Bread pudding like grandma made

Sharon Hughes

Staff columnist

This is a photo of Patricia Nichols’ Pecan Pie Bread Pudding.

Courtesy photo

Good morning! In the kitchen this week we are making old-fashioned bread pudding, just like our mothers and grandmothers did. Only we’re going to add a lot of pecans. It’s a perfect dessert and now we can use up our day old bread.

It’s quick and easy and normally we have all the ingredients: bread, eggs, sugar, butter, milk, cinnamon, pecans and vanilla. I don’t know about you but I put a scoop of vanilla ice cream on mine. I love this recipe.

By the way, I didn’t put nutmeg in mine. I included extra cinnamon. I’m not crazy about nutmeg, but you can add some if you want.

Please send me your favorite recipe and I’ll put you and Sharon in the kitchen. Send recipes to (email protected) or call me at 937-393-3456.

I stole this recipe from my good friend Patricia Nichols. Thank you, Patricia. It’s a good. I like your recipe better than the one I usually use.

Have a good week!

Pecan Pie Bread Pudding

Pecan Pie Bread Pudding: Decadent bread pudding infused with pecan pie flavors – a rich and comforting dessert.

Ingredients:

8 cups cubed day-old bread

4 large eggs

1 cup granulated sugar

3 cups of whole milk

1 cup light brown sugar

1 tablespoon of vanilla extract

1 teaspoon of 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-by-13-inch baking dish with butter or nonstick cooking spray.

Step 2: Place the bread cubes in the prepared baking dish, distributing them evenly.

Step 3: In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg and salt until well combined. blend.

Step 4: Stir in the chopped pecans, making sure they are evenly distributed throughout the mixture.

Step 5: Pour the egg mixture over the bread cubes in the baking dish, pressing lightly so that all of the bread is soaked with 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 bread pudding for an attractive topping.

Step 8: Bake the bread pudding in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the custard is set.

Sharon Hughes is the Times-Gazette’s advertising executive. She is also a mother, grandmother and cook.