Description
A quick and easy baked bread pudding made with leftover bread, pecans, and rich caramel sauce.
Ingredients
Scale
- 8 cups of stale bread, buttered and cut into cubes
- 4 cups of heavy cream
- 4 large eggs
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 cup of chopped pecans
- 1 cup of caramel sauce
- 1 teaspoon of cinnamon (optional)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs, sugar, vanilla extract, and salt in a large bowl.
- Gradually stir in the heavy cream until well combined.
- Add the bread cubes to the mixture and let them soak for about 15 minutes.
- Fold in the chopped pecans.
- Pour half of the caramel sauce into the bottom of a baking dish.
- Spoon the bread mixture into the dish and top with the remaining caramel sauce.
- Bake for 45-50 minutes or until set and golden on top.
- Let it cool slightly before serving. Enjoy warm.
Notes
Preheating gives an even bake. Soaking the bread allows the custard to reach the center. Adding caramel creates a sticky base and a sweet top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg