Pecan Pie Bread Pudding
Recipe: #22258
December 25, 2015
Categories: Breakfast, Brunch Oven Bake, Vegetarian, Flour, Sugar, Kosher Dairy, more
"WAY to good! This recipe easily doubles for a 9×13 pan."
Ingredients
Nutritional
- Serving Size: 1 (252 g)
- Calories 651.7
- Total Fat - 27.6 g
- Saturated Fat - 11.5 g
- Cholesterol - 137.1 mg
- Sodium - 500.7 mg
- Total Carbohydrate - 90.5 g
- Dietary Fiber - 2.4 g
- Sugars - 60.9 g
- Protein - 13.2 g
- Calcium - 154.9 mg
- Iron - 2.6 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cube bread the place in a large bowl.
Step 2
In another bowl, whisk eggs, milk, half & half, sugar, salt, and vanilla to eggs. Pour over bread. Allow to sit 10 to 15 minutes
Step 3
In another small bowl, combine the softened butter and brown sugar until smooth (the mixture will have the consistency of wet sand) then mix in pecans.
Step 4
Pour half of the bread mixture into a greased 8×8 inch pan. Top with half the pecan mixture.
Step 5
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.
Step 6
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees (preheated oven) for 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.
Tips
No special items needed.