This delicious pecan bread pudding is inspired by the dish in your photo. It features soft, golden bread pieces coated in a rich buttery brown sugar sauce, crunchy pecans, warm spices, and a sweet, caramel-like flavor. It is perfect for holidays, family gatherings, or a comforting homemade dessert.
Recipe details
Prep time
20 minutes
Bake time
40–50 minutes
Servings
8
Ingredients
For the bread pudding
8 cups (approximately 400–450 g) day-old bread, cut into bite-sized cubes
3 large eggs
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
¾ cup (150 g) packed brown sugar
¼ cup (50 g) granulated sugar
4 tablespoons (56 g) unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup (100–110 g) pecan halves or chopped pecans
½ cup (75 g) raisins, optional
Best bread choices: Brioche, French bread, challah, or sturdy white bread. Slightly stale bread absorbs the custard without becoming too mushy.
For the buttery pecan brown sugar sauce
½ cup (113 g) unsalted butter
¾ cup (150 g) packed brown sugar
½ cup (120 ml) heavy cream
1 tablespoon water, if needed
1 teaspoon vanilla extract
⅛ teaspoon salt
½ cup (50–55 g) pecan halves
A pinch of cinnamon, optional
Step-by-step instructions
Step 1: Prepare the bread
Preheat your oven to 175°C (350°F).
Grease a 9 × 13-inch (23 × 33 cm) baking dish with butter.
Cut the bread into roughly 1-inch cubes.
If the bread is fresh, spread the cubes on a baking tray and bake for 8–10 minutes until slightly dry. Let them cool.
Step 2: Make the custard
In a large bowl, whisk the eggs until combined.
Add the milk, heavy cream, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
Whisk until the sugar begins to dissolve and the mixture is smooth.
Step 3: Combine the bread and pecans
Place the bread cubes in the prepared baking dish.
Sprinkle the pecans and optional raisins evenly over the bread.
Pour the custard mixture slowly over everything.
Gently press the bread down so that the pieces absorb the liquid.
Let it rest for 15–20 minutes before baking.
Step 4: Bake the pudding
Bake uncovered for 40–50 minutes.
Check the center after 35 minutes. The top should be golden brown, the edges lightly crisp, and the middle set rather than liquid.
If the top browns too quickly, cover loosely with foil for the remaining baking time.
Remove from the oven and rest for 10 minutes.
For food safety, the center should reach 71°C (160°F) because this pudding contains eggs.
Step 5: Prepare the brown sugar pecan sauce
Place the butter in a small saucepan over medium-low heat.
Add the brown sugar and heavy cream.
Stir until the butter melts and the sugar dissolves.
Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring frequently.
Add the vanilla, salt, and pecans.
Simmer for another 1–2 minutes until the sauce is glossy and slightly thickened.
Remove from the heat. The sauce will thicken further as it cools.
Do not boil vigorously, as the sauce can become too thick or separate.
Step 6: Assemble and serve
Spoon the warm pecan sauce over the bread pudding.
Add extra pecan halves on top for a crunchy finish.
Serve warm, with additional sauce on the side.
For an extra-special dessert, serve with vanilla ice cream or lightly whipped cream.
Nut information
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Pecans — the main nut
Pecans give this dessert its signature buttery flavor and crunchy texture. They are tree nuts and are commonly used both inside the pudding and in the sauce.
Pudding: 1 cup (100–110 g)
Sauce: ½ cup (50–55 g)
Total: approximately 150–165 g
Chopped pecan nuts
Chopped pecans vs. whole halves
Chopped pecans distribute more evenly throughout each serving. Whole or halved pecans create the decorative appearance seen in the photo. Use a mixture for the best texture.
Approximate nutrition from pecans
For a 150 g total amount of pecans, the entire recipe gets approximately:
Nutrient
Approximate amount
Calories
1,040 kcal
Protein
14 g
Total fat
108 g
Carbohydrates
21 g
Dietary fiber
14 g
These figures are estimates for the pecans alone, not the whole dessert. Exact values vary by brand and weight.
Allergy warning: Pecans are tree nuts. Anyone with a pecan or relevant tree-nut allergy should avoid this recipe unless their clinician has confirmed the ingredients are safe. Simply removing visible nuts may not prevent cross-contact.
Tips for the best results
For richer flavor: Use brioche or challah instead of ordinary sandwich bread.
For extra crunch: Toast the pecans in a dry pan for 2–3 minutes before adding them.
For a saucier pudding: Make 1½ times the sauce recipe and serve the extra separately.
For less sweetness: Reduce the granulated sugar to 2 tablespoons and the sauce brown sugar to ½ cup.
For a softer center: Use fresh custard and allow the bread enough time to soak.
For a more caramelized top: Sprinkle 1 tablespoon of brown sugar over the pudding before baking.
For make-ahead preparation: Assemble the pudding, cover, and refrigerate for up to 12 hours. Allow the chilled dish to sit out briefly while the oven preheats, and bake until the center is fully set.
Storage and reheating
Refrigerator: Store covered for up to 3–4 days.
Freezer: Freeze individual portions for up to 2 months for best quality.
Oven reheating: Cover with foil and heat at 160°C (325°F) until warmed through.
Microwave reheating: Heat individual portions in 30-second intervals.
Sauce: Refrigerate separately and reheat gently, adding a splash of cream if it becomes too thick.
Questions and answers
Q1. Is this the same dessert as pecan pie?
No. Pecan pie uses a pastry crust and a sweet filling that sets like a custard. This recipe uses bread cubes soaked in an egg-and-milk custard, then finished with a buttery pecan sauce.
Q2. Can I make this recipe without pecans?
Yes. Omit the pecans from both the pudding and sauce. You can add raisins or simply make the brown sugar sauce without nuts. If you’re avoiding nuts because of an allergy, check ingredient labels and prevent cross-contact.
Q3. Why is my bread pudding soggy?
Common causes include bread that is too fresh, too much custard, insufficient baking, or cutting into the pudding before it has rested. Use sturdy bread, soak it for about 15–20 minutes, and bake until the center is set.
Q4. Why did my sauce turn grainy?
The sugar may not have dissolved completely, or the mixture may have been heated too aggressively. Cook over medium-low heat, stir regularly, and allow the sauce to simmer gently rather than boil hard.
Q5. Can I use walnuts instead of pecans?
Yes. Walnuts work well and have a slightly more earthy, bitter flavor. Use the same weight, although the finished flavor and crunch will differ.
Q6. Can I make this without heavy cream?
Yes. Whole milk can replace the cream in the pudding, although the result will be less rich. For the sauce, evaporated milk can work as an alternative, but the texture may differ.
Q7. How can I make the pudding look like the photo?
Use a mixture of bread chunks and pecan halves, bake until golden, and spoon the warm sauce over the pudding immediately before serving. Finish with several large pecan halves arranged on top.
Q8. Can I serve it cold?
Yes, but it tastes best warm because the buttery sauce is more fluid and the bread is softer. Reheat individual portions and add a little extra sauce before serving.
Q9. Can I prepare it for a party?
Absolutely. Bake it earlier in the day, refrigerate after cooling, and reheat covered. Prepare the sauce separately and warm it just before serving for the freshest texture.
Q10. How do I know when it’s done?
The edges should be golden, the center should no longer look liquid, and a knife inserted near the middle should come out without runny custard. A food thermometer should read at least 71°C (160°F).