Pecan Pie Bread Pudding is everything you love about the traditional pie we all know and love, with the texture and richness of bread pudding.
I’m in love with pecans. (So long as someone else is tasked with cracking them.) A handful of pecans has 3 grams of fiber and 3 grams of protein, which is great. But let’s be honest. We’re not making this pecan recipe because we’re looking for healthy dessert options. We are making Pecan Pie Bread Pudding because it’s loaded with sugar and it tastes good. No getting around it, so let’s own it.
Pecan Pie Bread Pudding
The first thing I think of with any sort of pecan recipe is Thanksgiving. I think it’s because the nuts play such a role in keeping with tradition. Pecans are harvested in September and November, so it makes sense.
In 1920 Karo Syrup started printing a pecan pie recipe on their product and that was that. You may still use your Grandma’s Pecan Pie recipe to this day.
No Karo in Pecan Pie Bread Pudding, Though.
I know! Is it even possible to use the words “pecan pie” in a recipe without including Karo?
For this yummy dessert, yes. Yes, it is. The crusty bread, the blend of brown and white sugar, and of course the heavy cream, put a new spin on an old favorite. It’s incredible, and I can’t wait for you to make it, taste it, and come back to share your opinion.
Check out the website I Love Pecans. So much info about buying, cracking, storing and using pecans! It’s super helpful.
More Pecan Recipes to Try!
Southern Upside Down Pecan Cake. Yes. It’s everything you hope it will be and more.
Pecan Ball Cookies. A new Thanksgiving sweets tradition you’ll want to start this year.
Pecan Pie Bread Pudding
Ingredients
Ingredients:
- 1 1 lb. day-old loaf French or crusty bread, cubed
- 2 1/2 cups whole milk
- 1 cup half and half or heavy cream
- 4 large eggs
- 1 cup white sugar
- 1 tbsp. pure vanilla extract
- 1/8 tsp. kosher salt
- 1/2 cup salted butter softened
- 1 1/2 cups light brown sugar
- 1 cup chopped pecans
Instructions
Directions:
- Preheat oven to 350 F and spray a 8 x 8 inch baking pan with non-stick baking spray.
- In a medium bowl, combine milk, half and half, eggs, white sugar, vanilla extract, and salt and whisk vigorously to combine.
- Add cubed bread to a large bowl and pour milk mixture over top. Let sit for about 10 minutes.
- In a small bowl, combine butter, light brown sugar, and chopped pecans and stir with a fork until combined.
- Pour half of the bread mixture into the prepared pan and top with half of the pecan topping.
- Pour remaining bread mixture over top and top with the rest of the pecan topping.
- Gently press down into the pan and place 8 x 8 inch pan onto a baking sheet.
- Bake for 45-55 minutes, until bread pudding is set as desired.
- Let cool at least 30 minutes in the pan before slicing and serving.
Last Step:
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Nutrition
