Pecan Pie Bread Pudding

Combining two classics into one dessert. Gooey pecan pie makes this bread pudding unforgettable. Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead it's poured over a delicious bread pudding and baked to perfection!

Gooey pecan pie pudding!
Photo by Louise H.
Gooey pecan pie pudding!
Gooey pecan pie pudding!

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

16

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

16

servings

Ingredients

  • 1

    (16-ounce) loaf day old French bread

  • 2 1/2

    cups milk

  • 1

    cup half & half

  • 4

    eggs, lightly beaten

  • 1

    cup granulated sugar

  • 1

    tablespoon vanilla

  • 1/8

    teaspoon salt

  • 1/2

    cup butter, softened

  • 1 1/2

    cups brown sugar, packed

  • 1

    cup pecans, chopped

Directions

Preheat oven to 350°F. Cube bread then place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand. Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on cookie sheet with a edge to catch mixture that may boil over. Bake at 350°F. 45 to 55 minutes. Center will be slightly wiggly, but will set when cool

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