Pecan Pie Bread Pudding

Pecan Pie Bread Pudding Recipe

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Sherry Laughman


My mother cut this recipe out of a newspaper and I copied it because I love pecan pie.
I had some hamburger buns in the freezer that needed to be used, so I substituted them for the French bread. Turned out wonderful!
It is not really like a pudding.
My family did not put on any toppings -- they loved it and quickly asked for seconds. The next day it was just as good even though it was room temperature and still no toppings!


★★★★★ 1 vote

15 Min
45 Min


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6 oz. mini loaf french bread, cubed (8 cups loosely packed)
large eggs
1 can(s)
(14 oz). sweetened condensed milk
3/4 c
dark corn syrup
1/2 c
brown sugar, firmly packed
1 stick
butter, melted
1 tsp
vanilla extract
1 1/2 c
pecans, coarsely chopped, divided

How to Make Pecan Pie Bread Pudding


  • 1Heat oven to 350 degrees.
  • 2Spread bread cubes in single layer on large cookie sheet and toast for 10 minutes.
  • 3Coat 13" x 9" pan with cooking spray.
  • 4Beat eggs with hand mixer until fluffy. Blend in milk, corn syrup, brown sugar, butter and vanilla.
  • 5Stir in toasted bread cubes and 1 cup of pecans until evenly moistened.
  • 6Pour into pan and sprinkle with remaining pecans.
    Let stand 30 minutes.
    Bake 40-45 minutes or until golden brown around the edges.
    Cool 5 minutes.
  • 7Serve warm or cooled with vanilla ice cream and caramel syrup.
    For breakfast, serve warm with maple syrup.

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