Best 10 Pudding Pecan Pie Recipes

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Indulge in a delightful symphony of flavors with our irresistible Pudding Pecan Pie recipes. This classic Southern dessert combines the velvety smoothness of creamy pudding with the nutty crunch of pecans, all nestled in a flaky, buttery crust. Our collection of recipes caters to every taste, from the traditionalist who cherishes the original to those seeking unique variations that add a modern twist. Whether you prefer a classic filling made with vanilla pudding and chopped pecans or a decadent chocolate pudding filling swirled with caramel, we have a recipe that will satisfy your cravings. Explore our selection and discover the perfect Pudding Pecan Pie recipe to tantalize your taste buds and create a memorable dessert experience.

Here are our top 10 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.

CHOCOLATE PECAN PIE WITH CHOCOLATE PUDDING



Chocolate Pecan Pie with Chocolate Pudding image

Pecan pie is always good in my book, but add chocolate pudding and homemade whipped cream and I'm in heaven!

Provided by Stacy Cook

Categories     Puddings

Time 2h15m

Number Of Ingredients 17

FOR THE PIE
1/2 c karo syrup
2 eggs
1/2 c sugar
1 Tbsp butter melted
1/2 tsp vanilla extract
1 c pecan halves
1 deep dish pie shell (unbaked)
FOR FILLING
1 pkg jello cook and serve chocolate pudding
THE TOPPING
1 c heavy whipping cream
1/4 c sugar
1 tsp vanilla extract
OPTIONAL GARNISH
1/2 c semi sweet chocolate chips
2 Tbsp milk

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  • 3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  • 4. While the pie is bake, prepare Jello pudding according to package directions. Put in the refrigerator to cool.
  • 5. When pudding and pie are chilled, spread pudding over the pie. In a mixing bowl whip heavy cream till almost stiff. Add sugar and vanilla and whip until cream holds peaks. Top pie with whip cream.
  • 6. If you would like to garnish pie, Melt a 1/2 cup semi sweet chocolate chips in a double boiler, whisk in about 2-3 tablespoons of milk, whisk until smooth, put in a squeeze bottle, or do like I do, put it in a zipper bag and cut the very tip out of a corner and drizzle over the pie. Enjoy!
  • 7. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. High Altitude Adjustments: Reduce sugar to 1/4 cup and increase butter to 2 tablespoons. Reduce oven temperature to 325°F. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

JELLO PUDDING PECAN PIE



Jello Pudding Pecan Pie image

this is one of my families favorite pies and bake it every years at Thanksgiving and Christmas.

Provided by Annetta Hardison

Categories     Pies

Time 50m

Number Of Ingredients 6

1 small package vanilla pudding mix
1 cup corn syrup
3/4 cup evaported milk
1 egg
1 cup chopped pecans
1 unbaked pie shell or tarts

Steps:

  • 1. Blend pudding with corn syrup. Gradually add milk and egg. Stir to blend. Add chopped pecans and stir and pour into the pie shell or tarts. Bake at 375 degrees for about 40 minutes until top is firm or just begins to crack
  • 2. Cool then serve with vanilla ice cream

PUDDING PECAN PIE



Pudding Pecan Pie image

This makes a good make-ahead dessert. Very easy and you just can't stop at one piece a day!

Provided by Pat Duran

Categories     Pies

Time 45m

Number Of Ingredients 6

3 oz pkg. butterscotch or vanilla instant pudding mix
1 c karo corn syrup
3/4 c evaporated milk
1 large egg, slightly beaten
1 c chopped pecans
1 unbaked 8 or 9-inch pie shell-see(

Steps:

  • 1. Blend dry pudding mix with corn syrup;gradually add evaporated milk and egg, stirring to blend well. Then add in pecans. Pour into unbaked pie shell. Bake at 375^ until top is firm and just begins to crack- about 40 minutes. Cool at least 3 hours.

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 good quality ingredients: The better the ingredients, the better the pie will taste. Use fresh, unsalted butter, pure vanilla extract, and high-quality chocolate.
  • Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie in a preheated oven: This will help the pie to cook evenly.
  • Let the pie cool completely before serving: This will allow the flavors to meld and the pie to set.

Conclusion:

Pudding pecan pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, chocolatey filling and crunchy pecan topping, this pie is sure to be a hit with everyone. So next time you're looking for a special treat, give pudding pecan pie a try.

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