Sweet and Sticky Pecan Pie Bread Pudding Casserole
Total Time : ,
Servings :11.
Ingredients
- INGREDIENTS
- 1 (16 oz.) loaf brioche or challah, cubed
- 1 cup pecans, chopped and toasted, optional
- 2 1/2 cups whole milk
- 1 cup half-and-half
- 4 large eggs, beaten
- 1/2 cup sugar
- 1 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 tablespoon vanilla extract
- 1 teaspoon maple extract, optional
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 cup pecans
PREPARATION
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together milk, half-and-half, eggs, sugars (brown and granulated) and melted butter until smooth and combined.
- Stir in vanilla and maple extracts, cinnamon, nutmeg and salt, then fold in pecans.
- Add cubed challah to your wet mixture and gently mix until bread is fully submerged and has absorbed liquids.
- Transfer mixture to greased baking dish.
- Optional: whisk together 1/4 brown sugar and 1/4 teaspoon cinnamon and fold in 1 cup pecans. Spread pecans on top of bread pudding mixture, then place in oven.
- Bake for 45-55 minutes, or until center is just set but still slightly jiggly. Remove from oven and let cool 20-30 minutes before serving.
- Enjoy!
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