Okay, pecan pie. Basically everyone’s favorite, right? What happens though when you’ve stuffed yourself so full of the classic and still want more of that great flavor, but can’t eat another bite of pie? Don’t worry, we’ve got you covered. In the best way possible. We give you: pecan pie bread pudding. Now you’re not limited to a traditional dessert item, this bad boy’s just as good for breakfast as it is for an after-dinner treat. So what makes this dish as amazing as it is? We’ll tell you.

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It’s the use of challah or brioche as the base – delightfully sweet bread that’s light and fluffy and perfect for absorbing all of our deliciously spiced egg mixture – that really sets the tone here. Which brings us to the egg mixture that we seasoned with plenty of cinnamon and nutmeg, helped along by vanilla and maple extracts for a little extra kick of flavor. And don’t forget the pecans! We folded them into our egg and brioche mixture, then we made a cinnamon sugar pecan mixture to also sprinkle on top of our bread pudding. Don’t skip the topping – it’s so good!

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The key to this bread pudding is in its consistency; you want it to still be just a little jiggly in the middle when you take it out of the oven. Everything bakes together to create the perfect, custard-like consistency, which you can dig into and enjoy hot out of the oven or cold (- and if it happens to be out of a tupperware container while you stand in front of the open fridge, that’s fine too). Let this become your new holiday staple. Make it for visiting family and friends and watch everyone rave about it…you’ll be handing out this recipe right and left!

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