We spent this past Sunday celebrating Father's Day at my in-laws. We had a fabulous dinner (shrimp, chicken and steak) and my mother-in-law made my father-in-law his favorite dessert (fruit soaked in Grand Marnier) and I made my husband a new recipe for Pecan Bread Pudding.
I'm usually not a huge fan of bread pudding, but this turned out great! This is my version of a Paula Deen bread pudding (let's just say mine has a whole lot less sugar.....if you can believe that). The pecans and brown sugar on top added a lot of extra crunch - serve it with vanilla ice cream and you've got heaven on a plate!!
Pecan Bread Pudding
Serves 8-12
Ingredients:
3/4 loaf french bread, cut into 1" cubes or 4-5 cups
5 eggs
1 cup white sugar
1 teaspoon cinnamon
1 cup light brown sugar
1 cup chopped pecans
1/2 stick butter, softened
Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, combine eggs, sugar and cinnamon. Add bread and toss to coat. Allow the bread and egg mixture to sit for 10 - 15 minutes.
Meanwhile, combine brown sugar, chopped pecans and butter. Mix together to make sort of a crumble.
Get out a muffin pan or pop-over tray. Coat with cooking spray. Stuff the egg soaked bread pieces into each muffin holder. After you have filled all of the muffin holders, sprinkle the brown sugar/pecan mixture on top (divide evenly among all 12).
Place muffin tray on top of a baking sheet (just in case any of the brown sugar spills over). Bake for 20-25 minutes, until top is golden brown and bubbling.
Serve with vanilla ice cream. If you really like sweet stuff, take it over the top by drizzling caramel sauce on top and sprinkle with powdered sugar. Enjoy!
Cottage Mama's Note: I didn't have my camera at my in-laws so this is not the actual picture of my bread pudding that I made this past Sunday, but I promise it looked VERY similar!
0 comments:
Post a Comment