Easy Pecan Pie Bread Pudding
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Pecan Pie Bread Pudding is the kind of dessert that brings everyone to the table. It’s got the best of both worlds: soft, custardy brioche bread and a rich, nutty pecan pie topping that caramelizes as it bakes. I love how simple it is to throw together, yet it tastes like something you’d find at a fancy bakery. The sweet cinnamon-spiced pecans and buttery sauce soak into every bite, making it the ultimate cozy treat. Whether you’re serving it for a weekend brunch or a laid-back family dinner, this dessert delivers big flavor with minimal effort. And if you really want to go all out? Add a drizzle of caramel and a scoop of ice cream. You won’t regret it!
Why You’ll Love Pecan Pie Bread Pudding
- Easy, No-Fuss Prep: Just mix, layer, and bake. No complicated steps or fancy techniques required.
- Rich, Comforting Flavor: The warm cinnamon, sweet brown sugar, and buttery pecans create that nostalgic pecan pie taste in every bite.
- Perfect for Any Occasion: Whether it’s a holiday brunch, family dinner, or a random Tuesday, this dessert always feels special.
- Brioche Bread Makes It Next-Level: Using soft, slightly sweet brioche bread gives the pudding an incredible custardy texture with a delicate, buttery flavor.
- Pairs Perfectly with Ice Cream: Serve it warm with a scoop of vanilla ice cream and a drizzle of caramel for restaurant-quality indulgence at home.
Ingredients Needed To Make Pecan Pie Bread Pudding
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Brioche bread
- Heavy cream
- Ground cinnamon
- Granulated sugar
- Eggs
- Vanilla extract
- Pecans
- Light brown sugar
- Butter
- Water
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pecan Pie Bread Pudding
- Prep the Dish: Grease a deep baking dish and place it on a baking sheet to catch any drips.
- Make the Custard: Whisk together the cream, sugar, eggs, cinnamon, and vanilla until smooth.
- Soak the Bread: Add the cubed brioche to the custard mixture and let it soak until the bread absorbs the liquid.
- Make the Pecan Pie Sauce: In a saucepan over medium heat, combine the chopped pecans, light brown sugar, cinnamon, vanilla extract, butter, and water. Stir continuously until the mixture comes to a gentle simmer and thickens slightly—about 5–7 minutes. The sauce should be glossy and spoonable. Remove from heat and let cool slightly before layering into the bread pudding.
- Layer the Pudding: Add half the soaked bread to the baking dish, top with half the pecan sauce, then repeat with the remaining bread and sauce.
- Bake: Cover the dish with foil and bake until set. Remove the foil and bake a little longer to get a golden, crisp top.
- Cool and Serve: Let the bread pudding cool before serving. For extra indulgence, drizzle with caramel sauce or add a scoop of ice cream.
Commonly Asked Questions
How should I store leftover pecan pie bread pudding?
Let the bread pudding cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn.
How do I reheat the bread pudding?
You can reheat individual portions in the microwave for about 30 seconds until warm. For larger amounts, cover the dish with foil and warm it in the oven at a low temperature until heated through. If the pudding seems dry, add a splash of cream before reheating.
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Can I use a different type of bread?
Yes! While brioche gives the pudding its soft, custardy texture, you can use challah, French bread, or even croissants. Just make sure the bread is slightly stale so it can soak up the custard without becoming soggy.
Can I make this bread pudding ahead of time?
Absolutely! You can assemble the entire dish the night before, cover it, and store it in the fridge. When you’re ready to bake, just pop it in the oven. This makes it a perfect option for brunch or holiday gatherings.
What can I serve with pecan pie bread pudding?
This dessert pairs beautifully with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream. For a fancier touch, serve it with a side of warm bourbon sauce or a sprinkle of powdered sugar.
Why is my bread pudding soggy?
A soggy bread pudding usually happens if the bread hasn’t absorbed enough custard before baking or if it’s underbaked. Make sure to let the bread sit in the custard mixture until it’s well-soaked, and bake it until the top is golden and set.
Can I add other ingredients to the bread pudding?
Definitely! Try adding chocolate chips, dried cranberries, or even a bit of orange zest for a fun twist. The base recipe is versatile and can handle a variety of add-ins without changing the texture too much.
Do I need to toast the pecans before adding them?
Toasting the pecans isn’t required, but it does add extra crunch and enhances their flavor. If you’d like to toast them, spread the pecans on a baking sheet and toast them in the oven for a few minutes before using.
Pecan Pie Bread Pudding
Ingredients
Bread Pudding
- 1 loaf St. Pierre brioche bread cubed
- 3 cups heavy cream
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
Pecan Pie Sauce
- 1 ½ cups pecans chopped
- ⅔ cup light brown sugar packed
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp butter
- ½ cup water
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch round x 3-inch deep dish or 7x10x3-inch deep dish with butter. Place the dish on a cookie sheet to catch any spills.
- Make the Pecan Pie Sauce: In a saucepan over medium heat, combine the chopped pecans, light brown sugar, cinnamon, vanilla extract, butter, and water. Stir continuously until the mixture comes to a gentle simmer and thickens slightly—about 5–7 minutes. The sauce should be glossy and spoonable. Remove from heat and let cool slightly before layering into the bread pudding.
- Prepare the bread pudding mixture: In a large bowl, whisk together the heavy cream, cinnamon, sugar, eggs, and vanilla extract until well combined.
- Add the cubed brioche bread to the bowl and mix gently until the bread absorbs the liquid.
Assemble the Layers
- Pour half of the bread mixture into the prepared baking dish and press it down.
- Sprinkle half of the pecan pie sauce over the bread.
- Add the remaining bread pudding mixture, press it down, and top with the rest of the pecan pie sauce.
- Cover with foil and bake for 1 hour.
- Remove the foil and bake for an additional 10 minutes until golden brown.
- Remove from the oven and let it sit for 1 hour before serving.
- Optional toppings: Drizzle with caramel sauce and serve with ice cream. Enjoy!
Nutrition
Pecan Pie Bread Pudding is one of those desserts that disappears fast! One bite and you’ll see why. The soft, custardy bread paired with the sweet, crunchy pecans makes every bite feel like a treat. Whether you’re serving it for a family brunch or sneaking a midnight snack, this is one dessert that never disappoints. Just don’t forget the caramel drizzle and ice cream. It takes this dessert to a whole new level!
The recipe is missing instructions on how to make the pecan pie sauce.
Hi Ann- sorry for any confusion. This has been updated
Awesome!