Creamy, nutty, and perfectly sweet, this Pecan Pie Bread Pudding Without the Crust is the kind of dessert that warms the whole kitchen and puts everyone in a good mood. Imagine the gooey, caramel-like filling of pecan pie soaked into pillowy bread and baked until the top is slightly crisp and the center is luxuriously custardy — comfort food at its finest. Fun fact: bread pudding began as a thrifty way to use stale bread and turned into a beloved classic across many cultures. This version skips the flaky pie crust but keeps all the flavor, so you get the best of both worlds.
If you love easy, crowd-pleasing desserts, this recipe is for you — it’s simple to assemble, family-friendly, and ideal for using day-old bread. For another cozy take on bread-based desserts, check out our twist on a similar favorite, Pecan Pie Bread Pudding Without the Crust recipe. Ready to bake something unforgettable? Let’s get started!
What is Pecan Pie Bread Pudding Without the Crust?
What’s in a name? Pecan Pie Bread Pudding Without the Crust sounds like a culinary riddle, doesn’t it — like pie and pudding had a delicious, sensible baby. Why call it this? Well, it’s essentially pecan pie flavors — brown sugar, butter, and toasted pecans — folded into a custardy bread pudding instead of being baked inside a pastry shell. Who needs crust when the bread itself becomes the vehicle for all that sweet, nutty goodness?
Some say “the way to a man’s heart is through his stomach,” but honestly, the way to anyone’s heart is through a warm pan of this pudding. Try it and see why it might just become your family’s new favorite. Give it a go — no crust required.
Why You’ll Love This:
- Decadent pecan pie flavor: Brown sugar, butter, and toasted pecans create that signature caramelized pecan taste without the fuss of rolling dough. The result is richly flavored, slightly crunchy on top, and meltingly soft inside.
- Economical and satisfying: This is a great way to use day-old bread and pantry staples, stretching ingredients into a dessert that serves a crowd without breaking the bank.
- Simple, family-friendly, and adaptable: Kids will love the sweet, custardy texture, and grown-ups will appreciate the nutty depth. Top it with whipped cream, a drizzle of caramel, or a scoop of vanilla ice cream for instant celebration.
If you enjoy bread puddings, don’t miss our cozy take on a fruit-forward alternative; it’s a fan favorite: apple pie bread pudding. Now get your mixing bowl ready — you’re going to love how quickly this comes together.
How to Make:
Quick Overview
This recipe is forgiving and fast: cube day-old bread, mix a simple custard, stir until soaked, layer with a buttery pecan topping, and bake until set. Expect a creamy interior with a slightly crisp, sweet top. Prep takes about 15 minutes and baking 45 to 55 minutes, so total time is around 1 hour to 1 hour 15 minutes. The standout element is the gooey pecan topping that becomes caramel-like during baking.
Ingredients
- 1 loaf day old French bread, cubed (about 8 to 10 ounces of bread; cut into 1-inch cubes)
- 2.5 cups milk or dairy-free alternative, room temperature
- 1 cup half & half, room temperature
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 0.5 cup butter, softened (1 stick; room temperature for easy mixing)
- 1.5 cups packed brown sugar, lightly packed
- 1 cup pecans, chopped (toasted lightly for extra flavor if desired)
Directions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan. Cube the day-old French bread into roughly 1-inch pieces and place them in a large mixing bowl so the custard can soak in evenly.
- In another bowl, whisk the eggs until foamy. Add the milk, half & half, granulated sugar, salt, and vanilla extract. Whisk until everything is fully combined and the sugar has started to dissolve. Pour this custard over the cubed bread, pressing gently with a spatula so the bread soaks up the liquid. Let the mixture sit for 10 to 15 minutes; stir once or twice so the cubes absorb the custard uniformly.
- While the bread soaks, make the pecan topping. In a small bowl, combine the softened butter, packed brown sugar, and chopped pecans. Use a fork to mix until the mixture resembles wet sand with small, sticky clumps. This texture helps the pecan topping spread and caramelize without becoming a solid crust.
- Assemble the pudding by pouring half of the soaked bread mixture into the prepared 8×8 inch pan. Evenly sprinkle half of the pecan-brown sugar mixture over the bread. Spoon the remaining bread mixture on top, followed by the remaining pecan mixture. Gently press down with the back of a spoon to compact the layers slightly.
- Place the pan on a cookie sheet to catch any overflow. Bake in the preheated oven at 350°F (175°C) for 45 to 55 minutes. The center should still have a slight jiggle but not be liquid; it will continue to set as it cools. For a deeper top color, place under the broiler for 1 to 2 minutes at the end, watching closely to avoid burning.
What to Serve With:
- Vanilla ice cream or whipped cream for a classic contrast of hot and cold
- Warm caramel sauce drizzle or a simple salted caramel for extra richness
- Fresh berries or a light fruit compote to cut through the sweetness
- Coffee, strong black tea, or a dessert wine for pairing at the table
- For brunch, serve with a side of crispy bacon or roasted fruit to balance textures
Top Tips for Perfecting:
- Use day-old or lightly dried bread so it soaks up custard without turning mushy; fresh bread can get too soggy.
- Toast the pecans lightly in a dry skillet for 3 to 5 minutes to amplify their flavor and crunch.
- If using a dairy-free milk, choose a fuller-bodied option like oat or coconut milk for creaminess.
- Watch the baking time: remove when center is just set but still slightly wobbly for the best creamy texture.
- Avoid overmixing the pecan-butter topping; you want coarse crumbs so it caramelizes into pockets of flavor.
- Let the pudding rest for at least 10 minutes before serving so slices hold together better.
Storing and Reheating Tips:
- Refrigeration: Cover the cooled pudding tightly with plastic wrap or transfer to an airtight container. Keeps for 3 to 4 days in the refrigerator.
- Freezing: Cut into portions and wrap individually in plastic wrap and foil, or place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave for 30 to 60 seconds, or reheat a whole pan in a 325°F (160°C) oven until warmed through (about 15 to 25 minutes). For best texture, reheat uncovered to revive the top’s slight crispness.
FAQs
Can I use other types of bread?
Yes. Brioche or challah will give a richer, more buttery result; sourdough or whole wheat will be heartier. Adjust soaking time for denser breads.
Can I make this dairy-free?
Absolutely. Use a dairy-free milk like oat or almond and replace half & half with a coconut cream or a thicker plant-based creamer for richness.
How do I know when it’s done baking?
The center should be slightly wobbly but not liquid. If a toothpick comes out mostly clean with a few moist crumbs, it’s ready.
Can I prepare this ahead of time?
Yes. Assemble it in the pan, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.
Can I add chocolate or other mix-ins?
Sure — fold in 1/2 cup of chocolate chips, mix in dried fruit, or sprinkle a cinnamon-sugar layer for a flavor twist.
Conclusion
This Pecan Pie Bread Pudding Without the Crust is a hands-down winner for weeknight desserts, holiday tables, or anytime you crave something comforting and memorable. It’s easy to make, budget-friendly, and full of buttery, nutty flavor that keeps everyone asking for seconds. If you want more inspiration or variations, take a look at Call Me PMc’s pecan pie bread pudding for a closely related take, or compare techniques with Serena Lissy’s pecan pie bread pudding. Try it, share it, and enjoy the warm smiles that follow.
Pecan Pie Bread Pudding Without the Crust
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
Ingredients
Ingredients
- 1 loaf day old French bread, cubed (about 8 to 10 ounces of bread; cut into 1-inch cubes)
- 2.5 cups milk or dairy-free alternative room temperature
- 1 cup half & half room temperature
- 4 large eggs lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 0.5 cup butter (1 stick; softened, room temperature for easy mixing)
- 1.5 cups packed brown sugar lightly packed
- 1 cup pecans, chopped (toasted lightly for extra flavor if desired)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan. Cube the day-old French bread into roughly 1-inch pieces and place them in a large mixing bowl so the custard can soak in evenly.
- In another bowl, whisk the eggs until foamy. Add the milk, half & half, granulated sugar, salt, and vanilla extract. Whisk until everything is fully combined and the sugar has started to dissolve. Pour this custard over the cubed bread, pressing gently with a spatula so the bread soaks up the liquid. Let the mixture sit for 10 to 15 minutes; stir once or twice so the cubes absorb the custard uniformly.
- While the bread soaks, make the pecan topping. In a small bowl, combine the softened butter, packed brown sugar, and chopped pecans. Use a fork to mix until the mixture resembles wet sand with small, sticky clumps.
- Assemble the pudding by pouring half of the soaked bread mixture into the prepared 8×8 inch pan. Evenly sprinkle half of the pecan-brown sugar mixture over the bread. Spoon the remaining bread mixture on top, followed by the remaining pecan mixture. Gently press down with the back of a spoon to compact the layers slightly.
- Place the pan on a cookie sheet to catch any overflow. Bake in the preheated oven at 350°F (175°C) for 45 to 55 minutes. The center should still have a slight jiggle but not be liquid; it will continue to set as it cools. For a deeper top color, place under the broiler for 1 to 2 minutes at the end, watching closely to avoid burning.
