Pecan Pie Bread Pudding
Ingredients:
1 (16 oz) day old bread
2 – ½ cups Easy Butter Infused milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup Easy Butter Infused butter softened
1 and ½ cups packed brown sugar
1 cup pecan, chopped
Instructions:
Preheat oven to 350*. Cube bread then place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs, and whisk. Pour over bread. Allow to sit for 10 to 15 minutes
In a separate small bowl, and mix with a fork, softened butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
Pour half of the bread mixture into an 8×8-inch pan. Top with half the pecan mixture. Spoon the remaining bread mixture over and top with the remaining pecan mixture. Press down into the pan slightly. Pan will be full. Top with remaining pecan mixture.
Place the pan on a cookie sheet with an edge to catch the mixture that may boil over. Bake at 350* 45 to 55 minutes. The Center will be slightly wiggly but will set when cool. This recipe easily doubles for a 9×13 pan.