This Pecan Pie Bread Pudding has the signature sweet, sticky, crunchy flavor of pecan pie married into a delicious dessert or breakfast treat.
A couple of months ago I tried a new BBQ place in Dallas, and while their BBQ was amazing, it was their bread pudding that I have been dreaming about since. I didn’t really even know I liked bread pudding. I decided it was time to recreate this dish with some Southern flavor. This Pecan Pie Bread Pudding is perfect for brunch or dessert!
Pecan Pie is one of my absolute favorite desserts, and one of the first desserts I learned to make on my own. I love the way the signature sweet, sticky, crunchy flavor comes through in this bread pudding. We seriously ate it for dessert after dinner and for breakfast the next day.
Pecan Pie Bread Pudding
- 6 cups Italian or French bread, cubed
- 2 cups milk
- 3 eggs
- 1 cup light corn syrup
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1 1/2 cups pecan pieces
- 1/4 cup butter, melted
- Cube the bread into bite size pieces- it should be a day or two old, not fresh. Place bread in a large bowl.
- Whisk together eggs, milk, vanilla, and white sugar.
- Pour over bread to coat completely; let soak for 10 minutes.
- Pour the bread mixture into a greased 9 x 13 pan.
- In a medium bowl, combine corn syrup, brown sugar, and melted butter.
- Pour the butter mixture over the bread and top with pecans.
- Bake at 350 degrees for 35-40 minutes.