Wednesday, January 11, 2017

Pecan Pie Bread Pudding



  • 1 (16 oz) loaf day old French bread
  • 2 and ½ cup milk
  • 1 cup half & half
  • 4 eggs, lightly beaten
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla
  • ? teaspoon salt
  • ½ cup butter, softened
  • 1 and ½ cup packed brown sugar
  • 1 cup pecan, chopped


How to Make It

  • Preheat oven to 350*.
  • Cube bread the place in a large bowl.
  • In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes
  • In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
  • Pour half of the bread mixture into a 8x8 inch pan.
  • Top with half the pecan mixture.
  • Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
  • Top with remaining pecan mixture.
  • Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.
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