Ultimate Pecan Pie Bread Pudding
No one can deny that pecan pie is a must-have Thanksgiving dessert, but sometimes it's nice to switch things up. The next time you're craving something a little different, try this recipe for Ultimate Pecan Pie Bread Pudding. This easy bread pudding recipe comes together in a flash, and each bite is packed with amazing pecan flavor.
To make this recipe, day-old bread cubes are tossed with a sweet mixture made from milk, eggs, sugar, and vanilla. The custard-soaked bread is then layered from a pecan pie filling mixture made from pecans, butter, and dark brown sugar. The sugar melts in the oven to create a gooey filling that tastes just like traditional pecan pie. Anyone who loves pecan pie will want second (or third) helpings of this Ultimate Pecan Pie Bread Pudding. Once you make this easy dessert casserole recipe, it will be making an appearance at every holiday feast from then on.
Serves12
Cooking Vessel Size2-quart baking dish
Ingredients
- 1 French baguette, preferably day-old, cut into 1-inch cubes (see NOTE)
- 2 cup milk
- 1 cup half-and-half
- 4 eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cup packed dark brown sugar
- 1 cup chopped pecans
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- NOTE: If you do not have day-old bread, simply cut the baguette into 1-inch cubes and toast in the preheating oven for about 8 minutes until it dries and just begins to brown, then proceed with the recipe.
For more bread pudding recipes, be sure to check out our collection of15 of the Best Bread Pudding Recipes Ever
Instructions
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Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
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In a large bowl, whisk the eggs until well beaten, then whisk in the milk, half-and-half, sugar, vanilla, and salt. Add the bread cubes and toss very well to coat the bread with the liquid mixture. Let stand for 15 to 20 minutes, pressing the bread into the liquid with the back of a spoon a few times.
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Meanwhile, in a food processor, combine the butter, brown sugar, and pecans. Pulse until the pecans are chopped and the mixture resembles wet sand.
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Pour half of the bread mixture into the prepared dish. Sprinkle with half of the nut mixture. Add another layer of the bread mixture and top it with the remaining nut mixture.
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Place a rimmed cookie sheet into the oven and set the baking dish on it to catch any spillover. Bake for 45 minutes. The center may still be a bit soft but it will set up as it cools. Let stand for 30 minutes before serving.