Shana tovah, friends! This week’s celebration of Rosh Hashannah meant some fun fall baking and this delicious pecan bread pudding. It’s another winning recipe from my Better Homes & Gardens Fall Baking magazine, a make-it-mine recipe that you can customize to your liking.
I chose to leave out the dried fruit (I’ve never been a fan of things like raisins) and go with pecans, and to add some homemade butterscotch sauce for serving. You could easily mix in dried fruit or different types of nuts depending on your tastes. I used challah, but you could use whatever bread you prefer. French bread or cinnamon swirl bread seem like great ideas.
- 4 cups dried bread cubes*
- 3/4 cup chopped pecans
- 2 eggs, lightly beaten
- 1 1/4 cups milk
- 4 tablespoons melted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- Butterscotch sauce, for serving if desired
*To dry bread cubes, toast them in a 300 degree oven for about 10 minutes, until very light golden, stirring a few times.
Preheat oven to 350 degrees Lightly grease a 2-quart square baking dish.
Place bread cubes and pecans in baking dish.
In a 4-cup measuring cup (or medium bowl), combine eggs, milk, melted butter, brown sugar, cinnamon, and vanilla extract. Pour over bread cubes, stirring to coat them.
Bake for 40-50 minutes, until puffed and a knife inserted in the center comes out clean. Cool for about 10 minutes; serve warm with butterscotch sauce, if desired.
Makes 8 servings.