Ingredients
1 loaf of day-old French bread
1 cup chopped pecans
1/2 cup unsalted butter
2 cups whole milk
1 cup heavy cream
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
Directions
Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
Cut the French bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a saucepan, melt the butter over medium heat and add the chopped pecans. Cook until the pecans are toasted and fragrant.
In a mixing bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon until well combined.
Pour the milk mixture over the bread cubes, ensuring that each piece is coated. Allow the bread to soak up the liquid for about 30 minutes.
Drizzle the toasted pecans and butter mixture over the bread pudding, distributing them evenly.
Bake the pudding in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set.
Serve the Butter Pecan Bread Pudding warm with a dollop of whipped cream or a scoop of your favorite ice cream.
Nutrition Facts
Calories:
420
Fat:
24
Carbohydrates:
45
Protein:
8
Sodium:
270
Fiber:
2
Sugar:
22
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