Best 13 Bread Pudding Pie Recipes

EASY PECAN PIE BREAD PUDDING

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
• Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
• Preheat the oven to 350°F (180°C).
• Just before baking, toss the bread cubes to redistribute the liquid.
• Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
• Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
• Enjoy!

PUMPKIN PIE BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish.
• Spread bread cubes into the prepared baking dish.
• Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
• Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

BREAD PUDDING PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°., Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

PECAN PIE BREAD PUDDING

Steps:

• Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
• Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
• Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

BREAD PUDDING APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
• In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
• Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

PECAN PIE BREAD PUDDING

Steps:

• 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• 2. In a large mixing bowl add eggs and slightly beat.
• 3. Add everything but the bread and pecans. Mix well until it is combined really good.
• 4. Fold in bread and half the pecans.
• 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• 7. Pour everything into your prepared baking dish.
• 8. Top with remaining pecans.
• 9. Pop in the oven and bake for 60 minutes.
• 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• 12. Remove from oven.
• 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

BREAD PUDDING PEAR PIE

Steps:

• Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon zest and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack., For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside., In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce.

PECAN PIE BREAD PUDDING RECIPE - (4.3/5)

Steps:

• "Stale" fresh bread, I removed the crusts from it before cutting into cubes then laid them out in a single layer on a jellyroll pan and placed in a warm oven to dry out a bit before making the bread pudding. Spray an 11 x 8-inch baking dish with cooking spray. Place bread cubes in the baking dish. Drizzle the melted butter over the bread. Set aside. Preheat oven to 350°F. In a mixing bowl, lightly whisk the eggs; whisk in the corn syrup, sugar, brown sugar, vanilla, and salt. Add the pecans. Pour evenly over the bread. Using a rubber spatula, lift and move the bread around somewhat to coat all the pieces with the egg mixture. Redistribute the pecans if needed. Bake for 35 to 45 minutes or until golden brown and center is set. Serve room temperature with a dollop of whipped cream, if desired.

PECAN PIE BREAD PUDDING

Steps:

• 1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
• 2. Place all of the bread pieces into the baking dish.
• 3. Pour the melted butter over the bread.
• 4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans.
• 5. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
• 6. Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!

PECAN PIE BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. 2. Put the bread cubes in a large bowl. 3. In a separate bowl, beat eggs, milk and half & half together. Pour over the bread and allow to soak 5 to 10 minutes. Pour bread pudding into a 9×13 greased pan. 4. In a small saucepan, melt the butter and mix with the brown sugar, corn syrup and pecans. Stir in the vanilla and salt. When the sugar has all melted and the mixture is syrupy, about five minutes, pour it into the pan of bread pudding and mix. 5. Cover the pan with foil and bake at 350 F 45 to 55 minutes, uncovering the pan after 30 minutes so the top will brown.

APPLE PIE BREAD PUDDING

Steps:

• 1. Preheat the oven to 350°F. Grease a 9" x 13" casserole dish; set aside. Place the bread cubes in a large bowl; set aside.
• 2. Whisk the eggs, milk, heavy cream, both sugars, cinnamon, and vanilla in a medium-size bowl. Beat until well mixed. Pour the egg mixture and melted butter over the bread and gently toss until most of the egg mixture is absorbed by the bread. Add the apple pie chunks and lightly toss to evenly incorporate
• 3. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 35-40 minutes, or until a toothpick inserted in the middle comes out clean
• 4. To prepare the sauce, combine the caramel sauce and the rum in a microwave-safe bowl; microwave for 60-90 seconds, or until warm. Serve over the warm bread pudding.

PECAN PIE BREAD PUDDING RECIPE - (4.4/5)

Steps:

• Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture. Bake at 375ºF for 45 minutes. Serve warm with a dollop of whipped cream!