Welcome to my cozy corner of the internet! Today, I’m bursting with excitement to share my grandmother’s treasured recipe that combines two beloved Southern classics – pecan pie and bread pudding. You know those desserts that make your whole house smell like heaven? This is definitely one of them!
I discovered this magical combination during a rainy Sunday afternoon when I had some leftover French bread and a craving for something sweet and comforting. After several attempts at perfecting the recipe, I finally nailed the exact proportions that create that irresistible custard-like center with a perfectly crispy top.
The beauty of this dessert lies in its versatility – it’s elegant enough for holiday gatherings but simple enough for a family dinner. Every time I serve this at my dinner parties, guests lean back in their chairs, close their eyes, and sigh with pure contentment. The way the buttery pecans create a crispy crown over the soft, vanilla-scented bread pudding is simply heaven on a plate.
Let me walk you through creating this showstopper that’ll have everyone begging for seconds!
Let’s start with the FAQs:
Can I use fresh bread?
I strongly recommend day-old bread. Fresh bread contains too much moisture and won’t soak up the custard properly, resulting in a soggy pudding. If you only have fresh bread, cut it into cubes and let it dry out on the counter for several hours.
What’s the secret to achieving the perfect texture?
Temperature is key! Use room-temperature ingredients (especially the eggs and half-and-half) and don’t rush the soaking process. The bread needs time to absorb all that delicious custard.
Can I make this ahead for a party?
Absolutely! Assemble everything the night before, cover with plastic wrap, and refrigerate. Just add an extra 10-15 minutes to the baking time if you’re starting with a cold pudding.
Will this freeze well?
While you can freeze it, I find the texture isn’t quite the same after thawing. This pudding tastes best fresh or within 3 days when stored in the refrigerator.
Can I reduce the sweetness?
Yes! Feel free to reduce the brown sugar by ¼ cup. The corn syrup helps create that signature pecan pie texture, so I wouldn’t adjust that amount.
Prep Time: 20 minutes (plus 30 minutes soaking)
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes
Ingredients:
- 16 ounces day-old French bread (about 6-7 cups when cubed)
- 16 fluid ounces half-and-half
- 4 large eggs
- 8 ounces (1 cup) packed light brown sugar
- 12 fluid ounces (1 cup) light corn syrup
- 4 ounces (1 stick) unsalted butter, melted
- 8 ounces (2 cups) pecans, roughly chopped
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
Instructions:
- Set your oven to 350°F and grease a 9×13-inch baking dish with butter.
- Cut the bread into 1-inch cubes and spread them evenly in your prepared dish.
- Toast the pecans in a dry skillet over medium heat until fragrant (about 5 minutes), stirring frequently to prevent burning.
- In a large mixing bowl, whisk your eggs until they become light and fluffy.
- Add the brown sugar and corn syrup to your eggs, whisking until completely smooth.
- Pour in the melted butter and vanilla extract, continuing to whisk.
- Gradually add the half-and-half while whisking to create your custard mixture.
- Pour half the custard over your bread cubes, making sure to coat each piece.
- Let it sit for 15 minutes, then pour the remaining custard over the top.
- Sprinkle your toasted pecans evenly across the surface.
- Bake for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out mostly clean.
Cooking Tips:
- Gently press down on the bread occasionally during the soaking process to ensure even absorption
- Place a baking sheet under your dish to catch any potential overflow
- Cover with foil if the top browns too quickly
- Let it rest for 15 minutes before serving
- Serve warm with vanilla ice cream or whipped cream
- Add a pinch of cinnamon to the custard mixture for extra warmth
