Average Rating: 3TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
YIELD: 12 servings.Ingredients
- 8 large eggs, lightly beaten
- 2 cups half-and-half cream
- 1 cup 2% milk
- 2 tablespoons brown sugar
- 3 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
Instructions
- 1. In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight.
- 2. Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.