Pecan Bread Pudding

Picture the comforting aroma of warm cinnamon and vanilla wafting through your kitchen as you prepare a batch of pecan bread pudding.

This delightful dessert is as simple to make as it’s satisfying to enjoy, offering a cozy and indulgent experience with every bite.

As the bread soaks up the creamy custard, it transforms into a golden, fragrant masterpiece.

Let’s bring this cherished treat to life and savor its comforting embrace.

Kitchen Tools Required

• 1 large mixing bowl
• 1 whisk
• 1 9×13 inch baking dish
• 1 measuring cup set
• 1 measuring spoon set
• 1 oven

Ingredients

• 6 cups cubed day-old bread
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 2 tablespoons unsalted butter, melted

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pecan Bread Pudding, follow this timeline:

1. Reading and Preparation (5 minutes):
   • Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work (15 minutes):
   • Preheat your oven to 350°F (175°C).
   • Cube the day-old bread and chop the pecans.
   • In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt.
   • Mix the cubed bread into the egg mixture until fully soaked, then stir in the chopped pecans.
   • Grease the baking dish with melted butter.
3. Baking (45 minutes):
   • Pour the bread mixture into the prepared baking dish, spreading it evenly.
   • Place the baking dish in the preheated oven and bake for 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
4. Resting Time (10 minutes):
   • Once baked, remove the dish from the oven and allow it to rest for 10 minutes before serving.
5. Serving (optional time):
   • If desired, prepare any additional toppings like a scoop of vanilla ice cream or a drizzle of caramel sauce.
   • Serve the bread pudding warm.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined.

Add the cubed bread to the bowl and gently mix until the bread is fully soaked.

Stir in the chopped pecans.

Grease the baking dish with the melted butter.

Pour the bread mixture into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Remove from the oven and allow to rest for 10 minutes before serving.

Serving Tips

• Vanilla Ice Cream: Serve a scoop on top for a classic, creamy contrast to the warm pudding.
• Caramel Sauce: Drizzle over the pudding for a sweet, buttery finish.
• Whipped Cream: Add a dollop for a light, airy complement to the rich dessert.
• Fresh Berries: Garnish with strawberries or raspberries for a fresh, tangy twist.
• Chopped Nuts: Sprinkle additional toasted pecans for extra crunch and nutty flavor.

Storage

To store pecan bread pudding, cover it tightly and refrigerate for up to 3 days.

For longer storage, freeze it for up to 2 months.

Reheat before serving.

Freezing

To freeze pecan bread pudding, let it cool completely.

Then, wrap tightly in plastic wrap and aluminum foil.

Label and store in the freezer for up to three months.

Reheating

To reheat pecan bread pudding, cover it with foil and warm in a 350°F oven for 10-15 minutes.

Alternatively, microwave individual portions for 30-60 seconds until heated through.

Final Thoughts

Pecan Bread Pudding is a delightful dessert that combines rich flavors with a comforting texture.

For best results, use day-old bread as it absorbs the custard mixture more effectively, giving you a richer texture.

You can also add a splash of bourbon or a handful of raisins for additional flavor.

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.

Enjoy this American classic with family and friends for a sweet ending to any meal.

Frequently Asked Questions

Can I Substitute the Pecans With Another Type of Nut?

You can substitute pecans with walnuts, almonds, or hazelnuts. Make certain to chop them uniformly for even distribution. Toast them briefly in a skillet to enhance flavor before incorporating them into the mixture for best results.

Is It Possible to Make This Recipe Gluten-Free?

You can make this recipe gluten-free by replacing the bread with a gluten-free variety. Guarantee it’s day-old for ideal absorption. Maintain precise measurements for other ingredients to achieve the desired texture and flavor balance.

How Can I Make This Dessert Vegan-Friendly?

Replace eggs with 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water. Use almond milk and coconut cream instead of whole milk and heavy cream. Substitute melted vegan butter for unsalted butter. Opt for vegan bread.

What Type of Bread Works Best for This Pudding?

You should use day-old French bread or brioche for ideal absorption and texture. Their firm structure withstands soaking, ensuring a creamy interior. Cut into 1-inch cubes for even distribution and enhanced custard integration during baking.

Can the Sugar Be Replaced With a Healthier Alternative?

You can substitute granulated sugar with an equal amount of coconut sugar or 3/4 cup of honey. Both alternatives slightly alter the flavor profile and sweetness level while maintaining the integrity of the custard mixture.

Pecan Bread Pudding

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 large mixing bowl
• 1 Whisk
• 1 9×13 inch baking dish
• 1 measuring cup set
• 1 measuring spoon set
• 1 Oven

Ingredients

  

1x2x3x

• 6 cup cubed day-old bread
• 4 large eggs
• 2 cup whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 2 tablespoon unsalted butter melted

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined.
• Add the cubed bread to the bowl and gently mix until the bread is fully soaked.
• Stir in the chopped pecans.
• Grease the baking dish with the melted butter.
• Pour the bread mixture into the prepared baking dish, spreading it evenly.
• Bake in the preheated oven for 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
• Remove from the oven and allow to rest for 10 minutes before serving.

Notes

For best results, use day-old bread as it absorbs the custard mixture more effectively, giving you a richer texture. You can also add a splash of bourbon or a handful of raisins for additional flavor. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.