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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!

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!

Now THIS is bread pudding!! Have you tried my recipe for pecan pie bread pudding yet? If not, what are you waiting for? This has been one of the top 5 most popular recipes on my blog of all time since it was first published back in 2012. And for good reason.

Made with hearty chunks of crusty bread and quite literally the makings of a pecan pie, this bread pudding is going to make everyone who tries it happy. And obsessed.


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!

You know how some food speaks to both your belly and your soul? That’s this. Somehow, it just makes you feel happy and content (fellow emotional eaters rejoice!). Kind of the way you feel right after Thanksgiving dinner as your head hits the cushion on the couch and your eyes dozily close….

For those of you who actually know what that feels like anyway.

Obviously, as a mother of little kids, I no longer remember what that feels like beyond the faintest, foggy whisper of a memory that fans the tiny flame of hope inside me that I will one day experience a post-Thanksgiving-meal couch nap again. Maybe. One day.


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!

Ok, so here’s the nitty gritty on this recipe:

You want to start with the right kind of bread. Whatever kind you use, it needs to be at least a day old and a little stale. I wouldn’t suggest using a light and fluffy sandwich bread for this. You’re really going to want some hearty. Go for a loaf of french or sourdough bread. Challah would be great too. Or any kind of thick bakery bread. This homemade french bread would be fabulous!

Next, you’re going to be making the pecan pie filling. Like, as if you were actually making a pecan pie filling. No shortcuts here! We are making a 100%, FOR REAL pecan pie to dump all over our crusty, hearty, delicious bread.

The reason you want to use bread that’s gone a little stale is because the dryness of the bread will allow it to absorb the pecan pie filling so much better, which will in turn create a more thoroughly gooey 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!

I love eating it fresh and warm out of the oven with a little whipped cream. But it can certainly be eaten at room temp the day of or even the next day and still be delicious.

I hope you all continue to enjoy this recipe as much as you have for the past 4 years. I know my family certainly will! ☺️

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!


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


  1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
  2. Place all of the bread pieces into the baking dish.
  3. Pour the melted butter 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. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
  6. Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group!

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!

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

59 comments on “Pecan Pie Bread Pudding”

  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. Awe, that was such a beautiful letter! And your bread pudding looks pretty amazing too!

  3. How sweet! A good man truly is something to be thankful for!
    This bread pudding sounds awesome! Your photos are really lovely too!

  4. Awwwwwwwwwww! This post made me teary. Because of the letter…and the food too. Want!

  5. 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,

  6. Wow, this looks amazing! Pecans are the only nut I like in my baking. Pinning for the holidays. Beautiful letter too ;)

  7. I don’t know which I liked better – the food or the letter! Both of them are so beautiful!

  8. I feel like I just walked in on my parents, haha!!! What a sweet message. And a sweet bread pudding!!

  9. That was the sweetest post. :) You two are lucky to have each other! And lucky to have this bread pudding in your kitchen. Omgosh…it looks divine!

  10. Oh That was so sweet! Now I am grateful for Chris too! : ) Oh and that pecan pie bread pudding that aint so bad itself!

  11. 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!

  12. 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… ;)

  13. How cute! I love this grateful post. Your hubby sounds like an awesome man!

  14. Looking at this picture makes my mouth water. I will be making this over Christmas holidays. Love the Nuts!

  15. oh..how incredibly sweet!! The recipe looks amazing too!! pinning!

  16. 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!

  17. Just saw this on Pinterest and you totally outdid yourself! LOVE IT!

  18. Great recipe. It looks amazing!

  19. 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.

  20. What type of bread did you use here? Looks yummy!!!

  21. 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!

  22. i made this for our Christmas meal and it was fantastic! i used sliced italian bread and the testure was heavenly!

  23. 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.

  24. 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.

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

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

  28. I made this…it was WONDERFUL

  29. 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!

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  31. 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.

  32. 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.

  33. 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!

  34. 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 :)

  35. 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??

  36. You can use either one, but I think French bread sounds yummy :)

  37. Amazing recipe.. different ideas.. new twists..

  38. 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.

  39. You convinced me with the magic terms: “pecan pie” + “bread pudding”. I made this recipe, amazing!! We had this at night with tea and by breakfast (right the next morning) it was gone!

  40. 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

  41. 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!

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

  43. I have a loaf of whole wheat sandwhich bread. Will that work for the bread pudding recipe?

  44. 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!

  45. 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.

  46. 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.

  47. 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.

  48. 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.

  49. 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 :)

  50. 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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