Pecan Pie Bread Pudding
If you only make one gooey recipe this fall make sure it’s this Pecan Pie Bread Pudding. Of course having an excuse to eat pie for breakfast doesn’t hurt. Treat your family and guests to a special Thanksgiving or Christmas breakfast.
This pecan pie bread pudding is ridiculous. I mean that in a good way. Maybe I should say DELICIOUS! A TREAT to eat! I could go on and on about how much I LOVE this pecan pie bread pudding. What makes this Pecan Pie Bread Pudding so delicious? Well it could be that instead of adding cream I added Butter Pecan Coffee Cream and enough pecan pie filling for TWO pies! 🙂
USE LEFTOVER PECAN PIE TO CREATE A DELICIOUS BREAKFAST! DON’T FORGET TO PIN THIS TO YOUR BREAKFAST, FALL BOARDS!
![Pecan Pie Bread Pudding](https://www.ladybehindthecurtain.com/wp-content/uploads/2019/10/Pecan-Pie-Bread-Pudding-Lady-Behind-The-Curtain-1-480x480.jpg)
Pecan Pie Bread Pudding
This delicious bread pudding can be served as a breakfast item or as a dessert!
Ingredients
For the Bread Pudding:
- 2 - 16 ounce loaves challah bread, torn into large chunks
- 1 - 32 ounce southern butter pecan international delights creamer
- 12 large eggs, slightly beaten
For the Pecan Pie Filling:
- 2 cups granulated sugar
- 1-1/3 cups dark corn syrup
- 2/3 cup unsalted butter, melted
- 4 large eggs, lightly beaten
- 3 cups pecans, chopped
- 2 teaspoons vanilla extract
Instructions
For the Bread Pudding:
- Preheat oven to 400°.
- Spray a lasagna pan {13 1/4 x 9 5/8 x 2 3/4-inch} with non stick cooking spray
- Place torn challah bread in a large bowl.
- Add the creamer and (12) eggs.
- Mix until the bread has absorbed as much liquid as it can.
- Add half of the mixture to the prepared pan.
- Using a large spoon add dollops of half of the pecan pie filling (recipe below).
- Add the remaining bread pudding mixture and top with the remaining pie filling adding dollops.
- Bake 30 minutes or until a knife inserted into the center comes out clean.
For the Pecan Pie Filling:
- To a medium saucepan add the sugar, corn syrup, butter, (4) eggs, pecans and vanilla.
- Bring to a boil, reduce heat and simmer stirring constantly for 8 to 10 minutes until thickened.
MORE GREAT BREAD PUDDING RECIPES
1. PUMPKIN PIE BREAD PUDDING 2. EGGNOG BREAD PUDDING CRUNCH 3. PECAN PRALINE BREAD PUDDING 4. BREAD PUDDING MUFFINS
Wow, that does look like a delicious treat!!
Looks too good n I’m going to try it
What is Challah Bread, this looks so good
Hi Linda, Challah Bread is a Jewish egg bread that is perfect for soaking up all the delicious egg custard in a Bread Pudding. The bread is braided and in the form of a loaf.
WHER do u find this bread at or could u use another kind of bread I live in Springfield ILL
Hi Dana, I find my Challah bread at my local grocery store in the bakery department and also at sandwich places that specialize in bread like Beyond Bread. If you can’t find Challah bread you can use French bread.
Can you prepare it the night before baking and refrigerate until baking time?
Sure Annette! I would allow for extra baking time.
Thank you! Surprising my husband for his office Thanksgiving party! He saw your recipe on FB and mentioned how great it looked. 🙂 Thanks for the recipe! Happy Thanksgiving!
Welp, I couldn’t find that flavor of creamer at my grocery store. What should I add to my milk/cream mix to help give it that flavor? Thanks!
Hi Kate, Do you have a Cost Plus World Market close by? If so they carry a lot of different flavors of Torani syrups and Torani has a butter pecan flavor. If not then maybe add some butter flavored extract and if you can find it some pecan flavored extract. I know Walmart has a great assortment of extracts. I think you’ll be okay with just creamer since you’ll also be adding pecan pie filling.