Recipe Details
Ingredients
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¼cupbutter, melted
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2cupshalf-and-half
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2cupsmilk
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1(1 pound) loafsoft French bread, torn into small pieces
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3eggs, lightly beaten
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3cupswhite sugar
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4teaspoonsvanilla extract
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1 ½teaspoonsground cinnamon
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¼cupraisins, or more to taste (Optional)
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½poundunsalted butter
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1cupheavy cream
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1cupbrown sugar
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½cupchopped toasted pecans
Cooking Directions
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Preheat oven to 325 degrees F (165 degrees C). Coat a 13×9-inch baking dish with 1/4 cup melted butter.
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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.
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Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories540 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 16g |
79% |
Cholesterol 103mg |
34% |
Sodium 329mg |
14% |
Total Carbohydrate 68g |
25% |
Dietary Fiber 1g |
4% |
Total Sugars 50g |
|
Protein 7g |
|
Vitamin C 1mg |
3% |
Calcium 112mg |
9% |
Iron 1mg |
8% |
Potassium 196mg |
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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