Pecan Pie Bread Pudding without the crust!
Pecan Pie Bread Pudding without the crust!
- 1 Tablespoon vanilla
- ⅛ teaspoon salt
- ½ cup butter, softened
- 1 and ½ cup packed brown sugar
- 1 cup pecan, chopped
- 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
Directions :
- 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 8×8 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 9×13 pan.
- Enjoy!