Name: Pecan Pie Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 6 cups cubed day-old bread (brioche or French bread); 4 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 1 cup brown sugar; 1/2 cup melted butter; 1/2 cup caramel sauce (plus more for drizzling); 1 tsp vanilla extract; 1/2 tsp cinnamon; Pinch of salt; 1 cup pecans (halved or chopped)

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Why You’ll Love This Recipe

I love how this bread pudding turns simple ingredients into something unforgettable. The custard soaks into the bread cubes, giving them a rich, creamy texture while the toasted pecans add that signature crunch and nuttiness. The caramel sauce? Just the right amount of indulgence. Whether I serve it at the holidays or just want to impress with minimal effort, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups cubed day-old bread (brioche or French bread work best)
4 large eggs
2 cups whole milk
½ cup heavy cream
1 cup brown sugar
½ cup melted butter
½ cup caramel sauce
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
1 cup pecans (halved or chopped)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I spread the cubed bread evenly in the dish.
In a large bowl, I whisk together the eggs, milk, heavy cream, brown sugar, melted butter, caramel sauce, vanilla, cinnamon, and salt until everything is smooth.
I pour the custard mixture evenly over the bread cubes, pressing gently so every piece soaks it up. Then I let it sit for 10 minutes.
I sprinkle the pecans on top and bake the pudding for 45 to 50 minutes, just until it’s golden, puffed, and set in the middle with a slight softness.
I let it cool slightly before serving warm, with extra caramel drizzled on top if I’m feeling extra indulgent.

Servings and timing

This recipe serves 8–10 people.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

There are so many ways I like to adapt this recipe:

I add a splash of bourbon to the custard for extra depth.
Swapping the pecans for walnuts or even chocolate chips creates fun flavor twists.
I’ve stirred in chopped apples or dried cranberries for a fruity version.
For a more decadent finish, I top it with a scoop of ice cream or drizzle it with chocolate sauce instead of caramel.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I cover the dish tightly or transfer slices to an airtight container. To reheat, I warm individual portions in the microwave or reheat the whole pan covered with foil in a 325°F oven until hot. It’s just as good the next day—sometimes even better.

FAQs

Can I use fresh bread?

Day-old or slightly stale bread works best since it absorbs more custard. If I’m using fresh bread, I cube it and let it sit out for a few hours or toast it lightly.

Do I have to use brioche or French bread?

Not at all. I’ve used sourdough, challah, and even croissants when I have them on hand. The key is using a bread that holds up well to soaking.

Can I make it ahead of time?

Yes, I often assemble the pudding ahead and refrigerate it (covered) for a few hours or overnight. Then I bake it fresh when I’m ready to serve.

How do I toast the pecans?

I spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes. It deepens their flavor and adds an extra layer of richness.

What can I use instead of caramel sauce?

Maple syrup works beautifully, or I make a simple brown sugar glaze with butter and a splash of cream. But honestly, caramel is hard to beat.

Conclusion

Pecan Pie Bread Pudding is everything I want in a dessert—comforting, rich, and totally satisfying. It brings the best of two Southern classics together in one unforgettable bite. Whether I serve it warm with ice cream or sneak a chilled slice straight from the fridge, it never fails to satisfy my sweet tooth and warm my soul.