Preparation time: 15 minutes

Cooking time: 55 minutes

Total time: 1 hour 10 minutes

Serves: 16

Combining two classics in one dessert. Gooey pecan cake makes this bread pudding unforgettable. A self-made caramel joins the favorite desserts. Pecan Pie Bread Pudding is actually a pecan pie without the crust. Instead, it’s poured over a delicious bread pudding and baked to perfection!

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Ingredients:

1 loaf (16 oz) day-old French bread

2 and ½ cup of milk

1 cup half and half (see notes) You can substitute whole milk or heavy cream

4 eggs, lightly beaten

1 cup granulated sugar

1 spoon of vanilla

⅛ teaspoon salt

½ cup butter, softened

1 and ½ cups packed brown sugar

1 cup walnut, chopped

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Instructions:

Preheat oven to 350 degrees F.

Place bread cube in a large bowl.

In another bowl, beat eggs, milk, half-and-half, sugar, salt, and vanilla until smooth; whisk. Pour over bread. Let stand 5 to 10 minutes.

In another small bowl, combine softened butter, brown sugar, and walnuts with a fork. The mixture will have the consistency of wet sand.

Pour half of the bread mixture into an 8×8-inch pan.

Top with half of the nut mixture.

Pour in the remaining bread mixture and top with the remaining pecan mixture. Press down on the pan slightly. Pan will be really full.

Top with the remaining nut mixture.

Place pan on a cookie sheet with a rim to catch any mixture that may boil over. Bake at 350 degrees F for 45 to 55 minutes. The center will be a little wavy, but it will set when it cools.

Grades:

Half & Half is a blend of heavy cream and whole milk. If Half & Half is not available in your area, you can substitute whole milk or heavy cream. (Heavy cream may also be called Heavy Whipping Cream or Whipping Cream.)