Pecan Pie Bread Pudding Recipe With Bourbon Sauce posted by Ashton on May 15, 2026 Pin Share Tweet Email Jump to Recipe Pecan Pie Bread Pudding This Pecan Pie Bread Pudding has been one of our 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 are going to go absolutely wild for this amazing pecan pie bread pudding recipe! It is pure comfort in a baking dish — the nostalgic pecan pie flavor you crave, tucked inside a creamy, dreamy, decadent bread pudding. Be still my heart. This is seriously one of my absolute favorite desserts of all time, and I cannot wait for you to make it! Main Ingredients Needed for This Pecan Pie Bread Pudding Recipe Here are the following ingredients you will need to pull together this delicious bread pudding. Nothing fancy, nothing weird — just real-life pantry staples that come together into something incredibly special! thick bread (challah bread, French bread, or a soft brioche bread all work great) milk eggs dark corn syrup brown sugar and granulated sugar unsalted butter, melted vanilla extract cinnamon crunchy pecans Seriously, can we talk about how those ingredients basically ARE a traditional pecan pie filling? That’s the whole genius of this recipe — you get every bit of that crunchy flavor of pecan pie, but in warm, custardy, pull-apart bread pudding form. I literally can’t even. Recipe Tips & Notes ✎ Stale bread works really, really well for bread pudding because it can absorb the liquids without becoming too soggy. A challah loaf, French bread, soft brioche bread, or a homemade loaf are all great options. Sourdough bread also adds a slightly tangy, strong flavor that pairs beautifully with the sweet pecan pie filling — so fun to try! ✎ 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. What I DO love is finishing this off with a drizzle of bourbon maple syrup — that boozy-sweet sauce is chef’s kiss and makes the whole thing feel extra special. Or skip the sauce entirely and just pile on a scoop of vanilla ice cream. No judgment here! 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 serve the bread pudding fresh and warm with some homemade whipped cream or a generous scoop of ice cream. A rich caramel sauce drizzled over the top of the bread pudding is also absolutely dreamy — try my Caramel Buttermilk Syrup for a caramel drizzle that will knock your socks off! ✎ Some of you have been making this recipe for years and may notice a small change — I now recommend you drizzle a little milk over the bread before doing anything else. I liked the moisture it added. But if you’ve been happy with how the bread pudding has turned out without it, feel free to continue the old way! It’s So Easy! Making this homemade bread pudding recipe is remarkably easy, even for those who don’t spend much time in the kitchen. Spray your prepared baking dish with non-stick cooking spray, then fill it with cubed bread — thick bread cubes are the best way to get that perfect tender crumb inside with a slightly golden brown, almost crackly top. Drizzle a little milk over the bread cubes and let them soak while you prep the custard mixture. In a large bowl (or large mixing bowl, whatever you’ve got!), whisk together eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, and a hit of cinnamon. This is basically your pecan pie filling right there, you guys. Pour that custard mixture over your soaked bread cubes, then fold in the crunchy pecans to make your cinnamon pecan mixture. Give it a gentle toss so every single bread cube is coated in that gooey, dreamy custard. Pour the whole bread pudding mixture into your prepared baking dish. Bake at 375º for about 40–45 minutes until the top is golden brown and the center is just set. If you are using a convection oven, start checking around 35 minutes — it moves fast! The smell that fills your kitchen is absolutely irresistible. Trust me on that one. Let it rest for a few minutes before serving so every bite feels like the right amount of everything — warm, gooey, and perfect. Why This Is One of the Best Bread Puddings Ever Okay so I’ve made a lot of classic desserts in my day. A LOT. And this pecan pie bread pudding recipe honestly ranks right up there with the best parts of fall baking season. It’s the kind of dessert that makes it onto the holiday table every single year without fail. Holiday gatherings, Thanksgiving, a slow weekend night in November — this is your next cozy, go-to bake. You have to make this! What makes it so special is that it brings together two of the best classic desserts — homemade bread pudding AND traditional pecan pie — into one insanely delicious dessert. The bread is soft and custardy in the middle, the pecans get all toasty and golden on top, and each bite feel like something straight out of a Southern restaurant. That southern flavor is just *chef’s kiss.* It’s one of the first desserts I reach for every fall, and it’s 100% one of my absolute favorite fall desserts. If you love this kind of dessert, you are also going to need my Butterscotch Bread Pudding and my Easy Vanilla Bread Pudding in your life immediately. And for even more pecan pie goodness, check out my Pecan Pie Cake and my Pecan Pie Dip — both are SO good for holiday gatherings! All About Pecan Pie for Thanksgiving? Me too! Here are a few of my favorite Pecan Pie Recipes. Pecan Pie Cobbler Cake Pecan Pie Dip 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! And if you want to go completely over the top (my favorite way to live, honestly), check out my full list of 101 completely decadent desserts for even more inspo. 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 about this pecan bread pudding recipe. Whether you’re a first-timer or you’ve been making this for years, I think you’ll find these super helpful. What is bread pudding? Bread pudding is a custard dessert you can make with all sorts of breads. Try it out with our pecan pie bread pudding recipe! Bread pudding usually includes a filling (e.g., pecans, raisins), spices, and sometimes alcohol such as rum or bourbon. For this pecan pie bread pudding recipe, I use pecans, sugar, cinnamon, and vanilla extract! How do you serve bread pudding? You can serve bread pudding 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? Store bread pudding in the refrigerator for up to five days. It will still taste great but may dry out. I recommend you eat bread pudding 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. Then wrap 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, super easy-to-make bread pudding. Happy Monday to you — go make this immediately! 🎉 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. It was one of the first desserts home cooks turned to when they needed to stretch ingredients — and honestly, those thrifty home cooks were onto something genius. Bread pudding is a simple concoction of bread, milk, eggs, sugar, and spices. But within that basic framework lies a world of creative possibility! Fresh bread can absolutely be used, but stale bread is preferred for its ability to soak up the custard mixture without becoming overly soggy. Sourdough bread brings a slightly tangy, strong flavor. A challah loaf or soft brioche bread gives you an ultra-rich, pillowy result. French bread lands somewhere perfectly in the middle. All great options, you guys! The custard base — heavy cream or milk, eggs, sugar, vanilla extract — serves as the backbone, providing richness and depth. Spices like cinnamon and nutmeg add warmth, while chocolate chips, raisins, or crunchy pecans add texture and sweetness. For a fun variation, think sweet potato custard mix stirred right in for a sweet potato pecan pie bread pudding that is a perfect fall dessert. Or go full dessert-mashup mode with chocolate chip bread pudding — oh my goodness, yes please. Bread Pudding Versatility One of the most appealing aspects of bread pudding is its wild versatility. While traditional recipes often call for simple additions like raisins or nuts, the flavor combinations are truly endless. From seasonal fruits like apples and pears to decadent add-ins like caramel or chocolate, there is no limit to what you can do. And let’s be real — this pecan pie bread pudding recipe proves that when you start with a great base, the sky’s the limit! Chefs and home bakers alike experiment with premium breads like brioche or challah bread, infusing their creations with luxurious flavors. A drizzle of bourbon maple syrup, a boozy-sweet sauce, or a rich caramel sauce over the top of the bread pudding makes any individual portion feel extra special — like something you’d order at a new BBQ place or a cozy Southern bistro. This is absolutely the kind of dessert that impresses without stressing you out! Bread pudding also reheats beautifully — pop a slice in the microwave the next day and serve it warm with a scoop of vanilla ice cream. Oh, and this freezes really well too, so go ahead and tuck portions away for a couple of months. When you melt butter in a small saucepan, warm up that caramel sauce, and serve this on a slow weekend night with the family gathered around — that, my friends, is what we live for. Now go get the full recipe below and make this dreamy, delicious dessert happen! 🍮🥧 Continue to Content 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! Print Ingredients 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 Instructions 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.
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!
How sweet! A good man truly is something to be thankful for! This bread pudding sounds awesome! Your photos are really lovely too!
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, Leslie
Wow, this looks amazing! Pecans are the only nut I like in my baking. Pinning for the holidays. Beautiful letter too 😉
I feel like I just walked in on my parents, haha!!! What a sweet message. And a sweet bread pudding!!
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!
Oh That was so sweet! Now I am grateful for Chris too! : ) Oh and that pecan pie bread pudding that aint so bad itself!
Don you think this can be made the night before like typical French Toast Casserole? It does sound amazing! Thanks!
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!
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… 😉
Looking at this picture makes my mouth water. I will be making this over Christmas holidays. Love the Nuts!
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! Jenn
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.
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!
i made this for our Christmas meal and it was fantastic! i used sliced italian bread and the testure was heavenly!
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.
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.
Try this using croissants for the bread. I’m pretty sure this will be on the banquet tables in Heaven!
Making this for my mother-in-law who is from Arkansas. Pecan Pie is her favorite dessert, but this may just fill the bill!
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!
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.
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.
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!
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 🙂
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?? Thanks!
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.
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!
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
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!
I loved the grateful list to your husband, brought tears to my eyes!! It sounds like you are a very lucky girl!!!
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!
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.
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.
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.
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.
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 🙂
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!
