Raison, Pecan Bread Pudding
From optimistic1_2 14 years ago
- 1 hour 50 minutes to make
- Serves 12
I always hated when my mother made bread pudding, as it was always mushy. My youngest is a great lover of caramel and nuts. I decided to try a bread pudding keeping in mind the flavors mentioned. With a few add ons it became a major desert favorite!
Ingredients
- 5 medium stale white buns, chopped into 1 inch pieces shopping list
- 1/2 cup of raisons shopping list
- 1/4 cup of pecan pieces shopping list
- 3 large eggs shopping list
- 3 cups of 1 % milk shopping list
- 1/2 cup of brown sugar shopping list
- 1 tsp vanilla (the real stuff) shopping list
- 1/2 tsp cinnamon shopping list
- 1/2 tbsp of while sugar shopping list
- a really good caramel sauce shopping list
- whipped cream shopping list
How to make it
- place cut up pieces of buns in a 8 x 8 glass baking dish
- sprinkle with raisons and pecan pieces
- in medium sized bowl, beat eggs.
- add sugar, beat.
- let sit 5 min stirring often to disolve sugar
- add milk and vanilla, beat 30 seconds
- pour over bread
- let sit 30 minutes
- sprinkle with white sugar and cinnamon
- cook at 325 degrees for 15 minutes
- lower heat to 250 degrees and cook for 40 minutes or until mixture doubles in size and is set.
- Cool 30 minutes
- Cut into squares, drizzle with caramel, top with whipped cream....the kiddo likes an extra wee drizzle of caramel...
- refrigerate leftovers....(is also good cold)
People Who Like This Dish 6
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