Southern butter pecan bread pudding combines a classic southern flavor with an equally classic dessert to create a treat loaded with down-home flavor. Made with butter pecan coffee cream and chopped pecans and topped with a vanilla glaze, this bread pudding is a taste of the South in every bite.
As you probably know by now, I love bread pudding. I started making it in my 20s, and over the years, I’ve gone from making basic bread pudding to trying all kinds of creative recipes and even making some of my own unique versions. In fact, you’ll find a big selection of them on my site if you give it a look. Today, I have a new bread pudding I want to share with everyone. This butter pecan bread pudding takes all the creamy, springy texture and sweetness of classic bread pudding and combines it with that uniquely Southern flavor, butter pecan, to make a bread pudding that everyone will love.
Why You’ll Love This Butter Pecan Bread Pudding
- It only uses a handful of simple ingredients to create all its delicious flavor.
- The challah bread soaks up the rich, butter pecan custard to create the perfect bread pudding texture.
- The chopped pecans add a delicious earthy flavor and crunch to the pudding.
- It’s the perfect dessert, brunch item, or afternoon snack.
Ingredients
- Challah Bread: Challah bread is thick but not overly dense, making it perfect for absorbing the custard.
- Southern Butter Pecan Coffee Creamer: Butter pecan coffee creamer takes the place of milk and adds classic Southern sweetness.
- Eggs: Eggs are the base for the thick, rich custard that makes this bread pudding so wonderful.
- Chopped Pecans: Chopped pecans add more butter pecan flavor and extra texture to the bread pudding.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations
- Change up the flavor of bread pudding by using different coffee creamers.
- Use your favorite thick, hearty bread for this recipe.
- Use butter pecan coffee creamer in place of milk for butter pecan drizzle on top of the bread.
How to Make Southern Butter Pecan Bread Pudding
1: Let the cubed bread dry out a bit on a baking sheet.
2: Whisk the custard ingredients together in a large bowl. Then, add the bread and stir to coat.
3: Pour into a prepared baking pan and top with chopped pecans.
4: Cover the dish with foil and bake until cooked through. Then, remove the foil and bake for a few more minutes to get some color on the pudding.
5: Mix the glaze ingredients together and drizzle it over the warm bread pudding. Enjoy!
Hint
It’s important to dry out your bread cubes for at least an hour. Overnight works exceptionally well.
Storage
Refrigerate this bread pudding for up to 3 days in an air-tight container. Freezing is not recommended.
To reheat the pudding, place it in a baking dish, cover with foil and bring it to room temperature. Then, bake it at 350 for a few minutes until heated through.
What to Serve with Southern Pecan Bread Pudding
Serve this pudding as a dessert, sweet breakfast, or afternoon snack with a cup of coffee or tea. Fresh fruit and a little chocolate are also great pairings. This is a classic dessert, so it works well as a sweet finish to almost any equally rustic meal like pot roast, chicken, and the like.
Tips
- The longer you let your bread dry out, the better. At least an hour is recommended but overnight is optimal.
- Give the bread time to fully soak up the custard, but don’t leave it in the bowl so long that it becomes soggy.
- Always bake your bread pudding with foil at first. This traps in moisture for even cooking and prevents the pudding from drying out.
- Add the drizzle to the bread pudding while it’s warm. This allows the glaze to get down into all the nooks and crannies of the pudding.
Frequently Asked Questions
What is bread pudding?
Bread pudding is a bread-based dish that’s soaked in custard and baked. While it’s often associated with dessert, bread pudding can actually be sweet or savory, depending on the ingredients added to it.
What does coffee creamer do in baking?
Coffee creamer can be used in place of milk to add the same richness and added flavor, depending upon which flavor of creamer is used.
Does bread pudding need to be covered when baking?
Yes, it does. Covering bread pudding traps moisture, keeping it from drying out. It also prevents burning. To get the golden, slightly crispy top we love about bread pudding, remove the foil about 10 to 15 minutes before the pudding is finished baking.
How can you tell when bread pudding is done?
When a toothpick is inserted into the bread pudding, it comes out clean, and it’s done. You can also give it the press test. Press down gently on the center of the pudding. If custard rises to the top, the pudding needs more time in the oven.
Do you have to refrigerate bread pudding after you make it?
Bread pudding should always be refrigerated. Because it’s made with eggs and dairy, refrigeration is required for both freshness and food safety.
Why was my bread pudding curdled?
It probably wasn’t curdled. It was the eggs. When the eggs for bread pudding aren’t beaten thoroughly, the whites and yolks can separate, creating a scrambled egg look, texture, and flavor.
Try This Delicious Southern Butter Pecan Bread Pudding Today
Bread pudding is classic comfort food, and so is any sweet treat from the South. This recipe combines them both into the ultimate dessert or sweet snack to satisfy your tastebuds and your heart. Every bite is a little bit of love in a spoon, and once you make it you’ll be hooked. Give it a try. It’s too easy and delicious not to!
More Delicious Bread Pudding Recipes to Enjoy
This white chocolate bread pudding is made with a creamy white chocolate mocha coffee creamer which provides a rich custardy filling and is drizzled with a sweet glaze. We also added melted white and dark chocolate over the top as well.
Southern Butter Pecan Bread Pudding
Ingredients
Bread Pudding
- 16 ounce challah bread, cut into 1-inch chunks
- 32 ounce southern butter pecan coffee creamer
- 5 large eggs
- ½ cup chopped pecans
- ½ teaspoon cinnamon
Glaze Drizzle
- ¾ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.
Bread Pudding
- Place bread cubes on a baking sheet to dry out some.
- In a large bowl, add coffee creamer, eggs, and cinnamon, Whisk until combined.
- Add bread to liquid mixture. Stir to coat.
- Pour into the prepared baking dish.
- Sprinkle chopped pecans over the top of the bread mixture.
- Cover with aluminum foil and bake for 55-60 minutes.
- Remove foil and bake for an additional 10 minutes.
Glaze Drizzle
- In a small bowl, whisk powdered sugar, milk, and vanilla together until combined.
- Drizzle over warm bread pudding and enjoy.
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