Wow! I didn't realize it's been a month since I last posted.
It is a dreary rainy day here in my little corner of the world and I have
a sort-of unexpected day off so I decided to get out the mixer and make up a few goodies and
I thought I'd share the recipes over the next few days.
This first one though I made over Easter weekend for a family gathering.
When making something new for a gathering I end up bringing home half of it because it's different.....not what they know they already like.
This time? No leftovers!
This is basically a pecan pie filling poured and baked over a bunch of bread chunks instead of in a crust!
I normally make my pecan pie using both white and brown sugar and that is what I used when making this but I think next time I make it it will be with white only.
I found the recipe on pinterest and pretty much went by that but I'm going to share how I intend to make it the next go round.
Even if you don't like bread pudding but you like pecan pie....you will love this!
PECAN PIE BREAD PUDDING
8 cups bread cubes (day old french bread would be a good one)
3 eggs
1 cup white syrup
1/2 cup ganulated sugar
1 tsp vanilla
3 Tbsp. melted butter, allow it to cool.
1/2 tsp. salt
1 tsp. cinnamon
3/4 chopped pecans
Prepare a 9"x 9" baking pan by lining the bottom with a square of parchment paper then spray sides with non-stick baking spray.
Cube the bread and set aside in a large mixing bowl.
In another bowl slightly beat the eggs,,,,,add syrup, sugar, vanilla, and stir to combine.
Stir in the melted butter, salt, cinnamon and pecans.
Pour the syrup mixture over the bread cubes and gently stir to coat.
Let it rest for a bit to let the mixture soak in.
Bake in a 350 degree oven for 45 minutes.
Serve warm or room temperature and top with this super easy and tasty caramel sauce!
Caramel Sauce
1/2 cup (1 stick) butter
1 cup brown sugar
1/3 cup heavy cream
1 tsp vanilla
Melt butter, brown sugar and cream over medium heat.....bring to a boil and let boil just a couple minutes.....Remove from heat and add vanilla.
Will keep for a couple weeks in an airtight container in the refrigerator.
