Easy Pecan Pie Bread Pudding
Description
This is like a delicious pecan pie without the crust. Although this is technically a dessert, why not enjoy it for breakfast?
Ingredients
16 oz. loaf day-old French bread, cubed
2 1/2 c. milk
1 c. Half & Half (or whole milk, heavy cream, heavy whipping cream or whipping cream)
4 eggs, lightly beaten
1/2 to 1 c. granulated sugar
1 T. vanilla
1/8 t. salt
1/2 cup butter, softened
1 1/2 c. packed brown sugar
1 c. pecans, chopped
Directions
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Preheat oven to 350 degrees. Grease an 8x8 or 9x9 inch baking pan.
Cut bread into cubes; place into a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt and vanilla; pour over bread; let sit 5 - 10 minutes.
In another small bowl, use a fork to combine softened butter, brown sugar and pecans. This mixture should have the consistency of wet sand.
Pour half of bread mixture into prepared pan; top with half of the pecan mixture; spoon remaining bread mixture over; top with remaining pecan mixture. Press down into pan slightly. Pan will be very full.
Place pan on a cookie sheet with an edge to catch any mixture that may boil over.
Bake 45 - 55 minutes.
The center will be slightly jiggly but will set when cool. Allow to cool 20 - 30 minutes before serving so slices will hold together. Cut into 16 equal servings.
16 servings.