Pecan Pie Bread Pudding


– 1 (16 oz) loaf day-old French bread
– 2 and ½ cups milk
– 1 cup half & half (or substitute with whole milk or heavy cream)
– 4 eggs, lightly beaten
– 1 cup granulated sugar
– 1 tablespoon vanilla extract
– ⅛ teaspoon salt
– ½ cup butter, softened
– 1 and ½ cups packed brown sugar
– 1 cup pecans, chopped

1. Preheat the oven to 350 degrees F.
2. Cube the French bread and place it in a large bowl.
3. In another bowl, whisk together eggs, milk, half & half, sugar, salt, and vanilla. Pour this mixture over the bread and let it sit for 5 to 10 minutes.
4. In a small bowl, mix softened butter, brown sugar, and chopped pecans with a fork until the mixture resembles wet sand.
5. Pour half of the bread mixture into an 8×8 inch pan.
6. Top with half of the pecan mixture.
7. Spoon the remaining bread mixture over the pecan layer and then top with the rest of the pecan mixture. Press it down slightly into the pan.
8. Top with the remaining pecan mixture.
9. Place the pan on a cookie sheet with an edge to catch any potential spills. Bake at 350 degrees F for 45 to 55 minutes. The center should be slightly wiggly but will set as it cools.

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