Leftover Pecan Pie Bread Pudding

Completely reinvent your leftovers: Fold pieces of leftover pecan pie into a bread pudding made from leftover dinner rolls and bake until golden brown.
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  • Total: 1 hr 30 min (includes cooling and soaking time)
  • Active: 20 min
  • Yield: 8
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Cooking spray

10 cups 1/2-inch pieces of leftover dinner rolls

1 cup evaporated milk

1 cup milk

1/2 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

Large pinch of freshly grated nutmeg

Kosher salt

3 slices of leftover pecan pie, cut into bite-size pieces

Vanilla ice cream, for serving


  1. Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.
  2. Spread the bread pieces in a single layer on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
  3. Whisk together the evaporated milk, milk, sugar, vanilla, eggs, nutmeg and a pinch of salt in a large bowl. Add the cooled bread cubes. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
  4. Stir the pecan pie pieces into the mixture and transfer to the prepared baking dish. Bake until the bread pudding is set and golden, 30 to 40 minutes. Let rest for a few minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream.