You’re gonna back after all

Pecan Pie Bread Pudding Without Crust


Ingredients :
1 (16 oz) loaf day old French bread
2 and 1/2 cup milk
1 cup half & half
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 :
1- Preheat oven to 350*.
2- Cube bread the place in a large bowl.
3- In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to
4- sit 10 to 15 minutes
5- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have
6- the consistency of wet sand.
7- Pour half of the bread mixture into a 8×8 inch pan.
8- Top with half the pecan mixture.
9- Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly.
10- Pan will be really full.
11- Top with remaining pecan mixture.
12- Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes.
13- Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9×13 pan.