Combining two classics into one dessert. The sticky walnut cake combined with the bread pudding makes this dessert recipe incredible.
1 (16 oz.) day-old French bread
2 and 1/2 cup of milk
1 cup half and half (see notes) Can substitute for whole milk or heavy cream
4 eggs, lightly beaten
1 cup of granulated sugar
1 tablespoon of vanilla
1/8 teaspoon salt
1/2 cup butter, softened
1 and 1/2 cups of packed brown sugar
1 cup walnuts, chopped
Preheat the oven to 350 degrees F.
Cover the bread and place it in a large bowl.
In another bowl, beat the eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and let it rest for 5 to 10 minutes
In another small bowl, combine with a fork, soft butter, brown sugar and nuts. This mixture will have the consistency of wet sand.
Pour half of the bread mixture into an 8×8-inch greased pan. (Yes, an 8×8-inch pan.)
Cover with half of the nut mixture.
Cover with remaining bread mixture and top with remaining pecan mixture. Press down slightly on the mold. The pan will be very full.
Cover with the rest of the pecan mixture.
Place pan on a cookie sheet with a 1-inch edge to catch any boiling mixture.
Bake at 350 degrees F 45 to 55 minutes.
Center will move slightly but set when cool.
Let cool for 20-30 minutes before serving to hold slices together.
This is a thick bread pudding and I cut it into 16 equal portions. Obviously, you can cut larger slices.
Half & Half is a mixture of liquid cream and whole milk. If Half & Half is not available in your area, you can substitute it with whole milk or heavy cream. (Thick cream may also be called heavy whipped cream or whipped topping.)