This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Ingredients
- ¼ cup butter, melted
- 2 cups half-and-half
- 2 cups milk
- 1 (1 pound) loaf soft French bread, torn into small pieces
- 3 eggs, lightly beaten
- 3 cups white sugar
- 4 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ cup raisins, or more to taste (Optional)
- ½ pound unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
- ½ cup chopped toasted pecans
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Coat a 13×9-inch baking dish with 1/4 cup melted butter.
Step 2
Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
Step 3
Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
Step 4
Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 540 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat16g | 79% |
Cholesterol103mg | 34% |
Sodium329mg | 14% |
Total Carbohydrate68g | 25% |
Dietary Fiber1g | 4% |
Total Sugars50g | |
Protein7g | |
Vitamin C1mg | 3% |
Calcium112mg | 9% |
Iron1mg | 8% |
Potassium196mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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