Bread & Butter Pecan Caramel Pudding
picture from bettycrocker.com
| Prep Time | 35 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 1 1/2 loaves french bread sliced 1/4" thick and allowed to dry out
- 6 large eggs brought to room temperature
- 4 T unsalted butter softened to room temperature
- 2 cups half & half
- 1 cup heavy cream 1 small container
- 1/2 cup chopped pecans
- 1 t. vanilla
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 6 ounces caramel topping or use homemade (I use the caramel found in the ice cram topping section)
- 1 1/2 t. ground cinnamon
- cooking spray
Ingredients
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Instructions
- Preheat oven to 350°F. When bread has dried spread softened butter on each side and cut each slice into 4ths. Spray a 13" x 9" baking pan with cooking spray. Place bread slices in pan filling all the space (use more or less as needed to fill the pan). In a large bowl whisk together the eggs, half & half, 3/4 cup of heavy cream (reserve about 1/4 cup), and the light brown sugar - mixing well. Pour pudding liquid over bread, pressing bread down to soak up all the liquid, add the remaining 1/4 cup of heavy cream to any bread not soaked in liquid, sprinkle the top with the chopped pecans and sprinkle cinnamon over top. Allow the pan to sit for 15 minutes before placing in the oven and baking for 45 minutes to 1 hour, just check after 45 minutes - bread should be puffed golden and not goopy. Remove from oven and drizzle caramel topping over the top using a teaspoon. When pudding has cooled some and is ready to serve, drizzle more caramel over the top.
Recipe Notes
If you like raisins in your bread pudding add those.
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