My mom made great bread pudding and it has always been a favorite of mine. Mom also made great pecan pies. I wish she had know about this variation of the two!!!
It comes out semi-firm, firm enough to cut into squares when cooled but not dry and really solid. The pecans are a great flavor addition and I like the texture that they add as well.
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Pecan Pie Bread Pudding
2 cups half-and-half
1 1⁄2 cups brown sugar (divided)
1 teaspoon vanilla
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
1 cup pecans (chopped)
4 cups bread cubes (any kind of firm bread)
4 tablespoons butter
Grease an 8″x8″ baking pan with 1 tablespoon of butter.
In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
Bake in a pre-heated 350 F oven for 30-40 minutes, or until set and golden brown on top.
This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!
Recipe based on one by AlaskaPam
Photo by Chef Jean