Pecan Pie Bread Pudding without the crust!
1 (16 oz) loaf day-old French bread
2 and ½ cup of milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped
Preheat oven to 350*.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow sitting 10 to 15 minutes
In another small bowl, combine 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 remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with an edge to catch 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.