Seared Sweet Pecan Bread Pudding
- Courtesy of Kami Rose of Kami Rose Baking Company
- 1 quart heavy cream
- 4 whole eggs
- 2 cups white sugar
- 2 teaspoon vanilla extract
- 2 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 cups milk or pecan milk (recipe follows)
- 1 cup dried cranberries
- 1 ½ cups small pecan pieces
- 1 cup golden raisins
- Day-old bread, torn (1 ½ baguette; 10-15 small dinner rolls; or 8-10 large croissants)
1. Whisk heavy cream, eggs, sugar, vanilla extract, kosher salt, cinnamon and milk in a medium-sized bowl.
2. Add torn bread, nuts and dried fruits to the mixture. Using your hands, begin work and mash the bread mixture together to ensure the liquid is thoroughly soaking through each bread piece.
3. Cover bowl with cling wrap and store in cooler overnight.
4. Unwrap and, using a wooden spoon, turn mixture to re-incorporate any loose liquids. Pour into a greased large casserole baking dish.
5. Bake at 325 degrees F for 40-50 minutes or until center is no longer jiggly and top of pudding is golden brown.
6. Pull from oven and let cool 1 hour. Serve immediately with maple syrup for a brunch item or with ice cream and caramel sauce as a dessert.
- 2 cups medium pecan pieces
- 2 ½ cups water
1. Combine pecan pieces and water in a bowl and store overnight in a refrigerator.
2. Remove and put into a food processor. Pour through a strainer into a pitcher.
3. Discard what is left in the strainer, or use in other recipes, like muffins, pancakes or oatmeal.