This Pecan Pie Bread Pudding is wonderful for a weekend brunch, a special occasion such as mother’s day, or a birthday in the house or while camping.
We decided to make this one while we were glamping a few weeks ago to take off the morning chill from the camper. What I didn’t realize was how amazing the camper was going to smell while it baked!
Pecan Pie Bread Pudding
1 (16 oz) loaf of day-old French bread
2 1/2 cups milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup butter, softened
1 1/2 cups brown sugar, packed
1 cup pecans, chopped
- Preheat oven to 350 degrees F.
- Cube the bread, place the pieces into in a large bowl.
- In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla.
- Pour the egg/milk mixture over the bread and allow to sit 5 to 10 minutes.
- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
- This mixture will have the consistency of wet sand.
- Pour half of the bread mixture into a greased 9″x9″ inch pan. (Yes, you read that correctly.)
- Top with half of the pecan mixture.
- Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
- Top with remaining pecan mixture.
- Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
- Bake at 350 degrees F 45 to 55 minutes. The center will be slightly jiggly but will set when cool. Allow the dish to cool for 15 minutes before serving so that the slices will hold together.