Cinnamon Pecan Bread Pudding
- Bread Pudding:
- ¾ c. sugar
- 4 eggs
- 2 c. half and half
- 2 c. milk
- 1 T. vanilla
- 10-12 oz. cinnamon-pecan rolls or cinnamon swirl bread, chopped (about 7-8 cups)
- Caramel Sauce:
- ½ c. caramel (store bought caramel topping)
- 4 c. heavy cream
For the bread pudding:
In a bowl, whisk together sugar and egg yolks. Add in the half and half, milk and vanilla and whisk together until no lumps. Spread chopped bread evenly in a 9 by 13-inch baking dish. Pour custard mix over the top. Let sit for 20 minutes. With your hands, break and smoosh apart the pieces of bread.
Preheat oven to 350°F. Bake for 35-40 minutes. Test for doneness by jiggling the pan. Bake until middle doesn’t wiggle.
For the caramel sauce:
On the stove, heat caramel and heavy cream until warm and mixed. Pour over bread pudding. Let sit for 10 minutes before serving.
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.