Ingredients
- 1 loaf of day-old challah or brioche bread, cubed (about 8 cups)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pecan halves
- 1/2 cup unsalted butter, melted
- 1/2 cup maple syrup
If you’re out of challah or brioche, feel free to substitute with any sturdy bread you have on hand. The key is to use slightly stale bread to better absorb the custard.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of butter.
- In a large mixing bowl, whisk together the eggs, milk, cream, sugars, vanilla extract, salt, and cinnamon until well combined.
- Add the cubed bread into the egg mixture, tossing gently to ensure each piece is coated. Let it sit for 15 minutes to absorb the custard.
- Meanwhile, in a small saucepan over low heat, melt the butter and stir in the maple syrup. Add the pecans, coating them thoroughly.
- Pour the bread and custard mixture into the prepared baking dish, spreading it out evenly.
- Pour the pecan mixture over the bread, ensuring an even distribution of pecans and syrup.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
- Let it cool for a few minutes before serving warm. Enjoy the blend of textures, from the crunchy pecans to the soft custardy bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International