Ingredients
- 1 (16 oz) loaf day-old French bread
- 2 ½ cups milk
- 1 cup half & half
- 4 eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- ½ cup butter, softened
- 1 ½ cups packed brown sugar
- 1 cup pecans, chopped
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Bread:
- Cube the day-old French bread and place it in a large bowl.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, milk, half & half, granulated sugar, vanilla extract, and salt.
- Pour this mixture over the cubed bread. Let it sit for 10 to 15 minutes to allow the bread to soak up the liquid.
- Prepare Pecan Mixture:
- In a small bowl, combine the softened butter, brown sugar, and chopped pecans using a fork. The mixture should resemble wet sand.
- Assemble the Bread Pudding:
- Pour half of the soaked bread mixture into an 8×8 inch baking pan.
- Top with half of the pecan mixture.
- Spoon the remaining bread mixture over the pecan layer, then top with the remaining pecan mixture.
- Press down slightly to compact the mixture. The pan will be quite full.
- Bake:
- Place the baking pan on a cookie sheet with edges to catch any mixture that may boil over.
- Bake in the preheated oven for 45 to 55 minutes. The center will be slightly wiggly but will set as it cools.
- Serve:
- Allow the bread pudding to cool slightly before serving. Enjoy!
Note: This recipe easily doubles for a 9×13 inch pan.
Enjoy this deliciously decadent Pecan Pie Bread Pudding!
