Pecan Pie Bread Pudding Without the Crust
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.
Servings: 8 servings
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.
Notes
For best texture, enjoy within a few days; topping becomes chewier over time.