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Pecan Pie Bread Pudding

Pecan pie bread pudding takes the classic custard dessert and combines it with pecan pie filling for the ultimate Thanksgiving dessert!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
1 hr
Total Time
3 hrs 5 mins
Servings: 10
Calories: 628 kcal
Course: Dessert
Cuisine: American

Ingredients

Bread Pudding
  • 16 ounces challah bread cut into 1 inch cubes
  • 1 tablespoon butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 4 large eggs + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup Chopped Pecans
  • 15 ounces Pecan Pie Filling
Pecan Pie Filling:
  • 1 cup sugar
  • 1 1/2 cups corn syrup
  • 4 eggs
  • 1/4 cups butter melted
  • 1 1/2 teaspoons vanilla extract
  • 2 cups pecans chopped

Instructions

    Cup of Yum
  1. Grease a 9x13 inch casserole dish with the tablespoon of butter making sure to cover the bottom and sides of the dish.
  2. Place half of the bread cubes in the dish and using a spoon place scoops of pecan pie filling in among the bread cubes. Use approximately half of the prepared pecan pie filling.
  3. Add the remaining bread cubes to the dish. Top with small scoops of the remaining pecan pie filling nestling them in with the bread cubes.
  4. In a medium bowl whisk together the milk, heavy cream, sugar, eggs and egg yolk, and vanilla extract.
  5. Pour the mixture over the bread making sure to cover all of it. You can gently press down on the bread cubes a few times to help them absorb the milk mixture.
  6. Cover with plastic wrap and place in the refrigerator for at least 1 hour, or up to 24 hours.
  7. Remove dish from the refrigerator and let it sit out while you preheat the oven to 350 degrees F.
  8. Remove the plastic wrap from the top of the dish and sprinkle with chopped pecans.
  9. Place in the oven to bake for 50-60 minutes or until the center temperature reaches 160 degrees F.
  10. Remove from the oven and let sit for 15 minutes before serving.
Pecan Pie Filling:
  1. Preheat oven to 350°F.
  2. Mix all ingredients together in a bowl then pour into a greased 8x8 inch casserole dish or 9 inch pie pan/dish and bake 45 minutes. Use a spoon to stir filling every 10 minutes.
  3. When ready remove filling from the oven and let cool for 10 minutes before using.

Notes

  • 1-2 day old bread which is slightly stale is preferred

Nutrition Information

Serving 1piece Calories 628kcal (31%) Carbohydrates 73g (24%) Protein 12g (24%) Fat 34g (52%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 183mg (61%) Sodium 289mg (12%) Potassium 265mg (8%) Fiber 3g (12%) Sugar 49g (98%) Vitamin A 794IU (16%) Vitamin C 1mg (1%) Calcium 149mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 628

% Daily Value*

Serving 1piece
Calories 628kcal 31%
Carbohydrates 73g 24%
Protein 12g 24%
Fat 34g 52%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 183mg 61%
Sodium 289mg 12%
Potassium 265mg 6%
Fiber 3g 12%
Sugar 49g 98%
Vitamin A 794IU 16%
Vitamin C 1mg 1%
Calcium 149mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.