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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pecan Pie Bread Pudding Recipe

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This recipe for Pecan Pie Bread Pudding is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz loaf of day-old French bread
2 and 1/2 cup milk
1 cup half & half, 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:
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 8x8 inch pan. (Yes, 8x8-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.
Number Of Servings:
Number Of Servings:
8-16

 

 

 

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