Ingredients:
8 cups cubed day-old bread
4 large eggs
1 cup granulated sugar
3 cups whole milk
1/2 cup heavy cream
1 cup light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped pecans
1/2 cup unsalted butter, melted
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Step 2: Place the bread cubes in the prepared baking dish, spreading them out evenly.
Step 3: In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Step 4: Stir in the chopped pecans, ensuring they are evenly distributed throughout the mixture.
Step 5: Pour the egg mixture over the bread cubes in the baking dish, pressing down lightly to ensure that all the bread is soaked in the liquid.
Step 6: Let the bread pudding sit for about 15-20 minutes to allow the bread to absorb the custard mixture.
Step 7: If desired, arrange pecan halves on top of the bread pudding for an attractive garnish.
Step 8: Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
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