Pecan Pie Bread Pudding

Pecan Pie Bread Pudding – Not Moms Recipe

My mom never made Pecan Pie Bread Pudding. She made bread pudding and she made pecan pie. But she never made this variation of the two!


It comes out semi-firm, firm enough to cut into squares when cooled but not dry and really solid. The pecans are a great flavor addition and I like the contrast in texture that they add as well.

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Pecan Pie Bread Pudding
Prep Time
20 mins
Cook Time
40 mins
30 mins
Total Time
1 hr 30 mins

Pecan Pie Bread Pudding is a delicious combination of pecan pie and bread pudding.

Course: Dessert
Cuisine: American
Keyword: Pecan Pie Bread Pudding
Servings: 6
Calories: 415 kcal
  • 2 cups half-and-half
  • 1 1/2 cups brown sugar divided
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans chopped
  • 4 cups bread cubes any kind of firm bread
  • 4 tablespoons butter
  1. Grease an 8" x 8" baking pan with 1 tablespoon of butter.
  2. In a large mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecans, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.

  3. Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
  4. Bake in a pre-heated 350 F oven for 30-40 minutes, or until set and golden brown on top.


This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!


Up Next:

Bisquick Coffee Cake With Sour Cream

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Recipe based on one by AlaskaPam
Photo by Chef Jean