Gooey Pecan Pie Bread Pudding

Gooey Pecan Pie Bread Pudding takes everything you love about a classic pecan pie—the rich, buttery filling and crunchy toasted pecans—and folds it into a soft, custardy bread pudding.

It’s the kind of dessert that feels special enough for a holiday table but simple enough to pull off on a Tuesday.

Why This One Stays in the Rotation

I keep coming back to this dessert because it delivers the deep caramel flavor of pecan pie without the fuss of rolling out a crust. The bread pudding base soaks up a vanilla-scented custard, while the top bakes into a glossy, nutty layer that crackles when you dig in.

It’s also a clever way to use up leftover bread, and the whole thing comes together in one dish. You get that satisfying contrast of soft, spoonable pudding and crunchy pecan topping every single time.

Ingredients

• 8 cups day-old challah or brioche, cut into 1-inch cubes: using slightly stale bread helps it soak up the custard without turning mushy
• 4 large eggs: at room temperature for a smoother custard
• 2 cups whole milk: for richness
• 1 cup heavy cream: makes the pudding extra silky
• ½ cup granulated sugar: for sweetness
• 2 teaspoons vanilla extract: the good stuff, if you have it
• 1 teaspoon ground cinnamon: adds warmth
• ¼ teaspoon freshly grated nutmeg: optional, but it brightens the flavor
• ¼ teaspoon fine sea salt: balances the sweetness
• 6 tablespoons unsalted butter, melted and cooled slightly: for the topping
• 1 cup packed light brown sugar: for that deep molasses note
• ½ cup light corn syrup: keeps the topping gooey; see Variations for swaps
• 2 large eggs: for the pecan layer
• 1 teaspoon vanilla extract
• 1½ cups pecan halves: toasted for extra crunch and flavor

Variations / Substitutions

• Swap the corn syrup: maple syrup works here. It yields a slightly thinner, less glossy topping with a more pronounced caramel note.
• Change the bread: sourdough or a sturdy French loaf brings less sweetness and a chewier texture. Avoid soft sandwich bread.
• Add a splash of bourbon: stir 1 to 2 tablespoons into the custard for a warm, smoky depth.
• Use walnuts instead: choose walnut halves for a similar crunch and nuttiness.

For a simpler version, try my Classic Bread Pudding.

How To Make Gooey Pecan Pie Bread Pudding

Step 1: Soak the Bread

Preheat your oven to 350°F (175°C). In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, ½ cup granulated sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Add the bread cubes and gently toss until every piece is coated. Let the mixture sit for 15 minutes, stirring once halfway through, so the bread can absorb the custard.

The bread should feel plump but still hold its shape. You’ll see the liquid slowly thicken around the edges.

Step 2: Make the Pecan Topping

Melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in 1 cup brown sugar and ½ cup corn syrup. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes. Remove from the heat and let it cool for 5 minutes. Whisk in 2 eggs, one at a time, then add 1 teaspoon vanilla. Fold in the toasted pecans.

The mixture will look glossy and slightly thickened as it cools. This is what creates that signature pecan pie top.

Step 3: Assemble the Dish

Butter a 9×13-inch baking dish. Scrape the soaked bread into the dish and spread it into an even layer. Pour the pecan topping over the bread, using a spatula to nudge the pecans so they sit in a fairly even single layer on top.

Don’t worry if a few pecans sink; they’ll rise and toast during baking.

Step 4: Bake

Bake for 55 to 60 minutes, until the top is puffed, deeply golden, and set in the center. A knife inserted into the middle should come out clean, with no liquid custard clinging to it. If the top browns too quickly, tent the dish loosely with foil during the last 15 minutes.

The kitchen will smell like butter, caramel, and toasted nuts. Let that be your timer backup.

Step 5: Cool and Serve

Let the bread pudding cool on a wire rack for at least 20 minutes before slicing. This rest time lets the custard finish setting so you get clean, spoonable squares instead of a soupy mess. Scoop it straight from the dish while still warm.

A scoop of vanilla ice cream melting into the cracks is never a bad idea.

Tips for the Best Pecan Pie Bread Pudding

• Use truly stale bread: Fresh bread soaks up liquid too quickly and can turn to mush. Day-old or lightly dried cubes hold their structure and give a better final texture.
• Toast the pecans yourself: Even if they’re labeled “toasted,” a quick 6 to 8 minutes at 350°F until fragrant deepens their flavor and keeps them crunchy.
• Don’t overmix the custard: Whisk just until the eggs, milk, and cream are combined. Overbeating can make the pudding dense.
• Let it rest after baking: Those 20 minutes on the rack are non-negotiable. Cutting in too soon releases steam and can leave the center runny.

Bake times by pan size:

Keeping Leftover Bread Pudding

• Refrigerate: Cover the cooled pudding tightly and store it in the fridge for up to 4 days.
• Reheating: Warm individual portions in the microwave for 30 to 60 seconds, or cover the whole dish with foil and reheat in a 300°F oven for 15 to 20 minutes.

What Goes Well With Gooey Pecan Pie Bread Pudding

A scoop of vanilla ice cream adds a cold, creamy contrast that cuts right through the richness. For extra indulgence, drizzle with warm bourbon caramel sauce. Strong black coffee makes a perfect foil too—its bitterness balances all that sweetness.

Frequently Asked Questions

Can I assemble this bread pudding the night before?

Yes. Combine the soaked bread and pour the topping on, then cover and refrigerate. Bake the next day straight from the fridge, adding about 10 to 15 minutes to the bake time.

Why did my bread pudding turn out soggy?

Using fresh, soft bread that didn’t absorb the custard properly is the most common culprit. Always reach for day-old bread and let the baked pudding rest fully before slicing.

Can I freeze Pecan Pie Bread Pudding?

Absolutely. Wrap the baked and cooled pudding tightly and freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently before serving.

Pecan Pie Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 8 cups day-old challah or brioche, cut into 1-inch cubes
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted
• 1 cup packed light brown sugar
• ½ cup light corn syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups pecan halves, toasted

Method

 

1. Preheat oven to 350°F. In a large bowl, whisk 4 eggs, milk, cream, granulated sugar, 2 tsp vanilla, cinnamon, nutmeg, and salt. Add bread cubes and toss to coat. Let sit 15 minutes, stirring once.
2. Melt butter in a saucepan over medium heat. Stir in brown sugar and corn syrup; cook 2 to 3 minutes until smooth. Remove from heat, cool 5 minutes, then whisk in 2 eggs and 1 tsp vanilla. Fold in pecans.
3. Butter a 9×13-inch dish. Spread soaked bread evenly. Pour pecan mixture over the top, distributing pecans evenly.
4. Bake 55 to 60 minutes until puffed, golden, and set in the center. Tent with foil if the top browns too fast.
5. Cool on a wire rack at least 20 minutes. Slice and serve warm.

Notes

For a deeper flavor, add 1 to 2 tablespoons bourbon to the custard. This dessert is even better the next day; refrigerate leftovers and reheat gently.