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Pecan Pie Bread Pudding


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  • 1 (16 oz.) Loaf French Bread, day old
  • 2 1/2 Cups Milk
  • 1 Cup Half & Half
  • 4 Eggs, lightly beaten
  • 1 Cup Sugar
  • 1 Tbs. Vanilla Extract
  • 1/8 tsp. Salt
  • 1/2 Cup Butter, softened
  • 1 1/2 Cups Brown Sugar, firmly packed
  • 1 Cup Pecans, chopped



Step 1

Preheat oven to 350 degrees. Cube bread, then place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla; whisk. Pour over bread. Allow to set 5-10 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 an 8 x 8 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. Place pan on a cookie sheet with an edge to catch mixture that may boil over. Bake at 350 degrees for 45-55 minutes. Center will be slightly wiggly, but will set when cool.

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