PECAN PIE BREAD PUDDING

by Sheryl

This beauty makes everything alright. It’s creamy, smooth on the inside and crispy and crunchy on the outside. Puddings are simple and have the same format; dried bread and a custard sauce made from milk, eggs, and sugar. You are welcome to twist it up by adding additional ingredients like this classic pecan pie bread pudding dessert that’s baked to perfection!

Ingredients

16 -ounce loaf of day-old French bread
2 and ½ c. milk
1 c. half & half see notes You can substitute whole milk or heavy cream
4 large eggs lightly beaten
1 c. granulated sugar
1 tbsp. vanilla
1/8 tsp. salt
1/2 c. butter softened
1 and ½ c. packed brown sugar
1 c. pecan chopped

HOW TO MAKE PECAN PIE BREAD PUDDING

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Cut the bread in cubes. Place them in a large bowl.

Step 3: Beat the eggs, milk, half-and-half, sugar, salt, and vanilla in a separate bowl. Then, pour the mixture over the cubed bread. Let it sit for 5 to 15 minutes.

Step 4: With a fork, combine the softened butter, brown sugar, and pecans in another bowl. Mix until you have a wet sand consistency.

Step 5: In a greased 8 x 8-inch pan, pour just half of the bread mixture.

Step 6: Then, top with half of the pecan mixture.

Step 7: Empty the remaining bread mixture over the top and for the last layer, pour in the remaining pecan mixture. Slightly press the mixture down the pan.

Step 8: Place the pan with a 1-inch edge on a cookie sheet.

Step 9: Place inside the preheated oven and bake for 45-55 minutes. That’s okay if the center is slightly jiggly as it will set when cool.

Step 10: Once done, remove from the oven and let it cool for 20-30 minutes before serving.

Step 11: You can make 16 equal slices because this is a thick bread pudding. Or you can make the slice larger if desired.

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