Delicious Pecan Bread Pudding

This pecan pie bread pudding transforms humble day-old bread into a decadent dessert that perfectly captures the rich flavors of traditional pecan pie in a comforting bread pudding format. With a golden crisp top and custardy interior studded with crunchy pecans, it's the perfect marriage of two beloved desserts.

I first made this recipe during a chilly autumn weekend when I needed to use up leftover French bread. My family was so smitten with the result that it quickly replaced traditional pecan pie at our Thanksgiving table, combining two dessert favorites into one irresistible treat.

Ingredients

• Day old bread: The key foundation that soaks up all the delicious custard. Choose a sturdy bread like brioche, challah, or French bread for best results
• Large eggs: Creates the rich custard base. Room temperature eggs blend more smoothly
• Granulated sugar: Provides essential sweetness. Use fine sugar for better dissolution
• Whole milk: Creates a luxurious custard. Full-fat milk yields the creamiest texture
• Light brown sugar: Adds caramel notes and moisture. Fresh soft brown sugar works best
• Vanilla extract: Enhances the overall flavor profile. Pure vanilla extract offers superior flavor
• Ground cinnamon and nutmeg: These warm spices complement the pecans beautifully. Freshly grated nutmeg makes a noticeable difference
• Chopped pecans: The star ingredient that adds crunch and nutty flavor. Toast them lightly beforehand for enhanced flavor
• Unsalted butter: Adds richness and helps crisp the top. European-style butter has higher fat content for extra richness

Step-by-Step Instructions

Prepare the baking dish:

Generously butter a 9×13-inch baking dish, ensuring every corner is coated. This prevents sticking and adds extra flavor to the exterior of your pudding. The size of the dish matters here as it determines how thick your pudding will be.

Arrange the bread:

Spread the cubed bread evenly in your prepared dish. Make sure the bread pieces are relatively uniform in size to ensure even soaking and cooking. Day-old bread works best as it more readily absorbs the custard mixture without becoming soggy.

Create the custard mixture:

In a large bowl, whisk eggs until frothy before adding the sugars, continuing to whisk until well incorporated and slightly thickened. This creates the base for your custard. Then whisk in milk, melted butter, vanilla, cinnamon, and nutmeg until completely combined and smooth. The mixture should be rich and fragrant.

Add the pecans:

Gently fold in the chopped pecans, ensuring they are distributed evenly throughout the custard mixture. Reserve a handful to sprinkle on top if you want extra visual appeal and crunch on the finished pudding.

Combine bread and custard:

Pour the pecan custard mixture slowly over the bread cubes, making sure all pieces get saturated. Press down gently with a spatula to help the bread absorb the liquid. Take your time with this step as proper soaking is crucial for the final texture.

Allow soaking time:

Let the mixture rest for 15-20 minutes before baking. This rest period is crucial as it allows the bread to fully absorb the custard, resulting in a more uniform texture. For even better results, you can refrigerate for up to 24 hours before baking.

Bake to perfection:

Bake at 350°F for 40-45 minutes until the top is golden brown and the center is set but still slightly jiggly. The pudding will continue to firm up as it cools. If the top browns too quickly, cover loosely with foil.

The vanilla and cinnamon in this recipe create the foundation of what makes this pudding so irresistible. I learned to double the vanilla in this recipe after a happy accident one Christmas when I misread the measurement. The enhanced vanilla note perfectly complements the toasted pecans, creating what my grandmother calls "the flavor of memories."

Make-Ahead Instructions

This bread pudding is perfect for planning ahead. You can prepare the entire dish up to the baking point, cover tightly with plastic wrap, and refrigerate overnight. The extra soaking time actually improves the flavor and texture. When ready to serve, simply remove from the refrigerator, let stand at room temperature for 30 minutes, then bake as directed. Add about 10 extra minutes to the baking time if starting from cold.

Serving Suggestions

While delicious on its own, this pecan pie pudding reaches new heights with thoughtful accompaniments. Serve warm with a scoop of vanilla ice cream that melts into the crevices, or with freshly whipped cream lightly flavored with bourbon. For special occasions, drizzle with homemade caramel sauce or maple syrup. I like to dust it with powdered sugar just before serving for an elegant finish.

Variations to Try

The basic recipe is wonderful, but you can customize it to suit your taste preferences. Try adding dark chocolate chips for a decadent chocolate pecan version. Substitute half and half or heavy cream for the milk for an even richer pudding. Add a tablespoon of bourbon or rum to the custard for a sophisticated adult version. You can also experiment with different nuts like walnuts or a mixture of your favorites.

Storage Tips

Store leftover bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or place the entire dish in a 300°F oven until warmed through. For longer storage, freeze portions wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

→ Can I use different types of bread?

Yes, you can use any sturdy bread like brioche, challah, or French bread. Avoid highly seasoned or very soft breads.

→ What type of pecans work best?

Chopped pecans are ideal for mixing into the pudding, while pecan halves work well as an optional garnish for added texture.

→ Can I prepare this dessert in advance?

Yes, you can assemble the pudding ahead of time, refrigerate it, and bake just before serving to enjoy it fresh and warm.

→ What toppings go well with it?

Serve it with whipped cream, caramel sauce, or a scoop of vanilla ice cream for a decadent finish.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.