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Bread Pudding with Vanilla Sauce + Toasted Cinnamon Pecans

29 January 2012

Bread Pudding with Vanilla Sauce + Toasted Cinnamon Pecans



Serves: 10-12



1 large loaf day-old French bread

2 tbsp butter, melted

1/2 cup toasted cinnamon pecans, chopped (see note below)

4 large eggs, beaten

2 cups whole milk

3/4 cup caster sugar

1 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

1 tsp pure vanilla extract


Vanilla Sauce

1/2 cup butter

1/2 cup caster sugar

1/2 cup firmly packed brown sugar

1/2 cup heavy whipping cream

2 tsp pure vanilla extract


NOTE: To make toasted cinnamon pecans, preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Place 1/2 cup whole pecans in a resealable plastic bag and drizzle with 2 tablespoons melted butter; seal bag and toss to coat. In a small bowl, combine 1 teaspoon ground cinnamon and 2 teaspoons caster sugar. Sprinkle over buttered pecans, re-seal bag, and toss well to coat. Transfer pecans to a rimmed baking sheet, spread evenly in a single layer, and bake for 5 to 10 minutes in the preheated oven. Toss occasionally for even toasting.


1.  Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.  Slice bread into 1-inch cubes and arrange in an 8-inch baking pan or ceramic baking dish. Drizzle melted butter over bread cubes and sprinkle with cinnamon pecans (or raisins, if preferred).

3.  In a medium-sized mixing bowl, combine eggs, milk, sugar, cinnamon, nutmeg and vanilla extract. Pour mixture evenly over bread cubes. Gently push bread into egg mixture with a fork until all cubes are soaked.

4.  Bake in a preheated oven for 45-50 minutes, or until the top springs back when lightly tapped. Cool on a wire rack for 5 to 10 minutes.

5.  While pudding cools, make vanilla sauce. Combine all sauce ingredients except vanilla extract in a small saucepan and stir over medium heat.  Cook, stirring occasionally, until sauce thickens and comes to a full boil (5 to 8 minutes). Remove from heat and stir in vanilla.

6.  Serve bread pudding warm or cold, drizzled with vanilla sauce.


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