Pecan Pie Bread Pudding Without The Crust


°1 loaf (16 oz) day-old French bread
°2 and 1/2 cup milk
°4 eggs, lightly beaten
°1 cup granulated sugar
°1 tablespoon of vanilla
°1/8 tsp salt
°1/2 softened butter
°1 and 1/2 cup packed brown sugar
°1 cup of pecans; chopped


Preheat oven to 350*.
Place the cubed bread in a large bowl.
In separate bowl, beat eggs, milk, half and half, sugar, salt and vanilla into eggs; whip. Pour over bread. Let stand 10 to 15 minutes
In another small bowl, mix together the softened butter, brown sugar and pecans with a fork. The mix will have consistency wet sand.
Pour half of the bread mixture into an 8×8 inch pan.
Topping with half of pecan mix.
Pour remaining bread mixture over top and top with remaining pecan mixture. Press lightly into the mold. Pan will be really full.
Topping with rest pecan mixture.
Place the mold on a cookie sheet with a rim to catch any mixture that may overflow. Bake at 350* for 45 to 55 minutes. The center will be slightly wavy, but will harden when cool. This recipe doubles easily for a 9×13 pan.

Enjoy !