The first time I made this Pecan Pie Bread Pudding, the house filled with a scent so intoxicatingly warm and buttery, it felt like a hug. It was a happy accident, born from a surplus of day-old challah and a deep craving for my grandmother’s pecan pie, but without the fuss of a pastry crust. What emerged from the oven was something even more magical: a dessert that captures the very soul of a pecan pie in the comforting, custardy form of a bread pudding. It’s the ultimate celebration of cozy decadence, and it’s been a holiday and Sunday supper showstopper ever since.
Why You’ll Love This Pecan Pie Bread Pudding
It’s the best of two worlds. You get the gooey, nutty goodness of a classic pecan pie layered with the soft, custardy comfort of a perfect bread pudding.
It’s a make-ahead dream. Preparing it the night before not only makes your day easier but allows the bread to fully absorb the rich custard, resulting in an unbelievably tender texture.
It’s surprisingly simple. While it tastes incredibly complex and gourmet, the process is straightforward—no fancy techniques required.
It will make your kitchen smell heavenly. The aroma of toasting pecans, browned butter, and maple syrup baking together is pure happiness.
I once brought this to a potluck, slightly worried it was too simple. A friend’s husband, a famously picky eater who “doesn’t like desserts,” hovered near the pan and eventually took a small scoop. Ten minutes later, he was back with his empty plate, asking with a hopeful smile, “Is there any more of that… stuff?” It’s the dish that converts everyone.
What Makes It Special
The magic is in the ingredients. Each one builds a layer of flavor that makes this dessert unforgettable.
Challah Bread: Its rich, eggy structure and slight sweetness are perfect for soaking up the custard without falling apart.
Browned Butter: This is the secret weapon. Browning the butter adds a deep, nutty complexity that elevates the entire dish.
Maple Syrup & Brown Sugar: Together, they create a caramel-like sweetness with hints of molasses and maple, far more interesting than plain white sugar.
Toasted Pecans: Toasting is non-negotiable. It unlocks their essential oils, making them incredibly fragrant and crunchy.
Sweetened Condensed Milk: This is what creates that iconic, creamy-sweet pecan pie filling texture within the pudding.
Making It Happen
Begin by toasting your pecans. Spread them on a sheet pan and pop them in a 350°F oven for just 6-8 minutes until they’re fragrant. Let them cool while you prepare the custard.
Next, brown your butter. Melt unsalted butter in a saucepan over medium heat. It will foam, then clear, and then you’ll see little brown bits form at the bottom. Swirl the pan and watch carefully until it smells wonderfully nutty, then immediately pour it into a bowl to stop the cooking.
In the bowl of your stand mixer, beat the eggs on medium speed until they’re light and fluffy. This incorporates air for a lighter pudding. Then, gently stir in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, your beautifully browned butter, and vanilla extract. The mixture will be a rich, caramel color.
Now, gently fold in your cubed challah and one cup of the toasted pecans. Use a spatula to ensure every piece of bread is lovingly coated in that luxurious custard. Pour this mixture into your prepared baking dish and scatter the remaining pecans over the top like a crown.
This is where patience comes in. Cover the dish and let it rest in the refrigerator overnight. Trust me, it’s worth the wait.
When you’re ready to bake, heat your oven to 350°F. Bake the pudding for 65 to 75 minutes. You’re looking for a golden-brown top, set edges, and a center that reaches 160°F on an instant-read thermometer. If the top is browning too quickly, a tent of foil over the edges will protect it. Let it cool for at least five minutes to allow the custard to set slightly before serving.
You Must Know
Day-Old Bread is Key: Slightly stale bread absorbs the custard better without turning to mush.
Don’t Skip Toasting the Nuts: Raw pecans are pale and bland in comparison. Toasting is essential for maximum flavor.
The Overnight Rest is a Game-Changer: This isn’t just a suggestion; it’s the secret to a perfectly saturated, custardy texture throughout.
Use an Instant-Read Thermometer: For absolute perfection, bake until the center hits 160°F. This guarantees it’s set without being overbaked.
Serving It Up
This bread pudding is a star on its own, but a drizzle of warm caramel sauce or a dollop of freshly whipped cream takes it over the top. For the ultimate experience, serve it warm with a scoop of high-quality vanilla ice cream that slowly melts into the crevices. A cup of strong black coffee, a glass of cold milk, or even a sweet dessert wine like a Riesling or Muscat makes a wonderful pairing.
Make It Different
Gluten-Free: Use a sturdy gluten-free bread, like a gluten-free brioche or challah.
Dairy-Free: Substitute the heavy cream with full-fat coconut milk and use a plant-based butter alternative for browning.
Chocolate Chip: Fold in ½ cup of semi-sweet chocolate chips with the pecans for a chocolatey surprise.
Different Bread: Brioche or croissants would be a decadent substitute for the challah.
Storing and Reheating Your Creation
Store any leftovers covered tightly in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 60-90 seconds until warm. For a larger portion, cover the baking dish with foil and warm it in a 325°F oven for 15-20 minutes. This will help restore the lovely texture better than the microwave.
Success Tips
For the absolute best results, ensure your eggs and dairy are at room temperature before mixing. This helps them emulsify into a smoother, more uniform custard. When browning your butter, use a light-colored saucepan so you can easily see the color change. And finally, be patient during the cooling period—it allows the custard to fully set, making for cleaner slices.
Frequently Asked Questions
Can I bake this right away instead of waiting overnight?
You can, but the texture won’t be quite the same. The overnight rest allows the bread to fully absorb the custard, resulting in a richer, more uniform pudding that’s creamier throughout. If you’re in a pinch, a minimum 2-hour soak will work.
My bread pudding came out soggy. What happened?
This usually means it needed more baking time. Ovens vary, which is why an instant-read thermometer is so helpful. Ensure the internal temperature reaches 160°F for a set custard.
Can I use a different type of nut?
Absolutely! Walnuts would be a fantastic substitute and offer a slightly more robust, earthy flavor.
What can I use instead of challah bread?
Brioche is the closest substitute. A good quality, sturdy white bread or even croissants would also work well.
Can I freeze pecan pie bread pudding?
Yes, it freezes beautifully. Cool it completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Pecan Pie Bread Pudding Recipe
Prep time: 20 minutes (plus overnight rest)
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes + resting
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 8 servings
Ingredients
12 ounces (450g) day-old Challah bread, cut into 1″ cubes
6 large eggs
6 ounces (170g) sweetened condensed milk
8 ounces (227g) heavy whipping cream
½ cup (156g) pure maple syrup
¼ teaspoon (1.25g) salt
½ cup (125g) firmly packed light brown sugar
½ cup (113g) browned unsalted butter, cooled slightly
1 tablespoon (13g) vanilla extract
1 ½ cups (185g) coarsely chopped toasted pecans, divided
Instructions
If your pecans are not already toasted, preheat oven to 350°F. Spread pecans in a single layer on a sheet pan and bake for 6-8 minutes, stirring once, until fragrant. Remove immediately and let cool.
Grease an 8.5″ x 11″ (or similar 1.5-quart) baking dish with non-stick cooking spray.
In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a hand mixer), beat the eggs on medium speed until light and fluffy.
Switch to a paddle attachment or a mixing spoon. Stir in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, browned butter, and vanilla extract until just combined.
Using a rubber spatula, gently fold in the bread cubes and 1 cup of the toasted pecans until all the bread is evenly moistened.
Pour the mixture into the prepared baking dish and sprinkle the remaining ½ cup of pecans evenly over the top.
Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
When ready to bake, preheat your oven to 350°F. Bake the bread pudding, uncovered, for 65-75 minutes, or until the edges are golden brown and the center registers 160°F on an instant-read thermometer. If the top is browning too quickly, tent the edges with foil.
Remove from the oven and let it cool for at least 5-10 minutes before serving. Serve warm with caramel sauce, whipped cream, or vanilla ice cream.
Notes:
Allergy Info: Contains eggs, dairy, wheat, tree nuts.
Nutrition information is an estimate and will vary based on specific ingredients and portions.
