Ingredients
- 4 large eggs
- 2 cups plus two tablespoons half-and-half, or even more as needed
- 1 teaspoon pure vanilla flavoring
- 1 cup chopped pecans
- cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 8 (1-inch-thick) slices day-old challah, crusts removed
- 8 tablespoons (1 stick) unsalted butter, at 70 degrees
- 1 cup confectioners' sugar
Cooking Directions
Preheat the oven to 350°F. Inside a medium bowl, whisk the eggs, 2 glasses of the half-and-half, and also the vanilla to combine. In a tiny bowl, stir together the pecans, brown sugar, and cinnamon.
Butter the bread slices on sides generously. Place 2 slices from the bread towards the bottom of the 9 5-inch loaf pan or small baking dish, cutting additional bread pieces to line the foot of the pan snugly. Sprinkle with one-third from the pecan mixture. Repeat two times, while using remaining bread and pecan mixture. Press around the bread to compact. Pour the egg mixture within the bread by cupfuls, saturating the bread.
Place the loaf pan in the heart of a 9 13-inch baking pan, and transfer towards the oven. Carefully pour enough warm water in to the baking pan in the future midway in the sides from the loaf pan. Bake before the pudding is placed, about forty-five minutes. Take away the loaf pan in the water awesome slightly. Come out the loaf onto a platter.
Whisk the confectioners' sugar and also the remaining two tablespoons half-and-half inside a medium bowl to combine, adding more half-and-half if required to create a thin glaze. Slice the nice and cozy bread pudding heavily, and transfer to plates. Drizzle the bread pudding slices with glaze, and serve.
Recipe courtesy Ted Allen.
This recipe was styled by chef Karen Pickus permanently Morning America.