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Butter-Pecan Bread Pudding
1 teaspoon butter for greasing pan
3 cups cubed egg bread, such as brioche, challah or favorite egg bread, with raisins if desired
1/2 cup butterscotch chips
1/2 cup coarsely chopped pecans, divided
1 cup whole milk
1/3 cup packed light brown sugar
2 large eggs
Preheat the oven to 400 degrees. Generously butter a 9 inch pie pan and set aside.
Place the bread cubes in the pan. Sprinkle with the butterscotch chips and 1/4 cup of the pecans. In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
Meanwhile, beat the eggs in a small bowl and gradually whisk in the hot milk mixture. Pour the custard evenly over the bread. Sprinkle with the remaining 1/4 cup of nuts.
Bake until the pudding is puffed and crusty on top, about 25 minutes. Remove from the oven and serve warm.
Serves 6.
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Butter-Pecan Bread Pudding
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Category: Recipes
Prep Time: Cook Time: Total Time:
Butter-Pecan Bread Pudding
1 teaspoon butter for greasing pan
3 cups cubed egg bread, such as brioche, challah or favorite egg bread, with raisins if desired
1/2 cup butterscotch chips
1/2 cup coarsely chopped pecans, divided
1 cup whole milk
1/3 cup packed light brown sugar
2 large eggs
Preheat the oven to 400 degrees. Generously butter a 9 inch pie pan and set aside.
Place the bread cubes in the pan. Sprinkle with the butterscotch chips and 1/4 cup of the pecans. In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
Meanwhile, beat the eggs in a small bowl and gradually whisk in the hot milk mixture. Pour the custard evenly over the bread. Sprinkle with the remaining 1/4 cup of nuts.
Bake until the pudding is puffed and crusty on top, about 25 minutes. Remove from the oven and serve warm.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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