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Pecan Pie Bread Pudding


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Rate this recipe 4.3/5 (16 Votes)
Pecan Pie Bread Pudding 1 Picture


  • 5 cups of 1 inch dry brioche, challah or Hawaiian bread pieces
  • 9 large eggs, beaten
  • 2.5 cups whipping cream, divided
  • 2.5 cups granulated sugar, divided
  • 4 teaspoons vanilla extract, divided
  • 3 cup whole pecans
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/3 cup orange juice
  • 1/4 cup orange liquor
  • Whipped cream


Servings 12
Adapted from


Step 1

Prepare an 13x9x2 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish.
Pour the melted butter over the bread.

In a large bowl, stir together the eggs, cream, granulated sugar, and 2 teaspoons vanilla until the sugar dissolves. Pour over bread cubes; soaking bread well. In another bowl mix pecans, brown sugar, and softened butter. Spread over top of the bread cubes. Bake about 35 minutes or until just set. Remove from oven.

In a saucepan combine the remaining 1 cup sugar and orange juice; heat over medium heat until sugar is dissolved, about 5 minutes. Brush insides of pan with water to eliminate any sugar sticking to sides. Increase the heat to high and coo, without stirring, until sugar is amber color, about 6-8 minutes. Remove saucepan from heat. Add 1/4 cup whipping cream to caramel. Stir, add remaining cream and stir until combined. If necessary, return to heat to remelt sugar. Cool slightly; whisk in liquor and remaining vanilla.

Pour half caramel mixture over warm puddings let soak in before serving. To serve, cut into squares with sharp knife. Top with whipped cream and additional sauce.

**Dry bread crumbs the night before if bread is not dry. Place baking pan in 300 degree oven for 10 minutes, stirring once.


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