Cinnamon Pecans Bread Pudding

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Good morning! How was your weekend? Mine was lazy, it was cold and so I spent most of my time inside working on paperwork by the fire. I did manage to get out for a few walks but it felt like winter so I quickly scurried back inside. 

I haven’t really been baking lately, I am not sure why but this weekend I had some leftover cinnamon bread and I thought I would make some cinnamon swirl bread pudding. After all it is a great way to use up bread and it is a tasty comforting treat. 

Cinnamon Bread Pudding

Ingredients

2 cups whole milk

3/4 cup whipping cream

4 large eggs

1/2 cup granulated sugar

1 tsp. vanilla bean paste or vanilla

1/2 tsp. kosher salt

1/2 tsp. cinnamon

1/2 chopped pecans

7 cups stale cinnamon swirl bread cut into cubes

Heat oven to 350 and place the rack in to the center. Prepare a 2 quart baking dish or 4 small baking dishes with cooking spray or butter, set aside. 

In a medium mixing bowl whisk the eggs, milk, cream, sugar, vanilla, salt and cinnamon until smooth. 

Spread your bread cubes into the baking dishes and then fill 3/4 of the way with the egg mixture. Let the dish(s) sit for 15 minutes to soak up some of the liquid and then top with a little more. You do not want to over fill the dish(s). Sprinkle chopped pecans over the top.  Set the baking dish(s) into a roasting pan then set the pan onto the oven rack and add hot water to the roaster, so that the water comes half way up the baking dish. Bake for 50-60 minutes. Remove pan from oven and remove the dishes from the water, let sit for at least 5 minutes. You can add whipped cream or ice cream to the top or even maple syrup. 

Have a great day!