1 day-old French baguette, cut in cubes and allowed to sit for an hour to dry out
5 eggs
3 cups milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
½ cup (1 stick) unsalted butter, room temperature
1½ cups firmly packed brown sugar
1½ cups pecan halves
1 cup caramel syrup or sauce
Instructions
Place the bread cubes in a greased 13-by-9-inch baking dish and set aside. In a mixing bowl, whisk together the eggs. Add the milk, granulated sugar and extract. Evenly pour over the bread cubes. Set aside and allow to stand for 30 minutes. Preheat the oven to 350 degrees.
Melt the butter in a mixing bowl in the microwave on low power for 30 seconds. Continue in 30 second increments until melted. Add the brown sugar and continue stirring until the sugar dissolves completely. Fold in the pecans. Pour over and very gently fold into the bread cube mixture. Do not mix.
Bake 50–55 minutes or until the top is browned. The center will still be a little soft but will set as the mixture cools. Place on a wire rack to cool 30 minutes before serving warm with drizzles of caramel syrup or sauce.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bread-pudding/