ground Cinnamon essential for that comforting taste
  • 1/2 teaspoon Ground Nutmeg freshly grated will elevate the flavor
  • 1/4 teaspoon Salt no substitutions needed
  • 1 cup Pecan Halves walnuts are a delightful alternative
For the Pecan Topping
  • 1/2 cup Unsalted Butter swap for dairy-free butter as needed
  • 1/4 cup Maple Syrup agave syrup is a suitable substitute
  • 1/4 teaspoon Salt no substitutions required
For Serving
  • Whipped Cream or Vanilla Ice Cream dairy-free versions available
  • Caramel Sauce for drizzling
  • Chopped Pecans optional garnish

Equipment

  • baking dish
  • Mixing Bowl
  • Saucepan

Method
 

Preparation Steps
  1. Melt the butter in a saucepan over medium heat. Stir in the brown sugar, maple syrup, and salt until dissolved, then add the pecans. Carefully pour the mixture into a greased baking dish, ensuring it's evenly spread.
  2. In a large bowl, whisk together the eggs, heavy cream, whole milk, both sugars, bourbon (if using), melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until well blended.
  3. Place the bread cubes in a large bowl and pour the prepared custard over them. Gently stir to ensure all the bread is soaked. Let it sit for at least 30 minutes, or overnight in the fridge.
  4. Preheat your oven to 350°F (175°C). Pour the soaked bread mixture over the pecan topping in the baking dish. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 20-30 minutes, until the pudding is set and golden.
  5. Allow the pudding to cool for about 30 minutes before serving. Cut into squares and serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 220mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

You can personalize the pudding with add-ins like chocolate or fruits. It's also make-ahead friendly, and leftovers can be stored in the fridge for up to 3 days.

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