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!
Main Ingredients Needed for Pecan Pie Bread Pudding
- thick bread
- corn syrup
Recipe Tips & Notes
- Stale bread works really, really well for bread pudding because it can absorb the liquids without becoming too soggy. Challah 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!
Recipe Video: Pecan Pie Bread Pudding
- 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
- Prepare an 8x8 baking dish by spraying with nonstick cooking spray.
- Place all of the bread pieces into the baking dish.
- Drizzle the milk over the bread.
- In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
- Stir in the pecans. Add the bread pieces and stir to coat well. Transfer the mixture to the prepared baking dish.
- 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.
Ashton is the owner and author of Something Swanky. First and foremost she’s a wife and mother. She also considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.
Ashton publishes 2-3 unique dessert recipes each week, ranging from fanciful and creative to comfort food classics. She publishes one “collection” post each week which includes links and thumbnail images to 50-100 themed recipes from other bloggers and around the web.
She authored her first cookbook, Party Popcorn, in 2014, and it has received rave reviews from Parade Magazine, Real Simple, and O Magazine, and is featured in Crate and Barrel’s 2015 Spring/Summer collection. Party Popcorn is a Hollan Publishing concept and was published with Houghton Mifflin-Harcourt.
EXPERIENCE & MEDIA
Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more.
Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design.
Hi! I’m Ashton, and welcome to Something Swanky.
A little about me personally… I’m a North Carolina native, born and raised. I’m the oldest of six siblings, and we’re all very close even now that we are mostly all grown up. We all love to eat, and it’s not a real family event until there’s a bowl of M&Ms on the table.
I graduated from Brigham Young University and lived in Provo, Utah for 7 years before returning home to NC. Living out West gave me a deep love for Mexican food (Red Iguana in SLC, y’all). As well as really incredible yeast breads, and Macey’s grocery stores. Provo will always be near and dear to my heart!
I’m married to a wonderfully tall, freckled, Californian redhead. Together we are crazy about all things BYU, and right now we are really loving the show Fixer Upper (and dreaming of buying our first home in the next year or two). We have a very enthusiastic and bossy 5-year old daughter who lights up our life, and a sweet baby boy. They’re our whole world.
This blog began back in 2010, right after I had my first child.
I left my full-time job (with no love lost) to become a full-time stay-at-home Mom. Back then, my husband was in school full-time and didn’t have the time to work a lot of hours at his part-time job. With a new baby in tow and the loss of my income, we were completely broke.
I noticed that a lot of stay-at-home moms seemed to be making some money by blogging, so I thought I’d give it a try. I certainly had the time to invest– and plenty of interest! Immediately after I had my daughter, I found myself more and more drawn in by food blogs. I looked forward to each morning when I would snuggle in bed with my baby and read all of my favorite blogs. I was especially in love with the photography and couldn’t get enough of the vivid food imagery I had discovered. To me, it was a new world that I was eager to devour– and join! XOXO – Ashton