Pecan Pie Bread Pudding Recipe

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Pecan Pie Bread Pudding

This Pecan Pie Bread Pudding has been one of the most popular recipes on Something Swanky since it was published in 2012. Pecan Pie filling poured over thick pieces of bread and baked to perfection!

If you love pecan pie, you’re going to go wild for this amazing pecan pie bread pudding recipe!

I also highly recommend trying my pecan pie cobbler cake or our traditional Texas Pecan Pie. SO GOOD!

Main Ingredients Needed for Pecan Pie Bread Pudding

  • thick bread
  • milk
  • eggs
  • corn syrup
  • sugar
  • pecans

Helpful Products I Use & Recommend

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This Pecan Pie Bread Pudding has been one of the most popular recipes on Something Swanky since it was published in 2012. Pecan Pie filling poured over thick pieces of bread and baked to perfection!

Recipe Tips & Notes

Stale bread works really, really well for bread pudding because it can absorb the liquids without becoming too soggy. Challah bread, French bread, or a homemade loaf of bread would also work well.

✎ At the end of the video, you’ll see me pour some maple butter cream syrup over the bread pudding. I’m not including the recipe for that, because I wasn’t overly impressed with it (I thought it tasted just like plain maple syrup, which was good, but not really worth sharing).

Originally I had thought to make this Maple Butter Cream Sauce, and I think it would have been the better choice. So if you’re up for it, give that recipe a try! Or you could serve the bread pudding fresh and warm with some homemade whipped cream or vanilla ice cream.

✎ Some of you have been making this recipe for years and may notice a small change I’m making to the recipe– which is to drizzle a little milk over the bread before doing anything else. I liked the moisture it added to the recipe. But if you’ve been happy with how the bread pudding has turned out with no milk, then feel free to continue making it the old way!

This Pecan Pie Bread Pudding has been one of the most popular recipes on Something Swanky since it was published in 2012. Pecan Pie filling poured over thick pieces of bread and baked to perfection!


This Pecan Pie Bread Pudding has been one of the most popular recipes on Something Swanky since it was published in 2012. Pecan Pie filling poured over thick pieces of bread and baked to perfection!

Pecan Pie Bread Pudding

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Pecan Pie Bread Pudding has been one of the most popular recipes on Something Swanky since it was published in 2012. Pecan Pie filling poured over thick pieces of bread and baked to perfection!


  • 8 cups bite-sized bread pieces
  • 1/3 cup milk
  • 3 large eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup pecans, halved or chopped


  1. Prepare an 8x8 baking dish by spraying with nonstick cooking spray.
  2. Place all of the bread pieces into the baking dish.
  3. Drizzle the milk over the bread.
  4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
  5. Stir in the pecans. Add the bread pieces and stir to coat well. Transfer the mixture to the prepared baking dish.
  6. Bake at 375º for 40-45 minutes until golden brown on top. Serve warm and with maple butter cream sauce if desired.

All About Pecan Pie for Thanksgiving?

Me too! Here are a few of my favorite Pecan Pie Recipes.

Pecan Pie Cobbler Cake

Pecan Pie Cobbler Cake

Pecan Pie Dip

Pecan Pie Dip

Butterscotch Pecan Pie

Butterscotch Pecan Pie

You may also like this classic Barefoot Contessa pecan pie recipe or if you’re more into bread pudding, try my super popular lemon chess bread pudding!

Pecan Pie Bread Pudding FAQ

You’ve got questions, and we’ve got answers. Here are responses to some of the most frequently asked questions related to this bread pudding recipe.

What is bread pudding?

Bread pudding is a custard dessert that can be used with all sorts of breads. Try it out with our pecan pie bread pudding recipe! Bread pudding ingredients usually include some sort of filling (e.g., pecans, raisins), spices, and sometimes alcohol such as rum or bourbon. For this pecan pie bread pudding recipe, pecans, sugar, cinnamon, and vanilla extract are used!

How do you serve bread pudding?

Bread pudding can be served hot or cold. Try serving pecan pie bread pudding for breakfast with a dollop of whipped cream on top! It’s a great way to start your day.

How do you store bread pudding?

Bread pudding can be stored in the refrigerator for up to five days. It will still taste great but may dry out, which is why it’s recommended that bread pudding be eaten within four days of baking.

Can you freeze bread pudding?

Yes, bread pudding can be frozen for up to three months. Bake bread pudding according to instructions, allow it to cool completely before wrapping tightly in plastic wrap and then again in aluminum foil. Bread pudding will keep its flavor after being frozen!

Now, you can enjoy the flavors of pecan pie in a creamy, delicious, and super easy-to-make bread pudding.

Learn More About Bread Pudding

In the realm of comfort foods, few dishes evoke the same sense of nostalgia and warmth as bread pudding.

With its humble origins rooted in the thrifty repurposing of stale bread, this timeless dessert has evolved into a beloved culinary classic cherished by cultures around the world.

From its simple ingredients to its endless variations, bread pudding remains a testament to the ingenuity of home cooks and professional chefs alike.

Bread pudding is a simple concoction of bread, milk, eggs, sugar, and spices. However, within this basic framework lies a world of culinary creativity.

The type of bread used can range from classic white to hearty whole wheat, each lending its own unique texture and flavor to the final dish.

Stale bread is often preferred for its ability to absorb the custard mixture without becoming overly soggy, but fresh bread can also be used with delightful results.

The custard base, typically made with a combination of milk or cream, eggs, sugar, and vanilla, serves as the backbone of bread pudding, providing richness and depth of flavor.

Spices such as cinnamon, nutmeg, and cardamom add warmth and complexity, while ingredients like raisins, chocolate chips, or nuts contribute bursts of sweetness and texture.

One of the most appealing aspects of bread pudding is its versatility. While traditional recipes often call for simple additions like raisins or nuts, the creative possibilities are endless.

From seasonal fruits like apples and pears to decadent add-ins like chocolate or caramel, there’s no limit to the flavor combinations that can be explored.

For those seeking a savory twist, ingredients like cheese, bacon, or herbs can transform bread pudding into a satisfying main course or side dish.

Despite its humble origins, bread pudding has found its way onto the menus of upscale restaurants and bakeries, where it is elevated to new heights of culinary sophistication.

Chefs experiment with premium ingredients like brioche or challah bread, infusing their creations with luxurious flavors and textures.

Garnishes such as caramel sauce, whipped cream, or fruit coulis add visual appeal and a touch of elegance to the finished dish, making it a favorite among diners seeking a taste of indulgence.

Beyond its culinary appeal, bread pudding holds a special place in the hearts of many for its ability to evoke cherished memories of home and hearth.

Whether enjoyed as a cozy dessert on a cold winter’s night or as a comforting treat at family gatherings, it brings people together and fosters a sense of connection.

Its simple preparation and comforting flavors make it a beloved staple in households around the world, passed down through generations as a treasured family recipe.

In an era of ever-changing food trends and fads, bread pudding is a timeless classic that transcends culinary boundaries.

Its humble origins and adaptable nature make it accessible to home cooks of all skill levels, while its rich history and enduring popularity ensure its place on tables for years to come.

Whether enjoyed as a simple treat or a gourmet indulgence, bread pudding remains a beloved comfort food that warms the body and the soul!

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59 thoughts on “Pecan Pie Bread Pudding Recipe”

  1. This letter is so adorable. You two make an adorable couple and a dream mommy and dad for little Em. You’re one lucky girl!

    This bread pudding is incredible. And I don’t even like bread pudding! You had me at “French toasty” hehe. ANd thanks for the linky love!

  2. First off all, that was such a sweet letter of gratitude to your hubby! You guys sound precious together! Second, oh my gosh—You had me at Pecan Pie Bread Pudding! I will be making this in the Christmas season, because it sounds unreal!!
    Christmas Blessings,

  3. Don you think this can be made the night before like typical French Toast Casserole? It does sound amazing!


    • I definitely do 🙂 It may have to bake just a little longer though if it’s been in the refrigerator all night though, just keep that in mind.

      • Sometimes I leave my uncooked bread pudding in the fridge for a couple of days…it’s amazing how light and tender it is! A happy lazy mistake!

  4. so, it’s anyone’s guess why i’m crying over here reading that… maybe it’s cause i have a chris… and i have similar feelings toward him… 😉 you are the cutest.

    …and i wish i was your neighbor. for multiple reasons… 😉

  5. Hi Ashton! This looks amazing! I have never actually tried bread pudding before so I will have to give this a try. Following along with you now from our Facebook group – looking forward to getting to know you better! Love your blog!

  6. Saw this on Pinterest, of course re-pinned and the recipe is easy. TY for the extra tips, the cinnabon version sounds so over the top, but am verrrrry tempted to try this after I do the “regular” version.

  7. I wonder if you cut unbaked Grands cinnamon rolls into 8ths and used that in stead of bread how it would come out…..oooh, and/or maybe a struesel topping? I love bread pudding and I am gonna try your recipe, thank you and Merry Christmas!

  8. I made this using French bread and let the bread stale before using in the recipe. If I had to do it over again I would probably crush the bread in smaller pieces or not allow the bread to go stale because it does not soak up the syrup as well. It does taste just like french toast. Ummm Yummy.

  9. This looks fabulous. We are making it now. However, I have never seen or made a bread pudding recipe without any milk or cream in it. I will let you know how it turns out.

  10. Try this using croissants for the bread. I’m pretty sure this will be on the banquet tables in Heaven!

  11. Making this for my mother-in-law who is from Arkansas. Pecan Pie is her favorite dessert, but this may just fill the bill!

  12. Omg! That pecan pie bread pudding is to die for! Just made it this morning. Very very very good recipe. Right now am making the homemade pancake! Will let u know how this turns out. Love ur site. I will be checking ur site all the time now. Great job!

  13. That is a lovely note, but I came here for the recipe —- YUMBO — two of my most favorite foods in one recipe, how can it go wrong?

    Thanks for posting this to share with us, great blog BTW.

  14. This was awesome! The pecans toasted up nicely, and the “pie” had a perfectly crusty top and bottom, with a soft, creamy center. Will make again.

  15. I made this last night. We didnt have any pecans so i used golden raisins. also added a bit of nutmeg too! Turned out really good. Thanks for sharing!

  16. What a sweet letter. This looks amazing and I definitely want to make it but I have a question. Why do you have to line the pan with parchment paper? Can you make it without using parchment paper?

    • I wouldn’t recommend it, but you could try using just greasing it really well! I like the parchment because I can lift it out to cut and serve (and photograph, of course 🙂

  17. This looks amazing, but corn syrup is not something we use here in Australia. I am guessing I could just use sugar but any idea on how much??

  18. Hi Ashton, I saw this on Pinterest awhile back and am finally getting around to making it this week. Can hardly wait and I have little nephews that will want to gobble this up!
    Beautiful blog you have here, I’ll be back to visit often.

  19. Looks and sounds fabulous, my wife is a cook/caterer by trade & went to Culinary School specializing in Baked Goods. I have to get her to make me this one

  20. Looking forward to trying this tomorrow morning
    and sharing with my co-workers. And I also love your
    Sweet letter to your husband, God Bless!

  21. I loved the grateful list to your husband, brought tears to my eyes!! It sounds like you are a very lucky girl!!!

  22. Hi Ashton. This recipe looks amazing! My two favorite desserts combined into one. I can’t wait to try it. I’ve decided to make it for a large group of 12 during a group weekend trip and I plan of doubling the recipe. My question is the type of white bread? Sandwich bread? French bread? I bake well but only because I really like to replicate it exactly. Please let me know what bread you would suggest?
    Thank You in advance,
    Shelby Vogel

    • You can really use any bread– volume is all that matters. I use old and stale homemade bread frequently, but I’ve also used french bread. I definitely gravitate towards thicker bread for bread pudding!

  23. Have you tried adapting this for the crock pot? I’d love to make this for a pot luck, but I don’t have a good way to serve it warm.

  24. If you have a convection oven you may want to start checking on this around 30 min. I left mine in and forgot, once again, that convection ovens cook everything faster and it was REALLY dry. I was multi tasking for dinner and didn’t even think to take a peek at it. I may have used too much bread too, I made a loaf just to make this and I used the whole thing since it was all squished up from tearing it apart (I didn’t measure, I just tore it up and it fit in the pan so I figured I was good). So I would make extra filling too. I didn’t think it tasted like french toast, or pecan pie, but it was good enough to try again with a couple of tweaks.

  25. I just made this. It’s so good, we can’t even bother to get a plate. Warm, ooey, gooey, goodness while it’s still warm in the pan. It came together really quickly too.

  26. i tried this recipe using sourdough bread. First, I think 8 cups of bread was too much for the amount of syrup. Even though I measured the bread and thoroughly mixed it with the syrup, some of the bread wasn’t soaked in the syrup and was hard. Next time, I’ll use French Bread, and I won’t use as much. Second, I’m going to partially toast the pecans first because they weren’t that toasty goodness I like. Third, I want to adjust the sweetness a little, because I made a basic cream cheese frosting, and it took the flavor to another level, but it really increased the sweetness beyond what I enjoy.  My husband loved it (he has a huge sweet tooth!), and the recipe is definitely a keeper, but also a work in progress.

  27. Hi Ashton,

    I just wanted to take a minute to thank you.  A few weeks ago,  my chronic illness finally confined me mostly to bed.  I’be been struggling to not give in to depression and I’ve really been feeling like giving up.  Tonight I saw your gratitude  letter to your husband.  It reminded me of all the little things and the big things I still have to be grateful for. And at least for tonight,  it’s given me a renewed spirit to not give up and to keep fighting.  Thank you.  Thank you so very much.  

    • Angela, thank you very much for your comment! It meant so much to me. I wish there was something I could say to make everything all better for you, but, of course, there isn’t. Keep looking for all of those things in life that can still make you happy and grateful… and eat dessert if you can. I usually find that helps 🙂

  28. Made this for 2 different Thanksgiving meals today and it was a hit at both homes. We used challah bread and served ours with vanilla bean ice cream. So yummy! Thanks for sharing! 

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