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.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.