Ingredients
Scale
- 5 cups cubed day-old bread (French bread or brioche)
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
For the Butter Pecan Topping:
- 1/2 cup pecans, roughly chopped
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
Instructions
- Prepare the Bread and Pecans:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Spread the cubed bread in a single layer in the prepared baking dish.
- In a skillet, melt the butter and add the pecans. Toast the pecans in the butter over medium heat for 2-3 minutes until fragrant and slightly golden. Set aside.
- Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture over the bread cubes, ensuring all the bread is evenly soaked. Gently press down on the bread to help it absorb the custard.
- Scatter the toasted pecans evenly over the top.
- Bake the Bread Pudding:
- Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
- Make the Butter Pecan Topping:
- While the bread pudding is baking, prepare the butter pecan topping. In a small saucepan, melt the butter over medium heat. Add the chopped pecans and brown sugar, stirring until the sugar dissolves and the mixture becomes syrupy, about 3-4 minutes.
- Remove from heat and set aside.
- Serve:
- Once the bread pudding is done, drizzle the warm butter pecan topping over the top. Serve warm with a scoop of vanilla ice cream or caramel sauce for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 500 kcal
- Fat: 30g
- Carbohydrates: 50g
- Protein: 8g