A creamy, dreamy, pecan pie bread pudding! This bread pudding is the perfect make ahead desserts to serve during the holidays! It’s totally fuss-free!
Ingredients :
- 1 16 oz loaf of day-old French bread
- 2 and 1/2 cup milk
- 1 cup half & half see notes You can substitute whole milk or heavy cream
- 4 eggs lightly beaten
- 1 cup granulated sugar
- 1 Tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup butter softened
- 1 and 1/2 cup packed brown sugar
- 1 cup pecan chopped
Directions :
- Preheat oven to 350 degrees F.
- Cube bread then place in a large bowl.
- In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla.
- Pour over the bread and allow to sit 5 to 10 minutes
- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
- This mixture will have the consistency of wet sand.
- Pour half of the bread mixture into a greased 8×8 inch pan. (Yes, 8×8-inch pan.)
- Top with half of 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 1-inch edge to catch any mixture that may boil over.
- Bake at 350 degrees F 45 to 55 minutes.
- The center will be slightly jiggly but will set when cool.
- Allow to cool 20 to 30 minutes before serving so that the slices will hold together.
- It is a thick bread pudding and I cut into 16 equal servings.
- Obviously, you can cut larger slices.
