How to Make: Sweet and Sticky Pecan Pie Bread Pudding Casserole

Sweet and Sticky Pecan Pie Bread Pudding Casserole

Total Time : ,

Servings :11.


  • 1 (16 oz.) loaf brioche or challah, cubed
  • 1 cup pecans, chopped and toasted, optional
  • 2 1/2 cups whole milk
  • 1 cup half-and-half
  • 4 large eggs, beaten
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon maple extract, optional
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1 cup pecans

  • Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  • In a large bowl, whisk together milk, half-and-half, eggs, sugars (brown and granulated) and melted butter until smooth and combined.
  • Stir in vanilla and maple extracts, cinnamon, nutmeg and salt, then fold in pecans.
  • Add cubed challah to your wet mixture and gently mix until bread is fully submerged and has absorbed liquids.
  • Transfer mixture to greased baking dish.
  • Optional: whisk together 1/4 brown sugar and 1/4 teaspoon cinnamon and fold in 1 cup pecans. Spread pecans on top of bread pudding mixture, then place in oven.
  • Bake for 45-55 minutes, or until center is just set but still slightly jiggly. Remove from oven and let cool 20-30 minutes before serving.
  • Enjoy!

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