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 is a delicious combination of pecan pie and bread pudding.
- 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
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Grease an 8" x 8" baking pan with 1 tablespoon of butter.
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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.
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Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
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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!
Enjoy!
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Bisquick Coffee Cake With Sour Cream
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Recipe based on one by AlaskaPam
Photo by Chef Jean