This Pecan Bread Pudding is the perfect weekend or holiday dessert, with a rich custardy filling and a crunchy pecan topping. The pecan layer is baked on the bottom of the pan and flipped after baking, creating a buttery caramel topping that replaces the need for a caramel drizzle.
Pecan Bread Pudding Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 4
- 🍰 Flavor Profile: Rich, buttery, sweet, cinnamon-spiced, nutty, and creamy with crunchy pecan topping.
- ☕ Best Served With: Vanilla ice cream, whipped cream, coffee, or hot breakfast tea.
- 🧊 Make Ahead?Best served fresh, but leftovers keep in an airtight container in the refrigerator for up to 5 days and reheat well in the microwave.
Summarize and Save This Content On
I love using store-bought brioche for this candied pecan bread pudding because it's an easy shortcut that still tastes incredible. The rich flavor and soft texture work perfectly in the custard, so the choice of bread never feels like a compromise in quality or flavor. The crunchy pecans on top are also the perfect contrast to the soft brioche and creamy custard filling.
For similar brioche-based recipes, I recommend banana French toast casserole and pecan French toast.
Why You'll Love This Recipe
- It takes 45 minutes to make: You'll have warm, comforting bread pudding with pecans in as little as 45 minutes. That includes prep and bake time!
- It's perfect for dessert or brunch: Enjoy this bread pudding as a dessert with whipped cream or as a sweet breakfast with your morning coffee.
- It's bakery quality without the work: An easy dessert requiring only 20 minutes of active time!
Ingredients
- Butter: I use salted butter in the pecan mixture to balance the sweetness. You may use unsalted butter, but I recommend adding a pinch of salt, or it will taste dull.
- Pecans: Go for pecan halves if you want a chunkier texture, and chopped or crushed if you want them more evenly distributed. It's a versatile ingredient that works well in savory preparations as well, like in this goat cheese dip.
- Brioche: Store-bought brioche bread is perfect for this recipe, and there's no need to let it dry out.
- Milk and heavy cream: The combination of milk and cream creates the perfect amount of richness in the custard without it feeling too weighed down. I prefer whole milk, if possible, for the moisture in the fat.
- Sugar: Brown sugar caramelizes beautifully in the topping and adds depth, while the granulated sugar in the custard sweetens it and keeps the flavor more refined.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Bourbon: Enjoy an impressive Southern-style version by adding a tablespoon or two of bourbon to the pecans. It adds a lovely depth and warmth to the recipe.
- Walnuts: Swap the pecans for walnuts for more contrast. Walnuts are slightly more bitter, which goes well with the sweetness!
- Dairy-free: Create a version that anyone with a dairy allergy can enjoy! Use coconut cream and a dairy-free milk like oat or almond, along with plant-based butter. The resulting flavor will differ, but it's still so craveable!
How to Make Pecan Bread Pudding
Here are the instructions needed for this pecan pie bread pudding recipe. Preheat your oven to 350° F and grease your 8x11 baking dish with softened butter or coconut oil.
Step 1: Make the pecan layer. Add the butter, pecans, brown sugar, and cinnamon to a small pot over medium heat and cook until it starts to bubble. Make sure that you give it a stir often.
Step 2: Make the custard layer. Prepare the custard mixture and combine it with the bread cubes.
Step 3: Layer and bake. Add the pecan mixture to your baking dish, followed by the soaked bread. Place the pan in the oven and bake the bread pudding for 30-40 minutes or until the top is nicely golden brown. Allow it to cool in the pan for about 10 minutes.
Step 4: Flip and serve. Carefully flip it over onto a baking sheet. When ready, slice and serve it with a drizzle of fresh strawberry syrup on top.
Expert Tips
- Stir candied pecans frequently: It's easy for the sugar to burn, so it's important to stir the mixture frequently while it cooks. A close eye is very helpful here!
- Use the toothpick test for doneness: One of the best doneness cues is testing the bread with a toothpick. It should come out clean, but some liquid still in the pan is normal.
- Flip it with caution: Be very careful when you flip the bread pudding. Use oven mitts and have a large rimmed baking sheet ready.
- Storage directions: Keep leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheating the leftovers: You may reheat a portion of the bread pudding for about 45-60 seconds in the microwave. Or you can reheat slices in the oven for about 5 minutes at 350°F to restore some of the crunch.
For another easy dessert with a crunchy pecan topping, try this upside-down pecan cake.
Serving Suggestions
- Sweet toppings: Keep it sweet with a scoop of vanilla ice cream or a dollop of whipped cream on top. This pecan honey butter is a lovely sweet and savory pairing that works with this bread pudding, too.
- Hot drinks: Prepare a hot coffee, cup of tea, or a simple latte to enjoy with your portion of this brioche bread pudding with pecans.
- Savory breakfast items: Make this the sweet part of your breakfast. Add some savory items like bacon and avocado toast, and sausage gravy breakfast bombs.
Pecan Bread Pudding Recipe FAQs
The toothpick test is the easiest way to tell, but there will be other cues as well. Most of the liquid should be absorbed, and the top and edges should be golden brown. Be careful not to overbake the bread pudding. All the liquid does not need to be absorbed.
Prepare the custard-soaked brioche up to 24 hours in advance and keep it in the fridge. When you're ready to bake it, prepare the pecan layer, assemble the dessert in the pan, and bake.
Nope, it's not required. You can if you want to, but it will still bake perfectly if you don't soak the brioche overnight.
Brioche is my top choice because it has enough fat to remain soft and rich. Challah works as well, but I would avoid sandwich bread because it's thin and will become soggy.
More Pecan Recipes
Do you like baking with pecans? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pecan Bread Pudding
Ingredients
- ½ cup salted butter
- 2 cups pecans
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup whole milk
- ½ cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup white granulated sugar
- 1 loaf brioche bread about 1 pound
Instructions
- Preheat the oven to 350°F and coat an 8x11 inch baking dish with butter or coconut oil.
- Combine the butter, pecans, brown sugar, and cinnamon in a small saucepan over medium heat. Stir the mixture frequently until it starts to bubble. Turn off the heat and set the saucepan aside.
- Whisk together the whole milk, heavy cream, eggs, vanilla, and granulated sugar until homogenous.
- Dice your bread into 1-inch cubes and then add them to the milk mixture. Fold to combine until the bread is saturated in the liquid.
- Transfer your candied pecans to the prepared baking dish and then pour the bread mixture on top. Bake for 30-40 minutes, or until golden brown.
- Let your bread pudding cool in the pan for about 10 minutes and then carefully flip it over onto a baking sheet or tray so the candied pecans are on top. Slice, serve, and enjoy!
Notes
- The sugar can burn quickly, so stir the mixture frequently and watch it closely while it cooks.
- Use caution when flipping the pecan bread pudding, and have a large rimmed baking sheet ready before you begin. Always use oven mitts, as the pan and caramel will be very hot.
- The bread pudding is done when the top and edges are golden brown, most of the liquid is absorbed, and a toothpick inserted in the center comes out mostly clean. Do not overbake, as a little moisture is normal.
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