A warm, custardy dessert that unites the gooey sweetness of pecan pie with the soft, comforting texture of bread pudding. Each bite carries the richness of browned butter, maple syrup, and bourbon-soaked bread, layered with toasted pecans for a satisfying crunch. Perfect for holidays or special gatherings, this make-ahead dessert delivers homestyle comfort with a touch of elegance.

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Ingredients Overview

This dessert draws its character from a few key components working in harmony. The foundation, day-old Challah bread, is crucial—it soaks up the rich custard without falling apart, producing a luscious texture that’s neither soggy nor dry. The toasted pecans add an earthy nuttiness and a pleasant crunch that balances the sweetness beautifully.

Heavy cream and sweetened condensed milk bring a velvety smoothness to the custard, while brown sugar and maple syrup infuse a deep caramel-like sweetness. Bourbon and vanilla lend a hint of warmth and depth, rounding out the flavors into a perfectly balanced bite.

If you’re feeling creative, a drizzle of salted caramel or a dusting of cinnamon can amplify the dessert’s richness. For an extra layer of fragrance, a splash more vanilla or even a touch of orange zest works wonders without overpowering the classic pecan flavor.

Step-by-Step Preparation Guide

Start by toasting the pecans until golden and aromatic. Toasting enhances their natural oils, intensifying both flavor and texture. A quick 6 to 8 minutes in a 350°F oven does the trick—just enough to coax out their nutty aroma without burning.

The custard forms the soul of the pudding. Beat the eggs until pale and slightly frothy before whisking in heavy cream, sweetened condensed milk, browned butter, maple syrup, bourbon, vanilla, and a pinch of salt. This creates a smooth, creamy base that coats every bread cube. The browned butter adds a subtle nuttiness, deepening the dessert’s overall complexity.

Once the custard is ready, fold in the Challah cubes. Each piece should absorb the liquid evenly—this ensures the inside remains soft and rich after baking. Adding most of the toasted pecans now weaves their crunch throughout the pudding, while the remaining ones will crown the top for a beautiful finish.

Refrigerating overnight is an essential step. This resting period allows the bread to fully absorb the custard, creating a perfectly set pudding that’s moist throughout and rich in flavor.

When baking, the pudding transforms into something truly irresistible. The top turns crisp and golden while the interior stays soft and custardy. Bake it uncovered at 350°F until it reaches a golden-brown hue and the center sets at 160°F. If it begins to brown too quickly, simply shield the edges with foil. After baking, let it cool briefly—it continues to firm up as it rests, making slicing easier and cleaner.

Serving Suggestions

This bread pudding is best served warm, when the custard is soft and the edges are slightly crisp. A drizzle of homemade caramel sauce adds a glossy, sweet finish, while a dollop of whipped cream provides a light contrast to the rich custard. For a more decadent option, top it with a scoop of vanilla or butter pecan ice cream and watch it melt into the warm pudding.

For festive occasions, consider serving it in individual ramekins topped with toasted pecans and a sprinkle of powdered sugar. It’s also a beautiful dessert to share family-style straight from the baking dish, especially during the holidays.

Recipe Tips

Use day-old or slightly dried bread so the custard soaks in without making the pudding soggy.

Replace bourbon with vanilla extract or maple syrup if you prefer a non-alcoholic version.

If the edges brown too quickly while baking, cover them with foil to prevent burning.

Let the pudding cool for several minutes before slicing to help it set properly and maintain its shape.

What to Serve With This Recipe

Serve a generous slice alongside a scoop of vanilla or butter pecan ice cream for the perfect balance of warm and cold. A drizzle of salted caramel enhances the dessert’s buttery flavor, while a spoonful of whipped cream adds an airy contrast.

For a cozy afternoon pairing, enjoy it with a steaming cup of coffee, chai latte, or even spiced apple cider. If you prefer a lighter companion, a small bowl of caramelized pears or a berry compote introduces a refreshing, fruity touch that balances the richness of the pudding.

Frequently Asked Questions

Can I make this bread pudding ahead of time?
Yes. You can prepare and refrigerate it overnight, then bake it the next day when ready to serve.

What type of bread can I use instead of Challah?
Brioche or French bread works beautifully, though Challah’s slight sweetness gives the best texture.

How do I store leftovers and reheat them?
Keep leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave until warm.

Can I freeze pecan pie bread pudding?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

What can I use instead of bourbon?
Swap it with maple syrup, vanilla extract, or even a touch of rum extract for a similar warmth without the alcohol.

Pecan Pie Bread Pudding is the perfect marriage of texture and flavor—soft, custardy bread layered with toasted pecans and a buttery-sweet finish. It’s a dessert that feels like a warm hug on a cold evening, simple enough for a casual family dinner yet elegant enough for special celebrations. Serve it once, and it’s bound to become a cherished favorite on your dessert table.

Ingredients

6 large eggs
12 ounces Challah loaf (day-old), cut into 1-inch cubes (450 grams)
8 ounces heavy whipping cream (227 grams)
6 ounces sweetened condensed milk (170 grams)
½ cup browned unsalted butter (113 grams)
½ cup firmly packed light brown sugar (125 grams)
½ cup pure maple syrup (156 grams)
¼ cup bourbon (60 grams)
1 tablespoon vanilla extract (13 grams)
¼ teaspoon salt (1.25 grams)
1½ cups coarsely chopped toasted pecans (185 grams)

Instructions

Begin by preheating your oven to 350°F (175°C). If the pecans haven’t been toasted, arrange them in a single layer on a baking sheet and bake for about 6 to 8 minutes, stirring once halfway through, until fragrant and lightly browned. Remove them immediately from the pan to prevent overbaking and set aside.

Lightly coat an 8½ x 11-inch (1½-quart) baking dish with nonstick spray. In the bowl of a stand mixer—or a large mixing bowl with a hand mixer—beat the eggs on medium speed until pale and slightly frothy.

Add the sweetened condensed milk, heavy cream, browned butter, brown sugar, maple syrup, bourbon, vanilla extract, and salt. Mix until the custard base is smooth and well blended.

Gently fold the cubed Challah bread into the custard mixture using a rubber spatula, ensuring each piece absorbs the liquid evenly. Stir in 1 cup of the toasted pecans, reserving the rest for topping.

Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining pecans over the surface. Cover the dish tightly and refrigerate overnight to allow the bread to fully soak in the custard.

When ready to bake, preheat the oven again to 350°F (175°C). Remove the dish from the refrigerator and bake uncovered for 65 to 75 minutes, or until the top turns a rich golden brown and the center reaches an internal temperature of 160°F. If the edges begin to darken too quickly, cover them loosely with foil.

Let the bread pudding rest for about 5 minutes before serving. Enjoy it warm, drizzled with caramel sauce and topped with whipped cream or a scoop of vanilla ice cream for a truly decadent finish.