This Pecan Pie Bread Pudding is what happens when two iconic desserts combine in the most delicious way! With a gooey, sticky texture and caramel undertones, the crunchy, nutty pecans sprinkled on top and throughout only elevate this easy dessert.
Now, you already know how much I love a good bread pudding (this Chocolate Chip Bread Pudding is a Marley’s Menu all-time fan favorite!). It’s so easy to make, a great way to use up stale bread, and it absolutely melts in your mouth.
As a busy mom with a serious sweet tooth, I love a dessert that takes minimum effort, less than 10 ingredients, and only about 10 minutes of hands-on time like this one.
Pecan Pie Bread Pudding Ingredient Highlights
I like to use unsalted butter and add my own salt, but you can use salted butter instead and just skip the added salt.
Shelled pecan halves or pieces work best. While you absolutely can use roasted and flavored pecans (of course I mean flavors like praline, cinnamon sugar, honey roasted; not flavors like Cajun, hot & spicy, etc.), I usually just go for raw and unflavored here.
Any milk works in this recipe, including any percentage of dairy milk or any unsweetened, unflavored non-dairy milk.
As for the bread, truly any bread will do, but my favorites are white, challah, brioche, or French bread. It should be day-old or even stale, so it doesn’t get too soggy.
Pecan Bread Pudding Tips and Tricks
How to Make Bread Pudding with Pecans
The first thing you should do is melt your butter, so it has time to cool. I usually just melt it right in a large mixing bowl, in the microwave in 20-second intervals, whisking in between until liquefied.
Then, cube your bread. Slice it in roughly 1-inch cubes by stacking it and slicing with a bread knife. I like to roughly chop some of the pecan halves and leave some of them whole for a variety of textures in my homemade bread pudding.
Next, add the milk, vanilla, cinnamon, salt, and brown sugar to the melted butter and whisk. Then, beat in the eggs.
Fold the cubed bread and most of the pecans into the milky egg mixture (I keep a handful out to add on top) with a rubber spatula to coat. Then, transfer it to a baking dish.
There’s no need to line or grease your baking dish; the small amount of butter in the mixture is enough to ensure it doesn’t stick.
Add the rest of the pecans on top sporadically and bake. You’ll notice, when you first take your pecan bread pudding out of the oven, it will have a lot of height. Once it cools, it will start to sink down.
Allow it to cool before slicing into it. Try it with this Brandy Sauce for Bread Pudding!
How I Store and Reheat Leftover Homemade Bread Pudding with Nuts
This Pecan Pie Bread Pudding will last up to 5 days in a sealed airtight container if stored in the refrigerator. You can easily reheat it in the oven at 350°F for 10-15 minutes until it’s nice and warm.
It can also be frozen for up to two months. Allow it to thaw overnight in the fridge to defrost (preferred), or just reheat it straight from the freezer.
Gooey Pecan Pie Bread Pudding Recipe
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- 9 x 9 Baking Pan or similar
Ingredients
- 2 tablespoons unsalted butter
- 10 ounces stale bread (preferably white, challah, brioche, or french) (10 oz = ~ ½ loaf or 10-12 slices)
- 1 cup pecan halves
- 2 cups milk of choice
- ½ cup light or dark brown sugar (tightly packed)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
Instructions
- Melt the butter in the microwave in 20-second intervals, stirring in between, until completely liquefied. I do this right in my large mixing bowl but only do so if your bowl is microwave safe. Set it aside to cool.2 tablespoons unsalted butter
- Slice the bread into 1-inch cubes and roughly chop most of the pecans, keeping some whole.10 ounces stale bread (preferably white, challah, brioche, or french), 1 cup pecan halves
- To a large mixing bowl, add the melted butter, milk, sugar, vanilla, cinnamon, and salt. Whisk to combine. Then, add the eggs and beat until smooth.2 cups milk of choice, ½ cup light or dark brown sugar, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon salt, 2 large eggs, 2 tablespoons unsalted butter
- Add the cubed bread and most of the pecans (I like to set a handful aside to add on top) to the egg mixture and toss to coat.1 cup pecan halves
- Transfer to a 9×9-inch (or similar) baking pan (no need to grease or line it) and use a rubber spatula to spread it out in an even layer. Add the rest of the pecans on top and bake for 40-45 minutes until set. A slightly jiggly center is preferred. Cool, slice, and enjoy! Try it with this Vanilla Sauce for Bread Pudding.
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