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Sticky Bun Bread Pudding

Source of Recipe


Bon Appétit magazine



List of Ingredients



• 4 large eggs
  
• 2 cups plus 2 Tbsp (or more) half-and-half
  
• 1 tsp vanilla extract
  
• 1 cup chopped pecans
  
• ½ cup golden brown sugar
  
• 2½ tsp ground cinnamon
  
• Butter, room temperature
  
• Eight 1-inch-thick slices from day-old loaf of challah, crusts removed
  
• .
  
• 1 cup powdered sugar
  






Instructions



1. Preheat oven to 350° F.
   Whisk eggs, 2 cups half-and-half, and vanilla in medium bowl to blend; set aside. Stir pecans, brown sugar and cinnamon in small bowl to blend; set aside. Butter bread on both sides. Place two slices bread in bottom of 9x5x3-inch loaf pan, cutting additional bread pieces to fit snugly. Sprinkle bread with one-third of pecan mixture. Repeat twice with remaining bread and pecan mixture (bread will reach top of pan). Press on bread to compact. Pour egg mixture over bread by ½-cupfuls, saturating bread.
   
   
2. Place loaf pan in center of 13- x 9-inch baking pan; set in oven. Pour enough hot water into baking pan to come halfway up sides of loaf pan. Bake until pudding is set, about 45 minutes. Remove pan from water; cool slightly. Turn loaf out.
   
   
3. Whisk powdered sugar and 2 tablespoons half-and-half in medium bowl to blend, adding more half-and-half if necessary to thin glaze. Slice warm bread pudding thickly and transfer to plates. Drizzle bread pudding slices with powdered sugar glaze and serve.
   
   Makes 6 servings.