Pecan Pie Bread Pudding Without The Crust

There’s something utterly comforting about bread pudding, and when you combine the rich, nutty flavors of pecan pie with the soft, custardy texture of bread pudding, you get a dessert that’s nothing short of spectacular. This Pecan Pie Bread Pudding Without The Crust is the perfect way to enjoy all the classic flavors of pecan pie without the fuss or heaviness of a crust. It transforms day-old bread into a luscious, spiced custard baked to golden perfection, studded with crunchy pecans and a hint of smoky bacon for an unexpected but delightful twist. Whether you’re looking for a cozy dessert for the holidays or a show-stopping ending to any meal, this recipe promises to be a crowd-pleaser.

Why This Recipe Is a Must-Try

This Pecan Pie Bread Pudding Without The Crust is a brilliant way to use up leftover bread and create something magical. The combination of warm cinnamon, brown sugar sweetness, and toasted pecans evokes all the nostalgic flavors of pecan pie, but in a soft, pudding-like form that’s irresistibly easy to eat. The addition of crumbled turkey bacon adds a subtle savory note that balances the sweetness perfectly, making each bite complex and satisfying.

Unlike traditional pecan pie, this recipe is less fussy—no rolling or blind baking crusts required. Plus, it’s forgiving and adaptable, so it works with most types of bread you have on hand. If you love desserts like the classic pecan pie but want a twist that’s both cozy and unique, this Pecan Pie Bread Pudding Without The Crust will quickly become a favorite in your recipe rotation.

For those interested in exploring other comforting bread-based desserts, you might enjoy trying my Croissant Bread Pudding, which offers a buttery, flaky spin on traditional bread pudding.

Ingredients

• 4 cups day-old bread, cut into cubes (preferably a sturdy white or challah bread)
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 1/4 cup turkey bacon, cooked and crumbled

How To Make Pecan Pie Bread Pudding Without The Crust

Step 1: Prepare the Bread

Start by cutting your day-old bread into roughly 1-inch cubes. Day-old bread works best because it soaks up the custard without turning mushy. Spread the cubes out on a baking sheet and toast them lightly in a 300°F oven for about 10 minutes if your bread is too soft or fresh—this extra step helps maintain some texture in the final pudding.

Step 2: Mix the Custard

In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and the sugars start to dissolve. Then, slowly whisk in the milk and heavy cream until everything is fully combined. This custard will soak into the bread, infusing it with rich, sweet flavors.

Step 3: Combine Bread and Custard

Place the toasted bread cubes into a greased 9×13-inch baking dish. Pour the custard mixture evenly over the bread, pressing down gently to ensure all the bread gets soaked. Let this sit for about 15-20 minutes at room temperature, allowing the bread to absorb the custard thoroughly.

Step 4: Add Pecans and Turkey Bacon

Sprinkle the chopped pecans and crumbled turkey bacon evenly over the top of the soaked bread. The pecans bring a signature crunch and nutty flavor reminiscent of pecan pie, while the turkey bacon adds a subtle smoky depth that makes this bread pudding uniquely delicious.

Step 5: Bake to Perfection

Preheat your oven to 350°F. Bake the bread pudding uncovered for 45-55 minutes, or until the custard is set and the top is golden brown. To check doneness, insert a knife or toothpick into the center—if it comes out clean, your pudding is ready. If the top starts browning too quickly, loosely cover it with foil halfway through baking.

Step 6: Serve and Enjoy

Allow the bread pudding to cool for at least 10 minutes before serving. This resting time helps the custard finish setting and makes slicing easier. Serve warm with a drizzle of maple syrup, a scoop of vanilla ice cream, or a dollop of whipped cream for an indulgent treat.

Expert Tips

• Use sturdy bread like challah, brioche, or French bread for the best texture; avoid overly soft or pre-sliced sandwich bread.
• Day-old bread is ideal because it absorbs the custard better without becoming mushy.
• Don’t skip the resting time after pouring the custard over the bread—this soaking step is crucial for flavor and texture.
• Lightly toast the pecans beforehand to enhance their nutty aroma and crunch.
• If you prefer a dairy-free version, substitute the milk and cream with almond or oat milk and coconut cream respectively.
• For a deeper pecan pie flavor, consider adding a tablespoon of molasses or maple syrup to the custard mixture.
• To save time, cook the turkey bacon in the oven alongside the bread pudding if your oven has the space.

Variations and Customizations

• Nut-Free: Omit the pecans and substitute with toasted pumpkin seeds or sunflower seeds for crunch.
• Fruit Addition: Mix in dried cranberries or chopped apples for a fruity twist.
• Sweetener Swap: Replace brown sugar with coconut sugar or maple syrup for a different flavor profile.
• Spice it Up: Add a pinch of nutmeg or cloves along with the cinnamon for extra warmth.
• Vegetarian Option: Simply leave out the turkey bacon and increase pecans or add chopped walnuts.
• Make it Boozy: Splash in a tablespoon of bourbon or rum for an adult-only version.

How to Store Leftovers

Once cooled, cover the bread pudding tightly with plastic wrap or transfer it to an airtight container. Store leftovers in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or oven until heated through, adding a little extra cream or milk if it seems dry. This bread pudding also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use fresh bread instead of day-old bread?

Fresh bread can be used, but it tends to absorb too much liquid and may turn mushy. To prevent this, lightly toast fresh bread cubes before soaking them in the custard. This helps maintain a better texture in the final pudding.

Is it possible to make this recipe dairy-free?

Yes! Swap the milk and heavy cream for plant-based alternatives such as almond milk, oat milk, or coconut milk and use coconut cream or a non-dairy whipping cream instead of heavy cream. Keep in mind that this may slightly change the flavor and texture.

Can I prepare the bread pudding ahead of time?

Absolutely! You can assemble the bread pudding, cover it, and refrigerate it overnight. When ready to bake, simply remove it from the fridge and let it sit at room temperature for about 20 minutes before baking as directed.

What can I substitute for turkey bacon?

If you want to avoid turkey bacon or prefer a vegetarian version, you can omit it altogether or substitute with smoked tempeh or coconut bacon alternatives to keep that smoky flavor. Alternatively, increase the pecans for extra crunch.

Conclusion

This Pecan Pie Bread Pudding Without The Crust is a heavenly, easy-to-make dessert that captures the essence of pecan pie in a cozy, custardy bread pudding form. With simple ingredients and straightforward steps, it transforms humble day-old bread into a luscious treat bursting with warm spices, crunchy pecans, and a hint of savory bacon. Perfect for any occasion, this recipe is sure to become a beloved classic in your kitchen. Whether you serve it as a comforting family dessert or an impressive dish for guests, this bread pudding will delight every palate. Enjoy baking and savoring every bite!

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