This Pecan Pie Bread Pudding is the kind of dessert that turns ordinary dinners into celebrations. I first developed this version one autumn evening when I wanted the sticky-sweet comfort of pecan pie without the fuss of a crust. The result marries tender, custardy bread soaked with a rich brown-sugar and bourbon custard to a buttery, caramelized pecan topping. It delivers deep toasted-nut flavor, a wonderfully wobbly interior, and a crisp, glossy pecan crust on top that makes every forkful feel indulgent.

What makes this dish special is the balance: the custard keeps each cube of brioche or challah soft and pillowy, while the pecan topping adds a textural contrast reminiscent of a classic pie. I discovered the combination at a family potluck where someone brought a rustic bread pudding and another person brought pecan pie; I married the two and the crowd went quiet in that delicious way people do right before they ask for seconds. This version leans into the Southern spirit with maple and bourbon notes but remains approachable for weekday feasts or holiday spreads.

Ingredients

• Challah or brioche: 1 loaf (about 1 pound), cut into 1-inch cubes. Choose a day-old loaf for the best texture; brioche gives a richer, eggy custard while challah yields a slightly lighter bite.
• Large eggs: 6. Eggs provide structure and the silky custard; use room-temperature eggs for easier blending and a smoother custard.
• Heavy cream and whole milk: 2 cups heavy cream and 1 cup whole milk. This ratio gives a luscious, stable custard without being overly heavy.
• Brown and granulated sugar: 1 cup packed light brown sugar and 1/2 cup granulated sugar. Brown sugar contributes molasses notes that echo pecan pie; white sugar balances sweetness.
• Bourbon (optional): 1/4 cup. Adds warmth and depth—substitute additional maple syrup for a non-alcoholic version.
• Butter, vanilla, and spices: 2 tbsp unsalted butter (melted), 2 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt. These combine to create that quintessential autumnal spice profile.
• Pecan topping: 1 cup pecan halves, 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup maple syrup, and 1/4 tsp salt. Toast the pecans lightly for extra aroma before mixing the glaze.
• Optional garnishes: Whipped cream or vanilla ice cream, caramel sauce, and chopped pecans to enhance crunch and presentation.

Instructions

Prepare the bread: Cut the loaf into 1-inch cubes and spread on a baking sheet. Day-old bread is ideal because it soaks up custard without turning to mush. If fresh, toast cubes at 325°F for 6–8 minutes to dry slightly. Make the custard: In a large bowl, whisk 6 large eggs with 1 cup granulated sugar and 1 cup packed light brown sugar until smooth. Whisk in 2 cups heavy cream, 1 cup whole milk, 1/4 cup bourbon (optional), 2 tbsp melted unsalted butter, 2 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Mix until well combined and slightly frothy. Assemble the base: Place bread cubes in a 9x13-inch baking dish. Pour custard evenly over the bread, pressing lightly to ensure all pieces are moistened. Let sit at room temperature for 20–30 minutes to allow thorough absorption, or cover and refrigerate overnight for deeper flavor. Prepare the pecan topping: In a small saucepan over medium heat, melt 1/2 cup unsalted butter with 1/2 cup packed brown sugar and 1/4 cup maple syrup. Stir until sugar dissolves and the mixture begins to bubble gently, about 2–3 minutes. Remove from heat and stir in 1 cup pecan halves and 1/4 tsp salt; toss to coat. Top and bake: Preheat the oven to 350°F. Spoon the pecan mixture evenly over the soaked bread. Bake uncovered for 40–50 minutes, or until edges are bubbly, center is set but still slightly tremulous, and topping is glossy and caramelized. If the topping browns too quickly, tent loosely with foil for the last 10 minutes. Rest and serve: Let cool 10–15 minutes so the custard firms. Serve warm with whipped cream or vanilla ice cream and a drizzle of caramel. Leftovers can be refrigerated and gently reheated.

Storage Tips

Store leftovers covered in the refrigerator for up to 4 days. Use an airtight container or cover the baking dish tightly with foil to protect the topping from absorbing fridge odors. To reheat, warm single portions in the microwave for 25–40 seconds, or reheat the whole dish in a 325°F oven for 20–30 minutes until warmed through. For longer storage, bake, cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve texture.

Ingredient Substitutions

If you need to adapt ingredients, swap brioche for challah if you prefer a slightly lighter crumb, or use a good-quality day-old white sandwich loaf in a pinch. Replace the bourbon with an equal measure of additional maple syrup for a non-alcoholic option, or use apple cider for autumnal depth. For dairy-free needs, use full-fat coconut milk in place of heavy cream and a dairy-free butter alternative for the topping, though flavor and mouthfeel will be creamier and less buttery. For nut-free, replace pecans with an equal measure of roasted sunflower seeds or pumpkin seeds for similar crunch.

Serving Suggestions

Serve warm with a generous scoop of vanilla ice cream or a cloud of lightly sweetened whipped cream to balance the sugary topping. Drizzle warm caramel sauce or a bourbon caramel for extra decadence. Pair with a strong coffee or a late-harvest dessert wine; for brunch, present alongside fresh berries and lightly salted bacon to cut through richness. Garnish with chopped pecans and a light dusting of cinnamon for an attractive finish.

Cultural Background

Both bread pudding and pecan pie have deep roots in Southern American cuisine. Bread pudding evolved as a frugal, comforting way to use stale bread across many culinary traditions, while pecan pie became emblematic of the American South after pecan cultivation spread in the 19th century. This fusion honors that lineage: the custard-soaked bread embodies resourceful comfort cooking, and the pecan topping pays homage to classic Southern desserts with maple and bourbon nodding to regional flavors.

Seasonal Adaptations

In cooler months, emphasize warming spices—add a pinch of cloves or ginger and use dark maple syrup. For spring and summer, lighten the dessert by using half-and-half instead of heavy cream and topping with toasted almonds and a fruit compote. For holiday twists, stir in 1/2 cup chopped dried cherries or cranberries into the custard before baking, and replace maple syrup with molasses for a deeper holiday note.

Meal Prep Tips

Assemble the base in the evening and let it soak overnight refrigerated for a hands-off morning bake. Portion into individual ramekins for grab-and-go portions that reheat quickly. Use disposable aluminum pans if transporting to potlucks—cover with foil and bring a small bottle of warm maple-butter sauce to revive the topping before serving. To save time, toast pecans and prepare the glaze in advance; reheat gently before spooning over the pudding.

Make this recipe your own: tweak the spices, swap spirits, or add fruit. It’s forgiving and richly rewarding—perfect for holidays or any time you want a crowd-pleasing, comforting finish to a meal.