Whether it’s breakfast or dessert, this recipe for pecan pie bread pudding is a fit for any occasion!
This recipe stems back to my time during high school. In my free time, during high school you could usually find me helping my dad, older brother, uncle, and any of our hired men with anything I could around the farm.
It didn’t matter if it was tagging calves, checking irrigation systems, OR most of all… “moral support”!
Moral support was my specialty on projects that didn’t necessarily need another body helping but that still allowed me to tag along.
However, the guys (“my guys”) also proved to be a big help to me in trying out some of my cooking/baking creations.
Patrick, one of my older brothers, has always had a fairly substantial sweet tooth. He especially likes to provide some input on food items that could be tried.
One dish that has always stuck out (and made quite a few memories over the years) has been Pecan Pie Bread Pudding.
This dish was the beginning of breakfast and BYOS (Bring Your Own Spoon) at the shop before everyone started their days around the farm.
Though I don’t get to make breakfast for my guys near as much as I’d like to, this recipe is near and dear to my heart and provides some good memories that takes me home every time I make it.
Hopefully this recipe for pecan pie bread pudding proves to be satisfying to you as either breakfast or dessert. And more importantly, helps create memories of your own crew!
DON’T WANT TO MISS A THING?
-The Farmer’s Wife-
Pecan Pie Bread Pudding
- 5-6 cups cubed bread, use day old or bread starting to dry out (5-6 cups cubed is about 3/4-1 loaf of bread)
- 2½ cups milk
- 1 cup heavy whipping cream
- 4 eggs (lightly beaten)
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- ⅛ tsp salt
- 1½ tsp cinnamon
- ½ tsp ground nutmeg
Pecan Pie Filling & Topping
- ½ cup unsalted butter, softened (1 stick of butter)
- 1½ cups brown sugar, packed
- 1 cup pecans, rough chopped
- Preheat oven to 350° degree. Grease a 9×13 pan with non-stick cooking spray.
- Dice ¾ to 1 loaf of old bread into small cubes (enough to get 5-6 cups of bread cubes).
- In a medium-sized mixing bowl, mix eggs, sugar, milk, heavy whipping cream, vanilla, and spices together until well combined.
- Pour egg/milk mixture over bread cubes. Gently stir until bread cubes are well coated in the mixture.
- In a separate bowl, combine softened butter, brown sugar, and chopped pecans. Make sure butter and sugar is well combined and there are no clumps of either ingredient.
- Pour half of the coated bread cubes and any remaining egg mixture into the prepared pan.
- Sprinkle half of the butter/brown sugar topping over the soaked bread cubes.
- Top with the remaining coated bread cubes and sprinkle remaining butter/brown sugar filling on top.
- Bake at 350° for 40-45 minutes, or until edges start to turn golden brown and the center is "set" (or not jiggly).