If you could bottle the essence of a cozy autumn evening, Pecan Pie Bread Pudding would be that flavor. Combining everything you love about classic pecan pie and the comforting hug of rich bread pudding, this luscious dessert is both nostalgic and decadent. It’s perfect for impressing guests at a holiday table or treating yourself to a little weekday magic, and every bite is drenched in warm, buttery pecan pie sauce that’ll have you sneaking back for seconds—maybe thirds.

Pecan Pie Bread Pudding Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines with simple, pantry-friendly ingredients where every single one plays a part in creating irresistible flavor, texture, and soul-warming appeal. Gather these essentials and you’ll watch the magic happen!

Day-old French bread or brioche (6 cups, cubed): The backbone of our pudding, soaking up the rich custard without becoming mushy.
Pecans (1 1/2 cups, chopped): Toasty and nutty, these deliver the signature crunch and nutty sweetness that defines this dessert.
Whole milk (1 1/2 cups): Offers creaminess and moisture, ensuring every bite is custardy, not dry.
Heavy cream (1/2 cup, plus 1/4 cup for sauce): Makes the custard extra lush and the sauce dreamy and silky.
Eggs (3 large): Bind everything together and give the pudding its luscious, custard-like texture.
Light brown sugar (1 cup, plus 1/2 cup for sauce): Infuses the pudding and sauce with deep molasses flavor and gorgeous color.
Granulated sugar (1/2 cup): Balances the brown sugar for the perfect level of sweetness.
Unsalted butter (1/2 cup melted, plus 1/2 cup for sauce): Helps build richness and that craveable, buttery finish both in and on top of the bread pudding.
Vanilla extract (1 tablespoon for pudding, 1 teaspoon for sauce): Rounds out the flavors and brings warmth to the whole dish.
Cinnamon (1 teaspoon): Adds a subtle spiciness that makes the flavors pop and feel extra homey.
Salt (1/4 teaspoon): Elevates all the sweet and nutty notes, bringing balance to every bite.

How to Make Pecan Pie Bread Pudding

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C), ensuring an even, gentle bake. Grease a 9×13-inch baking dish liberally with butter or nonstick spray; this step is the secret to easy serving later and gives the pudding those perfectly caramelized edges everyone loves.

Step 2: Arrange the Bread and Pecans

Scatter your cubed bread evenly in the prepared baking dish, then sprinkle the chopped pecans across the top. This sets the ideal ratio of soft custardy bread to crispy, toasted pecans in every forkful—no digging required!

Step 3: Make the Custard

In a large mixing bowl, whisk together the milk, heavy cream, eggs, brown sugar, granulated sugar, melted butter, vanilla extract, cinnamon, and salt. You want this mixture completely smooth and uniform so that each inch of bread soaks up the same sweet, spiced richness.

Step 4: Soak and Rest

Pour your custard gently over the bread and pecans. Take a minute to press the bread down with a spoon or spatula; this step ensures no forgotten corners are left dry. Let everything rest for 15 minutes so those bread cubes absorb the beautiful custard—patience pays off here!

Step 5: Bake to Perfection

Pop the dish into your preheated oven. Bake, uncovered, for 45 to 55 minutes. The top should turn deeply golden and just crisp, while the center remains set but soft. Trust your nose—the aroma will be your sign you’re moments away from dessert bliss.

Step 6: Prepare the Pecan Pie Sauce

While your Pecan Pie Bread Pudding bakes, get started on the sauce. In a small saucepan over medium heat, melt 1/2 cup butter, then whisk in 1/2 cup brown sugar and 1/4 cup heavy cream. Keep things moving so the sugar doesn’t burn, and let it bubble gently for about 3-4 minutes to thicken to a glossy pourable sauce.

Step 7: Finish the Sauce

Take the saucepan off the heat and stir in the teaspoon of vanilla. The sauce should be smooth, rich, and pourable—just the thing for drizzling liberally over your warm bread pudding.

How to Serve Pecan Pie Bread Pudding

Garnishes

Warm and fresh from the oven, this dish is a showstopper on its own. For extra flair, spoon over a drizzle of pecan pie sauce just before serving. If you want to gild the lily, top with a scoop of vanilla ice cream or a dollop of whipped cream, and a scatter of more toasted pecans for crunch.

Side Dishes

Pecan Pie Bread Pudding shines as the main event on any dessert table, but it also plays well alongside lighter companions. Pair it after a fresh green salad for a balanced meal, or offer some tart berries on the side—their pop of acidity beautifully offsets the richness of the pudding.

Creative Ways to Present

For gatherings, try slicing the pudding into neat squares for individual servings, or use a large spoon to scoop it into pretty ramekins. Hosting a brunch? Ladle the pudding into decorative jars for a playful personal touch, with mini pitchers of warm pecan pie sauce on the side.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers, allow the Pecan Pie Bread Pudding to cool completely, then cover the baking dish tightly or transfer servings to an airtight container. It will keep in the refrigerator for up to 4 days without losing its magic.

Freezing

You can absolutely freeze portions of this dessert for later. Slice cooled bread pudding into squares, wrap individually in plastic wrap, and freeze in a zip-top bag. The pecan pie sauce freezes well too—just store it in a small container. Defrost in the fridge overnight before reheating.

Reheating

To recapture that oven-fresh goodness, reheat slices in the microwave for 30-60 seconds, or pop the baking dish in a 325°F oven covered with foil until heated through. Warm the pecan pie sauce gently on the stove or in the microwave, and pour it over just before serving. The flavors and textures will come right back to life!

FAQs

Can I prepare Pecan Pie Bread Pudding ahead of time?

Yes! You can assemble the bread pudding (without baking) the night before, cover tightly, and refrigerate. When you’re ready, just bake as directed—perfect for entertaining without last-minute stress.

What type of bread works best?

Day-old French bread or brioche are ideal because they hold their shape and have just the right density to soak up the custard beautifully. Avoid soft sandwich bread, which can turn mushy.

Is the pecan pie sauce necessary?

While the Pecan Pie Bread Pudding is delicious on its own, the sauce truly elevates it with a silky, caramelly finish that makes the dessert feel restaurant-worthy. If you’re short on time, you can serve with just a dusting of powdered sugar, but trust me—the sauce is worth it!

Can I add chocolate or other mix-ins?

Absolutely! A handful of chocolate chips, dried cranberries, or even a swirl of bourbon in the custard can add a fun twist. Just be sure not to overcrowd the pan so you keep that classic, custardy texture.

How do I know when it’s done baking?

Your Pecan Pie Bread Pudding is finished when the center is set (not wobbly) and the top is golden and crisp. Insert a knife in the center—it should come out mostly clean. Don’t overbake, as you want a bit of that soft, puddingy center!

Final Thoughts

There’s just something magical about a warm dish of Pecan Pie Bread Pudding—every spoonful feels like a decadent celebration, whether you’re sharing it with a crowd or savoring a quiet treat for yourself. Give this recipe a try, and you might just find it becomes the star of your dessert repertoire for years to come!