How to Make: Sweet and Sticky Pecan Pie Bread Pudding Casserole

Sweet and Sticky Pecan Pie Bread Pudding Casserole

Total Time : 1 hr 15 min,

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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