Pecan Pie The Bread Pudding can be described as Pecan Pie with no crust. Instead the filling is spread over the bread pudding, which is delicious and then baked to the perfect temperature!

It’s Pecan Pie heaven! I’ve been stuck on the Pecan Pie theme this week. When I began this idea, I was planning to create an Chocolate Chip Bread Pudding, but once I had everything prepared, I thought about ways the recipe to taste more like Pecan Pie instead.

Great decision! It was delicious.

Bread pudding is among my loved desserts to cook. It’s an easy and affordable dessert to prepare. Bread puddings all have the same formula of dried bread and a custard sauce that is made with eggs, milk, and sugar. In addition, you can add other elements to create your bread pudding as individual. To make Pecan Pie Pudding I added brown sugar, butter, and pecans for the pecan pie flavor.

The brown sugar, butter and pecans on top my bread pudding are similar to an Streusel. The mixture cooks together to create crunch and caramel sauce.It’s a great way to enjoy a caramel sauce.

Pecan pie bread pudding is crisp and chewy on the exterior. It’s smooth and creamy inside, making it one gorgeous dessert. Dreams of desserts are made out of… only me?

Pecan Pie Pecan Pudding, without the crust!

1. (16 OZ) loaf that is day old French bread

2 and 1/2 cups of milk

1 cup half & half

4 eggs, lightly beat

1 cup of sugar granulated

1 Tablespoon vanilla

1/8 teaspoon salt

1/2 cup softened butter

1 and 1/2 cups of brown sugar packed

1 cup pecans, chopped

Preheat oven to 350°F.

Cube bread all over the bowl of a large size.

In a separate bowl, beat eggs milk, half and half sugar, salt and vanilla into eggs. Whisk. Pour the mixture over the bread. Let sit for 10-15 minutes

In a separate bowl, mix together a fork, softened butter brown sugar and pecans. The mixture should have the texture like wet sand.

Pour half of the bread mix into an 8×8 inch pan.

Then top with the remaining pecan mixture.

Spread remaining bread mixture on top and then top with the remaining pecan mixture. Place the mixture in pan and press down. Pan will be filled to the brim.

Then top with the rest of the pecan mixture.

Set the pan on a cookie tray with an edge to stop the mixture that could boil over. Bake in 350 degrees for for 45 or 55 mins. Center will be a little wavy however, it will settle after cooling. This recipe can easily be doubled for the 9×13 pan.