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Pecan Pie Bread Pudding

Whether it's breakfast or dessert, this recipe for pecan pie bread pudding is a fit for any occasion! And is the center for many new memories to be created!
Prep Time20 mins
Cook Time45 mins
Course: Breakfast, Dessert
Keyword: Bread Pudding, Pecan Pie, Pecan Pie Bread Pudding
Servings: 16


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)
  • cups milk
  • 1 cup heavy whipping cream
  • 4 eggs (lightly beaten)
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • tsp salt
  • tsp cinnamon
  • ½ tsp ground nutmeg

Pecan Pie Filling & Topping

  • ½ cup unsalted butter, softened (1 stick of butter)
  • cups brown sugar, packed
  • 1 cup pecans, rough chopped


  • Preheat oven to 350° degree. Grease a 9x13 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).


*Note* - Pecan Pie Bread Pudding can be served either cold or warm. Adding a splash of cream to it is a great addition!