Creamy, crunchy, and indulgently sweet, this Pecan Pie Bread Pudding Without the Crust takes everything you love about pecan pie and turns it into a cozy, spoonable dessert that’s perfect for gatherings, holidays, or a comforting weeknight treat. It’s the kind of recipe that fills the kitchen with buttery, caramelized aroma and invites everyone to gather around the table. Fun fact: bread pudding is one of those beloved leftovers-rescue dishes that dates back centuries, originally created to avoid wasting stale bread.
If you enjoy easy, comforting desserts, this version is a breeze to assemble and bakes into a custardy center with a crunchy pecan topping. For another spin on comforting, saucy bread puddings, explore my twist on a fall favorite at Pecan Pie Bread Pudding Without the Crust recipe. Simple to prep, family-friendly, and fantastic for company, this dessert is ready to become your new signature sweet. Get your baking dish ready — you’re in for a deliciously satisfying ride.
What is Pecan Pie Bread Pudding Without the Crust?
What exactly is this dish? Imagine pecan pie got cozy and sank into a bed of custardy, buttery bread — no crust required. Why “without the crust”? Because instead of a rigid pie shell, we use day-old French bread to soak up a rich, vanilla-sweet custard while a brown sugar–pecan topping gives that pecan pie crunch. Who named it? Maybe a cheeky baker who wanted all the pecan pie flavor without wrestling with pastry.
Think of it as pecan pie in pajamas: comfortable, warm, and utterly comforting. And remember the old line that often rings true in kitchens everywhere: “the way to a man’s heart is through his stomach.” Ready to try it? Grab your spoon and a baking dish — this one’s begging to be served.
Why You’ll Love This
- Decadent custard meets crunchy pecans: The main highlight is the contrast between a silky, eggy center and a caramelized pecan topping that adds crunch and depth.
- Budget-friendly and waste-saving: Use day-old bread instead of throwing it away, reduce food waste, and save money while making a dessert that feels luxurious.
- Flavor-forward and versatile: Brown sugar, butter, and vanilla create a rich, toffee-like backdrop that pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce.
If you like other comforting bread puddings, you’ll also enjoy the autumn spin of the apple pie bread pudding on the blog — similar comfort, different seasonal flair. Give this recipe a try and invite friends or family to dig in.
How to Make
Quick Overview
This recipe is remarkably simple: cube day-old French bread, whisk together a rich custard, soak the bread briefly, and top with a buttery brown sugar and pecan mixture. It bakes into a creamy, slightly wobbly center with a sticky, crunchy top. Total time: about 15 minutes prep, 45 to 55 minutes baking, plus a short cool-down — roughly 1 hour to 1 hour 15 minutes from start to finish.
Ingredients
- 1 loaf day old French bread, cubed (16 oz), cut into roughly 1-inch pieces
- 2.5 cups milk or dairy-free alternative, cold or room temperature
- 1 cup half & half, cold or room temperature
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 0.125 teaspoon salt (1/8 teaspoon)
- 0.5 cup butter, softened (use dairy-free spread if preferred)
- 1.5 cups packed brown sugar (light or dark, packed firmly)
- 1 cup pecans, chopped (reserve a few whole halves for garnish if desired)
Directions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan.
- Cube the day-old French bread into roughly 1-inch pieces and place them in a large mixing bowl. Toss gently so the cubes are evenly distributed.
- In a separate bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract until well combined and slightly frothy.
- Pour the custard mixture evenly over the cubed bread. Press gently with a spatula so the bread soaks up the liquid. Allow the bread to sit and soak for 10 to 15 minutes, tossing once or twice to ensure even absorption.
- In a small bowl, combine the softened butter, packed brown sugar, and chopped pecans. Use a fork to mash and mix until the mixture resembles wet sand and holds together when pressed.
- Pour half of the soaked bread mixture into the prepared 8×8 inch pan and spread it evenly.
- Sprinkle half of the pecan-brown sugar mixture over the bread layer, distributing it fairly evenly.
- Spoon the remaining bread mixture over the pecan layer, then top with the remaining pecan-brown sugar mixture. Press down gently to compact the layers a bit.
- Place the baking pan on a cookie sheet to catch any overflow and bake in the preheated oven for 45 to 55 minutes. The center should still be slightly wiggly when you remove it; it will firm up as it cools.
- Allow to cool for 10 to 15 minutes before serving warm. Top with whipped cream or ice cream if desired.
What to Serve With
- Vanilla ice cream or homemade whipped cream for contrast with warm pudding
- Warm caramel sauce or maple drizzle for extra gooey sweetness
- Fresh berries or lightly toasted pecan halves to add brightness and texture
- A cup of strong coffee, espresso, or a spiced chai latte for comforting pairings
- For brunch, serve alongside scrambled eggs and crispy bacon to balance sweetness
Top Tips for Perfecting
- Use day-old bread: Slightly stale bread soaks custard without becoming mushy. If bread is very fresh, toast lightly.
- Soak time matters: Give the bread at least 10 minutes to absorb the custard for an even, creamy texture.
- Butter temperature: Softened butter mixes best into the brown sugar; don’t use melted butter or the topping will become too gooey before baking.
- Nuts: Toast pecans briefly in a dry skillet for extra flavor before chopping.
- Don’t overbake: A slightly wiggly center ensures a custardy finish; the pudding sets as it cools.
- Dairy-free swap: Use your favorite plant-based milk and dairy-free half & half for a vegan-friendly version. Use dairy-free butter.
Storing and Reheating Tips
- Refrigeration: Store leftover pudding covered in the refrigerator for up to 4 days.
- Freezing: To freeze, cover tightly with plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave for 30 to 60 seconds, or place the baking dish in a 325°F (160°C) oven covered with foil for 10 to 15 minutes until warmed through. Add a splash of milk if it seems dry.
- Freshness note: For best texture, enjoy within a few days; topping becomes chewier over time.
FAQs
Can I use a different type of bread?
Yes. A sturdy, slightly stale bread like brioche, challah, or country loaf works well. Avoid very soft sandwich bread, which can become too mushy.
Can I make this ahead of time?
Yes. Assemble the pudding, cover, and refrigerate for up to 8 hours or overnight before baking. Bake from cold and you may need to add 5 to 10 extra minutes to the baking time.
How do I make it dairy-free?
Substitute plant-based milk and half & half with oat or soy alternatives, and use a dairy-free butter substitute for the pecan topping.
Can I add chocolate or dried fruit?
Absolutely. Fold in 1/2 cup chocolate chips, raisins, or chopped dates with the bread for added flavor. Taste and adjust sugar if adding very sweet mix-ins.
Is it possible to double the recipe?
Yes. Double ingredients and bake in a 9×13 inch pan. Increase baking time to about 55 to 65 minutes, checking for a slightly wobbly center.
Conclusion
This Pecan Pie Bread Pudding Without the Crust is a comforting, crowd-pleasing dessert that’s easy to make and full of nostalgic flavor. It uses simple pantry ingredients and day-old bread to create a custardy interior with a crunchy, caramelized pecan topping that everyone will love. If you want to see another home cook’s take on this classic mash-up, check out this delicious version from Call Me PMc’s Pecan Pie Bread Pudding. For a second perspective and extra inspiration, take a look at Serena Lissy’s Pecan Pie Bread Pudding. Try the recipe, share it with friends, and enjoy every spoonful.
Pecan Pie Bread Pudding Without the Crust
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
Ingredients
- 1 loaf day-old French bread, cubed (16 oz, cut into roughly 1-inch pieces)
- 2.5 cups milk or dairy-free alternative (cold or room temperature)
- 1 cup half & half (cold or room temperature)
- 4 large eggs (lightly beaten)
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 0.125 teaspoon salt (1/8 teaspoon)
- 0.5 cup butter (softened, use dairy-free spread if preferred)
- 1.5 cups packed brown sugar (light or dark, packed firmly)
- 1 cup pecans, chopped (reserve a few whole halves for garnish if desired)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan.
- Cube the day-old French bread into roughly 1-inch pieces and place them in a large mixing bowl. Toss gently so the cubes are evenly distributed.
- In a separate bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract until well combined and slightly frothy.
- Pour the custard mixture evenly over the cubed bread. Press gently with a spatula so the bread soaks up the liquid. Allow the bread to sit and soak for 10 to 15 minutes, tossing once or twice to ensure even absorption.
- In a small bowl, combine the softened butter, packed brown sugar, and chopped pecans. Use a fork to mash and mix until the mixture resembles wet sand and holds together when pressed.
- Pour half of the soaked bread mixture into the prepared 8×8 inch pan and spread it evenly.
- Sprinkle half of the pecan-brown sugar mixture over the bread layer, distributing it fairly evenly.
- Spoon the remaining bread mixture over the pecan layer, then top with the remaining pecan-brown sugar mixture. Press down gently to compact the layers a bit.
- Place the baking pan on a cookie sheet to catch any overflow and bake in the preheated oven for 45 to 55 minutes. The center should still be slightly wiggly when you remove it; it will firm up as it cools.
- Allow to cool for 10 to 15 minutes before serving warm. Top with whipped cream or ice cream if desired.