About this recipe:Bread pudding in the American South is just a bit different from our classic recipe, but heavenly all the same. The addition of chopped pecans and lots of cream make this a decadent pud. Serve with a whisky sauce if desired.
1 (500g) loaf French bread
60g chopped pecans
110g unsalted butter, melted
250g single cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
200g caster sugar
1 teaspoon vanilla extract
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 170 C / Gas 3. Cut bread into 2.5cm thick slices. Arrange bread slices and pecans on a baking tray and drizzle with melted butter; toast lightly.
In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
Bake in preheated oven for 60 minutes, until golden. Serve warm.