– Times Gazette



Hello! I was on vacation last week and ate a lot in the restaurant, but still went to the kitchen.

In the kitchen this week, I made an old-fashioned recipe – bread pudding. I remember mom doing this for my dad.

I found this pecan bread pudding recipe. It’s almost like a pecan pie without a crust. It actually reminded me of a pecan roll. All I have now is it’s delicious, and I will definitely do it again.

When my mom made it, there were raisins. It was good, but nothing like the pecan pie bread pudding. I served it lukewarm with a vanilla ice cream dip. YUM! It’s so easy to make too and not a lot of ingredients. You will love this recipe. Hope you enjoy it as much as my family.

Please send your favorite recipes to shughes @ timesgazette or all of me at 937-393-3456. I look forward to hearing from you. Have a wonderful week!

Pecan Pie Bread Pudding


16-ounce loaf of day-old French bread

2 1/2 cups of milk

1 half and half cup (see notes – you can substitute for whole milk or heavy cream)

4 large eggs, lightly beaten

1 cup granulated sugar

1 tablespoon of vanilla

1/8 teaspoon of salt

1/2 cup softened butter

1 1/2 cups packed brown sugar

1 cup of pecans (chopped)


1. Preheat to 350 degrees.

2. Bread cubes then place them in a large bowl.

3. In another bowl, beat the eggs, milk, half and half, sugar, salt and vanilla. Pour over bread and let stand for about 5 to 10 minutes.

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

5. Pour half of the bread mixture into a greased 8 inch by 8 inch (yes, 8 inch by 8 inch) pan.

6. Top with half the pecan mixture.

7. Pour remaining bread mixture on top and top with remaining pecan mixture. Press lightly into the mold. The pot will be really full.

8. Top with remaining pecan mixture.

9. Place pan on a cookie sheet with a one-inch edge to catch any mixture that may boil over.

10. Bake at 350 degrees for 45 to 55 minutes.

11. The center will shake slightly but will freeze when cooled.

12. Let cool 20 to 30 minutes before serving so that the slices hold together.

13. It’s a thick bread pudding and I cut it into 16 equal portions. Obviously, you can cut larger slices.

Sharon Hughes is the advertising director at The Times-Gazette. She is also a mother, grandmother and chef.


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