Bread and Butter Pudding
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- loaf french bread (16 oz.)
- 2 tsp
- 1/4 c
- 3/4 c
- 4 c
- heavy cream
- 2 c
- 1 1/2 tsp
- vanilla extract
- 4 Tbsp
- dark brown sugar (packed)
- 1 stick
- 1 c
- chopped pecans or walnuts
1Grease a 9x13x2-inch baking dish with butter. Preheat oven to 350 degrees.
2cut loaf of french bread in 1 1/2 inch slices
3butter bread slices
4cover bottom of prepared baking dish with bread slices.
5sprinkle buttered bread with 1/2 of cinnamon,pecans,and raisins.
6repeat with the remaining bread slices.
7beat eggs,yolks,and sugar with a whisk or fork in a large bowl.
8Heat the heavy cream and milk in a 2 qt. saucepan over low heat until warm.
9stir in vanilla.
10stir some of the warm cream mixture into the egg mixture.
11return the egg mixture to the saucepan.stir well.
12pour over bread. let stand 10 min. sprinkle top with brown sugar.
13bake 40 min. or until crust is set.
14serve warm or at room temperature.I like to serve with a warm pecan caramel sauce or ice cream, or both for a real sugar overload.
15You can add in apple or peach pie filling,between the layers.I cut the fruit up in the pie filling because some brands are too thick.Or you can add fresh sliced apples(2 cups) tossed in cinnamon and brown sugar,or fresh sliced peaches tossed in a little sugar.
16You can use a store bought caramel sauce or make your own, I chop the nuts and toast them to bring out the flavor.