Best 7 Pecan Pie Bread Pudding Recipes

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Indulge in a delectable journey with our collection of pecan pie bread pudding recipes, a harmonious blend of classic Southern comfort and irresistible dessert decadence. These culinary creations elevate the traditional bread pudding with the addition of crunchy pecans, sweet gooey filling, and a symphony of warm spices. Each recipe offers a unique twist, ensuring an unforgettable taste experience. From the classic pecan pie bread pudding with its rich custard base and generous pecan filling to the decadent chocolate pecan pie bread pudding that combines the best of two worlds, our recipes cater to every palate. Whether you prefer a traditional bread pudding or a more contemporary take with the addition of dried fruits or a streusel topping, we have a recipe that will tantalize your taste buds.

Here are our top 7 tried and tested recipes!

EASY PECAN PIE BREAD PUDDING



Easy Pecan Pie Bread Pudding image

Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.

Provided by T-fal

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h10m

Yield 8

Number Of Ingredients 8

1 loaf day-old French baguette
5 eggs
3 ½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter
1 ½ cups brown sugar
1 ½ cups shelled pecan halves

Steps:

  • Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
  • Preheat oven to 350 degrees F.
  • In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
  • Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
  • Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
  • Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
  • Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
  • Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Nutrition Facts : Calories 719.1 calories, Carbohydrate 91.8 g, Cholesterol 157.4 mg, Fat 33.7 g, Fiber 3.3 g, Protein 16 g, SaturatedFat 11.8 g, Sodium 544.8 mg, Sugar 58.9 g

PECAN PIE BREAD PUDDING



Pecan Pie Bread Pudding image

A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h35m

Yield 9

Number Of Ingredients 13

1 (6 ounce) mini loaf French bread, cubed
Crisco® Original No-Stick Cooking Spray
6 large eggs
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
¾ cup dark corn syrup
½ cup firmly packed brown sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ½ cups coarsely chopped pecans, divided
1 (1/4 cup) scoop Vanilla ice cream
1 teaspoon Hungry Jack® Original Syrup
1 teaspoon Smucker's® Sundae Syrup™ Caramel Flavored Syrup
1 teaspoon Whipped topping

Steps:

  • Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
  • Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
  • Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 62.8 g, Cholesterol 168.3 mg, Fat 32.1 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 12.1 g, Sodium 357 mg, Sugar 35.9 g

PECAN PIE BREAD PUDDING



Pecan Pie Bread Pudding image

Rich, decadent, and boozy, this bread pudding recipe is very flavorful. It has layers of rich, delicious bread pudding and is full of pecans. The rum sauce makes the pudding sweeter and richer. This is easy to throw together. Don't let the rum scare you. The flavor is there, but it's not overbearing. We served it with some...

Provided by Gina Davis

Categories     Cakes

Time 1h20m

Number Of Ingredients 14

6 large eggs beaten
1 c light Karo syrup
1 c heavy cream
1/2 c butter, melted
2 tsp vanilla extract
1 c sugar
1/4 c dark rum or bourbon
8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted
1 c chopped or halved pecans divided
RUM SAUCE
1 stick butter
1 c sugar
1/4 c dark rum or bourbon
1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place

Steps:

  • 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
  • 2. In a large mixing bowl add eggs and slightly beat.
  • 3. Add everything but the bread and pecans. Mix well until it is combined really good.
  • 4. Fold in bread and half the pecans.
  • 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
  • 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
  • 7. Pour everything into your prepared baking dish.
  • 8. Top with remaining pecans.
  • 9. Pop in the oven and bake for 60 minutes.
  • 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
  • 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
  • 12. Remove from oven.
  • 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
  • 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
  • 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

PECAN PIE BREAD PUDDING



Pecan Pie Bread Pudding image

Yum

Provided by Toni Mendenhall

Categories     Other Breads

Time 1h5m

Number Of Ingredients 10

8 c bite-sized bread pieces
3 large eggs
1 1/4 c light corn syrup
1/3 c packed light-brown sugar
1/4 c granulated sugar
2 Tbsp unsalted butter, melted
1 tsp maple or vanilla extract
1/2 tsp salt
1 tsp cinnamon
1 c pecans, halved or chopped

Steps:

  • 1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
  • 2. Place all of the bread pieces into the baking dish.
  • 3. Pour the melted butter over the bread.
  • 4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans.
  • 5. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
  • 6. Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!

PECAN PIE BREAD PUDDING RECIPE - (4.3/5)



Pecan Pie Bread Pudding Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 9

1 (16-ounce) loaf French bread, cut into 1 1/2-inch cubes, about 8 cups
3 tablespoons unsalted butter, melted
3 large eggs
1 1/4 cups light corn syrup
1/4 cup sugar
1/3 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
Scant 1/2 teaspoon salt
1 cup pecans, large pieces and halves

Steps:

  • "Stale" fresh bread, I removed the crusts from it before cutting into cubes then laid them out in a single layer on a jellyroll pan and placed in a warm oven to dry out a bit before making the bread pudding. Spray an 11 x 8-inch baking dish with cooking spray. Place bread cubes in the baking dish. Drizzle the melted butter over the bread. Set aside. Preheat oven to 350°F. In a mixing bowl, lightly whisk the eggs; whisk in the corn syrup, sugar, brown sugar, vanilla, and salt. Add the pecans. Pour evenly over the bread. Using a rubber spatula, lift and move the bread around somewhat to coat all the pieces with the egg mixture. Redistribute the pecans if needed. Bake for 35 to 45 minutes or until golden brown and center is set. Serve room temperature with a dollop of whipped cream, if desired.

PECAN PIE BREAD PUDDING



PECAN PIE BREAD PUDDING image

Number Of Ingredients 1

1 bag BREAD

Steps:

  • 1. Preheat oven to 350 degrees F. 2. Put the bread cubes in a large bowl. 3. In a separate bowl, beat eggs, milk and half & half together. Pour over the bread and allow to soak 5 to 10 minutes. Pour bread pudding into a 9×13 greased pan. 4. In a small saucepan, melt the butter and mix with the brown sugar, corn syrup and pecans. Stir in the vanilla and salt. When the sugar has all melted and the mixture is syrupy, about five minutes, pour it into the pan of bread pudding and mix. 5. Cover the pan with foil and bake at 350 F 45 to 55 minutes, uncovering the pan after 30 minutes so the top will brown.

PECAN PIE BREAD PUDDING RECIPE - (4.4/5)



Pecan Pie Bread Pudding Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 10

8 cups bite-sized bread pieces
3 large eggs
1 1/4 cup light corn syrup
1/3 cup light-brown sugar, packed
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon maple or vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup pecans, halved or chopped

Steps:

  • Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture. Bake at 375ºF for 45 minutes. Serve warm with a dollop of whipped cream!

Tips:

  • Use stale bread: Stale bread will absorb the custard mixture better and result in a more cohesive bread pudding. If you don't have stale bread, you can toast fresh bread cubes in the oven at 350°F for 10-15 minutes.
  • Don't overmix the custard: Overmixing the custard will make it tough. Whisk the eggs and milk together just until they are combined.
  • Use a variety of nuts: In addition to pecans, you can also use walnuts, almonds, or hazelnuts in this recipe. You could also add a bit of dried fruit, like cranberries or raisins, for a pop of sweetness.
  • Bake the bread pudding in a water bath: This will help to prevent the bread pudding from drying out. Place the bread pudding dish in a larger roasting pan filled with hot water. The water should come halfway up the sides of the bread pudding dish.
  • Let the bread pudding cool slightly before serving: This will help the bread pudding to set and make it easier to slice.

Conclusion:

Pecan Pie Bread Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up stale bread and it is also a fun and festive dish to serve at holiday gatherings. With its rich, nutty flavor and creamy custard filling, Pecan Pie Bread Pudding is sure to be a hit with everyone who tries it.

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