Bread Pudding with a Toasted Almond-Pecan Crumble
July 10, 2017
: 20 min
: 45 min
: 1 hr
: Easy
Ingredients
- 1 1/2 cups granulated sugar
- 5 large beaten eggs
- 2 cups milk
- 3 teaspoons vanilla extract
- 4 cups cubed French bread
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh grated lemon rind
- 1/2 cup packed dark brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup chopped pecans
- 1/2 cup chopped almonds
Directions
- Step 1 Preheat the oven to 350 degrees. Cut French bread into 1 inch to 1 1/2 cubes
- Step 2 Grease a 13 by 9 by 2-inch pan.
- Step 3 Mix together granulated sugar, cinnamon, lemon rind, eggs, and milk in a bowl. Add vanilla. Pour over cubed bread and let sit for 15 minutes.
- Step 4 In another bowl, mix together brown sugar and butter. Roughly chop almonds and pecans. Toast nuts lightly in a medium heated non stick pan, stirring occasionally for about 2 minutes. Do not add oil to this roasting process. Do not over-cook. Add nuts to brown sugar and butter mixture. Combine thoroughly.
- Step 5 Pour bread mixture into prepared pan. Randomly spoon brown sugar mixture over the top and bake for 45 minutes, or until set. Remove from oven. Let stand 10 minutes before serving
- Step 6 Enjoy!
Q U I C K T I P S:
There are no rules on how large your bread cubes should be. Be creative!
Don’t forget the Black Tea Caramel Sauce – Click here for the recipe!
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