This Pecan Pie Bread Pudding combines the rich, sweet flavor of pecan pie with the comforting texture of bread pudding. The custard filling is made with eggs, cream, and a touch of vanilla, then baked until golden and crispy on top. Perfect for breakfast, dessert, or any special occasion!
- 6 cups of day-old bread cubed, such as French bread or challah
- 2 cups of whole milk
- 1 cup heavy cream
- 3 large eggs
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans chopped, plus extra for garnish
- 1 tablespoon butter for greasing the baking dish
- Optional: 1/2 cup dark chocolate chips for added flavor
Preheat your oven to 350°F (175°C).
Butter a 9x13-inch baking dish. Set aside.
In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla extract, and salt until fully combined.
Add the cubed bread to the bowl and toss to coat the bread with the custard mixture. Let it sit for about 10-15 minutes, stirring occasionally to ensure the bread absorbs the liquid.
Stir in the chopped pecans (and optional chocolate chips) until evenly distributed.
Pour the bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the bread pudding cool for a few minutes before serving. Garnish with additional pecans, if desired.
Nutrition Information (per serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Protein: 4g