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Pecan Pie Bread Pudding

Submitted By: Dawn Robnett, Mesquite Valley Farm

This recipe was created by Paula Jones at

Warning: This is a decadent bread pudding. Please be sure to use an 8x8 baking pan. This is no typo and you'll surely swear there is no way it will all fit, but it does, just barely.


1 lb loaf of day-old French bread

2 ½ cups goat milk

1 cup heavy cream

4 large eggs lightly beaten

1 cup sugar

1 Tablespoon vanilla

1/8 teaspoon salt

½ cup butter softened

1 ½ cups packed brown sugar

1 cup chopped pecans Instructions:

Preheat oven to 350 degrees Farenheit

Cube bread, place in a large bowl. In another bowl, beat eggs, milk, cream, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.

Pour half of the bread mixture into a greased 8x8 inch pan. Top with half of the pecan mixture, then add remaining bread mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a cookie sheet and make sure you have 1-inch space all around to catch any boil-over.

Bake at 350 degrees for 45-55 minutes. The center will be slightly jiggly but will set when cool.


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