Combining two classics in one dessert. The sticky walnut cake combined with the bread pudding makes this dessert recipe incredible.
Preparation time 15 minutes
Cooking time 55 minutes
Total time 1 hr 10 min.
16 ounces of day-old French bread…
2 and ½ cup of milk
1 cup half and half notes see Can substitute for whole milk or heavy cream
4 large eggs, lightly beaten
1 cup of granulated sugar
1 tablespoon of vanilla
1/8 teaspoon of salt
1/2 cup of softened butter
1 and ½ cup of packed brown sugar
1 cup of chopped walnut
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.
Put the rest of the bread mixture on top and cover with the rest of the pecan mixture. Press down slightly on the mold. The pan will be very full.
Cover with the rest of the pecan mixture.
Place the pan on a cookie sheet with a 1-inch edge to catch any boiling mixture.
Bake at 350 degrees F 45 to 55 minutes.
The center will move slightly but set when cooled.
Let cool for 20-30 minutes before serving to hold slices together.
It is a thick bread pudding and I cut it into 16 equal portions. Obviously, you can cut larger slices.