Pioneer Woman Pecan Pie Bread Pudding Recipe

This rich, gooey Pioneer Woman Pecan Pie Bread Pudding Recipe is made with cubed French bread, dark corn syrup, and toasted pecans, ready in just over an hour. The sweet custard soaks into the cubes while a caramelized pecan crust forms on top during baking. I love how this mashup delivers the best parts of two classic desserts in one dish.

Why This Classic Works

Combining the dense richness of pecan pie with the soft comfort of bread pudding creates a texture that isn’t too heavy. I used to struggle with pecan pie filling being too runny, but the bread cubes here absorb that excess moisture perfectly, resulting in a stable yet gooey slice.

The secret lies in using stale bread, which drinks up the custard without disintegrating. I learned that letting it sit for just fifteen minutes before baking ensures every bite is infused with that buttery, caramel flavor rather than having dry pockets of bread.

Pioneer Woman Pecan Pie Bread Pudding Recipe Ingredients

• 1 loaf French bread (stale, cut into 1-inch cubes)
• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 3/4 cup dark corn syrup
• 1 tablespoon vanilla extract
• 5 large eggs, beaten
• 1 1/2 cups half-and-half
• 1 1/2 cups pecans, chopped
• 1/2 teaspoon salt

How To Make Pioneer Woman Pecan Pie Bread Pudding Recipe

1. Prep the Bread: Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish with butter. Cut the stale French bread into 1-inch cubes and spread them evenly into the prepared dish.
2. Mix the Custard: In a large mixing bowl, whisk together the melted butter, brown sugar, dark corn syrup, vanilla extract, and salt until smooth. Add the beaten eggs and half-and-half, whisking until fully combined.
3. Soak the Bread: Stir the chopped pecans into the liquid mixture, then pour everything evenly over the bread cubes. Use a spatula to gently press the bread down to ensure it absorbs the custard, then let it stand for 15 minutes.
4. Bake: Place the dish in the oven and bake for 40 to 50 minutes. The top should be golden brown and puffed, and the center should be set but still slightly jiggly when shaken.

Recipe Tips

• Toast the Pecans: Briefly roasting the pecans in a dry pan for 5 minutes before adding them to the batter enhances their nutty flavor and crunch.
• Use Stale Bread: Fresh bread tends to get mushy; if your loaf is fresh, cube it and dry it out in a low oven (200°F) for 15 minutes.
• Check for Doneness: The pudding will firm up as it cools, so remove it when the center still has a slight wobble to keep the texture gooey.

What To Serve With Pecan Pie Bread Pudding

A scoop of vanilla bean ice cream is essential, as the cold creaminess balances the warm, rich sweetness of the pudding. For a lighter option, a dollop of unsweetened whipped cream cuts through the heavy caramel flavors nicely. Coffee or espresso is also a great pairing to offset the sugar intensity.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 seconds to restore the soft texture. You can also freeze baked portions for up to 2 months.

FAQs

Can I use light corn syrup instead of dark?
Yes, light corn syrup works fine, but dark corn syrup provides a deeper, more molasses-like flavor that mimics traditional pecan pie.

Can I make this ahead of time?
You can assemble the dish and let it soak in the refrigerator overnight before baking. This actually helps the flavors meld even better.

Why is my bread pudding soggy?
This usually happens if the bread wasn’t stale enough or if it was baked at too low a temperature. Ensure your oven is fully preheated.

Nutrition

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 135mg
• Sodium: 340mg
• Total Carbohydrate: 62g
• Protein: 9g

Try More Recipes:

• Pioneer Woman Dr Pepper Cake Recipe
• Pioneer Woman Blueberry Nectarine Crisp Recipe
• Pioneer Woman Pecan Piecaken Recipe