How to make Southern pecan pie bread pudding

Robin Donovan

Recipe Developer

Everyone knows that pecan pie and bread pudding are two of the world’s most cravable, comforting desserts, right? The recipe below turns out something even better than either of them—a dessert that is a cross between the two. It’s easier to make than a pecan pie, but still has all the toasted nut, caramel flavor. And it’s got the rich custardy goodness of the best-ever bread pudding. Get your own; I’m not sharing mine.
This is especially good made with an eggy challah bread or brioche, but no matter what bread you use, be prepared to be blown away. This makes a great dessert any time of year, and is especially suited for special occasions—birthdays, Christmas, or Thanksgiving.

Cooktop Cove

Pecan Pie Bread Pudding

15 minutes

30 minutes

45 minutes

Butter for greasing the pan

2 ¾ cups whole milk

¾ cup heavy cream

4 large eggs, lightly beaten

1 cup granulated sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

1 (1-pound) loaf day-old French bread or challah, cut into 1 ½-inch cubes

½ cup unsalted butter, at room temperature

1 ½ cups (packed) brown sugar

1 cup chopped pecans

Preheat the oven to 400ºF. Grease a 9-by-13 baking dish with butter.

In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, and salt until well combined. Add the bread cubes and stir to mix well, making sure that all of the bread is saturated with the milk mixture.

In a small bowl, mix together the butter, brown sugar, and pecans with your hands, until the mixture resembles wet sand.

Spoon half of the soaked bread into the prepared baking dish. Top the bread with half of the butter and sugar mixture. Top with the remaining bread mixture and then the remaining butter and sugar mixture. Pour any leftover milk mixture over the top. Let stand for at least 15 minutes, or cover and refrigerate for as long as overnight.

Bake until the center is set and the top is golden brown, about 30 minutes. Serve warm.

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