Pecan Pie Bread Pudding

  • Yield: 16
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For all you pecan pie lovers out there this recipe is for you. We take the best worlds of both pecan pie and bread pudding and combine them together to make this tasty dish. This is a super easy to make recipe. And the taste buds of your family and friends will thank you.


  • 1 (16 oz) loaf of day-old French bread
  • 2 and 1/2 cup milk
  • 1 cup half & half (see notes) You can substitute whole milk or heavy cream
  • 4 eggs, lightly beaten
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1 and 1/2 cup packed brown sugar
  • 1 cup pecan, chopped


Step 1

Preheat oven to 350 degrees F. Cube bread then place in a large bowl.

Step 2

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes

Step 3

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.

Step 4

Pour half of the bread mixture into a greased 8×8 inch pan. (Yes, 8×8-inch pan.) Top with half of the pecan mixture.

Step 5

Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes.

Step 6

The center will be slightly jiggly but will set when cool. Allow to cool 20 to 30 minutes before serving so that the slices will hold together.

Shared by Dawn Robinson

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