Pecan Pie Bread Pudding — Rustic Holiday Classic
The first bite is warm, gooey custard with a crackle of toasted pecans and a hit of molasses — a true comfort dessert. Pecan Pie Bread Pudding blends the nutty, caramel notes of pecan pie with the soft, custardy bite of bread pudding. After testing this recipe 8 times with different breads and pecan-to-sugar ratios, I landed on a version that holds its shape, browns evenly, and keeps a crisp nut topping. I developed this method while developing holiday menus at a neighborhood bistro; it’s forgiving and great for a crowd. Read on to learn why it works and how to make it perfectly every time.
Why This Recipe Works
- An egg-rich custard soaks into the bread without becoming soup, producing a soft center and set edges.
- Brown sugar and molasses mimic pecan-pie flavors without making the custard grainy.
- Toasting pecans and finishing under the broiler adds a crisp, caramelized top that contrasts the custard.
- Briefly drying the bread first lets it absorb custard evenly without falling apart.
- A quick pan sauce of butter and dark corn syrup (or molasses) on top mirrors the pecan pie glaze for true flavor.
Ingredients Breakdown
- Stale bread (about 450 g / 1 lb or 8 cups cubed): Day-old brioche or challah works best because of high fat and egg content. Avoid overly dense sandwich bread — it will stay gummy.
- Whole milk 240 ml (1 cup) and heavy cream 240 ml (1 cup): Cream gives richness; milk thins the custard so it soaks quickly.
- Large eggs 4 (about 200 g): Eggs set the custard. Do not reduce eggs or the pudding will be loose.
- Light brown sugar 200 g (1 cup, packed): Provides moisture and caramel notes; using dark brown sugar adds deeper molasses flavor.
- Unsalted butter 85 g (6 tbsp), melted: Adds silkiness to the custard and to the pecan topping.
- Pecans 150 g (1 1/2 cups), toasted and chopped: Toast first to intensify flavor. Use halves for the top for visual appeal.
- Dark corn syrup or molasses 80 ml (1/3 cup): Makes the topping glossy and helps it set like pecan pie. If using molasses, expect a stronger flavor.
- Vanilla extract 10 ml (2 tsp): Essential for balance.
- Bourbon or dark rum 30 ml (2 tbsp), optional: Adds warmth and depth; omit for no-alcohol version.
- Salt 1/2 tsp (use Diamond Crystal 1 tsp if using Morton’s, then halve quantity): Enhances flavors.
- Optional: 60 g (1/2 cup) raisins or chopped crystallized ginger — add for extra texture but they will change chew and sweetness.
Substitution notes: You can use maple syrup instead of corn syrup, but the topping will be less viscous and may not set as glossy. For a lower-fat version, reduce cream to 120 ml (1/2 cup) and add 120 ml (1/2 cup) milk; expect a slightly denser texture.
Essential Equipment
- 9 x 13-inch (23 x 33 cm) baking dish — large enough for the custard volume; smaller pans will overflow.
- Mixing bowls (large and medium).
- Whisk and rubber spatula.
- Kitchen scale — for accurate dry measurements.
- Oven thermometer — ovens vary; an accurate temp prevents overbaking.
- Baking sheet for toasting pecans and drying bread.
- Instant-read thermometer (optional) to check custard — 74°C (165°F) indicates set custard.
If you don’t have a 9 x 13 pan, use two 8 x 8-inch pans and reduce oven time by 5–8 minutes.
Step-by-Step Instructions
Prep Time: 20 minutes. Cook Time: 45 minutes. Inactive Time: 15 minutes (bread drying and custard soak). Total Time: about 1 hour 20 minutes. Servings: 8 (1 slice each).
Step 1: Dry and toast the bread
Cut 450 g (1 lb / about 8 cups) stale brioche or challah into 2–3 cm (3/4–1 inch) cubes. Spread on a baking sheet and dry in a 150°C (300°F) oven for 10–12 minutes until the edges are just firm and slightly colored. Cooling and slight dryness helps the cubes absorb custard evenly.
Step 2: Toast the pecans
Spread 150 g (1 1/2 cups) pecan halves on a separate sheet. Toast at 175°C (350°F) for 6–8 minutes, shaking halfway, until fragrant and lightly browned. Cool, then chop half for the custard; reserve halves for topping. Toasting brings out nut oils and prevents sogginess.
Step 3: Make the pecan glaze
In a small saucepan, melt 60 g (4 tbsp) unsalted butter with 80 ml (1/3 cup) dark corn syrup and 50 g (1/4 cup) packed brown sugar over low heat, stirring 2–3 minutes until sugar dissolves. Remove from heat, stir in 10 ml (2 tsp) vanilla and 30 ml (2 tbsp) bourbon if using. This makes a glossy sauce like pecan pie filling.
Step 4: Whisk the custard
In a large bowl, whisk 4 large eggs until smooth. Whisk in 240 ml (1 cup) whole milk, 240 ml (1 cup) heavy cream, 200 g (1 cup) packed light brown sugar, 1/2 tsp salt, and the cooled pecan glaze. Do not overmix — stop when the mixture is uniform. Stir in 75 g (3/4 cup) chopped toasted pecans.
Step 5: Combine bread and custard
Place dried bread cubes in the buttered 9 x 13-inch dish. Pour the custard evenly over the bread, pressing gently with a spatula so all cubes are moistened. Let sit at room temperature for 15 minutes to allow full absorption. Press again if needed.
Step 6: Bake until set
Preheat oven to 175°C (350°F). Dot the top with an extra 25 g (2 tbsp) butter and sprinkle reserved pecan halves. Bake uncovered for 35–45 minutes until the top is golden and an instant-read thermometer reads 74°C (165°F) in the center, or when the center feels springy. If top browns too fast, tent with foil at 25 minutes.
Step 7: Finish under the broiler (optional)
For a crisp glaze, switch to broil on high for 2–3 minutes, watching closely, until pecans caramelize. Remove and let rest 10 minutes before serving. Resting helps the custard set further and makes slicing cleaner.
Expert Tips & Pro Techniques
- Common mistake: soggy center. Dry the bread and let it sit 15 minutes after pouring custard so cubes absorb without collapsing.
- Use a mix of breads: brioche for richness plus a cup of country bread for structure.
- Make-ahead: Assemble, cover, and refrigerate overnight up to 12 hours. Bring to room temperature 30 minutes before baking and add 5–7 minutes to bake time.
- Professional technique: Warm the custard slightly (to about 30°C / 90°F) before pouring if ingredients are cold — this helps even absorption and reduces bake time.
- Control sweetness: Brown sugar in the custard plus the glaze makes this sweet. Reduce custard sugar to 150 g (3/4 cup) if you prefer a less-sweet dessert.
- Crisp topping trick: Brush pecans with a thin layer of melted sugar glaze 5 minutes before broiling to prevent burning and improve shine.
Storage & Reheating
- Refrigerator: Cool completely, cover in an airtight container or foil, and refrigerate for 3–4 days.
- Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes from chilled, or 15–20 minutes from frozen (covered for the first 10 minutes, uncovered last 5 to crisp). Avoid microwaving — it can make the custard rubbery and the pecans soggy.
Variations & Substitutions
- Gluten-Free Version: Replace bread with a certified gluten-free brioche or 450 g of GF challah; add 1/4 tsp xanthan gum if your bread is crumbly. Baking time is the same.
- Boozy Maple: Swap bourbon for 30 ml (2 tbsp) dark rum and use 60 ml (1/4 cup) pure maple syrup in the glaze for a maple-pecan twist.
- Lower-Sugar: Reduce brown sugar in custard to 150 g (3/4 cup) and use maple or a sugar substitute in the glaze; expect a less glossy top.
- Dairy-Free: Use 480 ml (2 cups) full-fat coconut milk (canned) in place of milk+cream and 85 g (6 tbsp) vegan butter. Flavor will be slightly coconut-forward.
- Nut-Free: Replace pecans with toasted pumpkin seeds for crunch and use a simple brown-sugar glaze; note the flavor shifts away from pecan pie.
Serving Suggestions & Pairings
- Serve warm with a scoop of vanilla ice cream or softly whipped cream.
- Pair with coffee or a nutty, medium-bodied bourbon for an adult finish.
- Add a tart side: fresh berry compote or orange segments cut through the sweetness.
- Try alongside our [Garlic Roasted Potatoes] for a savory-sweet brunch contrast.
Nutrition Information
Per serving (1 slice; recipe makes 8 servings):
- Calories: 540 kcal
- Total Fat: 31 g
- Saturated Fat: 12 g
- Cholesterol: 140 mg
- Sodium: 320 mg
- Total Carbohydrates: 58 g
- Dietary Fiber: 3 g
- Sugars: 36 g
- Protein: 8 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my bread pudding turn out soggy?
A: Usually the bread was not dried enough or too much custard was used. Dry the cubes in a 150°C (300°F) oven for 10–12 minutes and let the dish sit 15 minutes after pouring custard so the bread absorbs evenly.
Q: Can I make this without eggs?
A: Eggs set the custard and give stability. For an egg-free version, use 240 ml (1 cup) silken tofu blended with 4 tbsp cornstarch and 480 ml (2 cups) full-fat coconut milk; texture will be different and slightly denser.
Q: Can I double this recipe for a crowd?
A: Yes. Use two 9 x 13-inch pans or a larger hotel pan. Baking time may increase by 5–10 minutes; check for an internal temp of 74°C (165°F).
Q: Can I prepare this the night before?
A: Yes. Assemble, cover tightly, and refrigerate up to 12 hours. Add 5–8 minutes to the bake time and let it warm at room temperature 20–30 minutes before baking.
Q: How long does this keep in the fridge?
A: Store in an airtight container for 3–4 days. Reheat slices in a 175°C (350°F) oven for 10–12 minutes.
Q: Do I have to use corn syrup in the glaze?
A: Corn syrup gives a glossy, set top like pecan pie. Maple syrup or molasses work, but the finish may be less shiny and slightly softer.
Q: How can I tell when it’s done without a thermometer?
A: The center should feel just set and slightly springy when gently pressed. Edges should be golden brown. If it jiggles like liquid, bake longer.
Conclusion
Pecan pie bread pudding is an easy, crowd-pleasing way to turn day-old bread into a festive dessert. For another take on combining pecan-pie flavors with custardy bread pudding, see Call Me PMc’s Pecan Pie Bread Pudding and for a different technique and topping idea, visit Serena Lissy’s Pecan Pie Bread Pudding. Enjoy warm with ice cream, and plan to make extra — it reheats beautifully.
Print
Pecan Pie Bread Pudding
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting dessert combining the flavors of pecan pie and bread pudding, featuring toasted pecans and a rich custard.
Ingredients
- 450 g stale bread (about 1 lb or 8 cups, cubed)
- 240 ml whole milk (1 cup)
- 240 ml heavy cream (1 cup)
- 4 large eggs (about 200 g)
- 200 g light brown sugar (1 cup, packed)
- 85 g unsalted butter (6 tbsp, melted)
- 150 g pecans (1 1/2 cups, toasted and chopped)
- 80 ml dark corn syrup or molasses (1/3 cup)
- 10 ml vanilla extract (2 tsp)
- 30 ml bourbon or dark rum (2 tbsp, optional)
- 1/2 tsp salt
- 60 g raisins or chopped crystallized ginger (optional, for extra texture)
Instructions
- Dry and toast the bread: Cut bread into cubes and dry in the oven.
- Toast the pecans: Spread pecan halves on a baking sheet and toast.
- Make the pecan glaze: Melt butter, corn syrup, and sugar in a saucepan.
- Whisk the custard: Combine eggs, milk, cream, sugar, salt, and glaze.
- Combine bread and custard: Pour custard over the bread, pressing gently.
- Bake until set: Preheat oven and bake the mixture.
- Finish under the broiler (optional): Crisp the topping under the broiler.
Notes
Let the bread pudding rest for 10 minutes before serving for cleaner slices. Option to refrigerate overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 36g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg