Caramel Pecan Bread Pudding

Name: Caramel Pecan Bread Pudding
Ingredients: 1/2 lb French bread, cut into 1-inch cubes (about 10 cups); 1/2 cup pecans, coarsely chopped; 2 tablespoons butter or 2 tablespoons margarine, melted; 1 quart half-and-half or 1 quart milk; 1/2 cup brown sugar, firmly packed; 6 eggs; 1 tablespoon ground cinnamon; 1 1/2 teaspoons ground nutmeg; 1/2 cup store-bought caramel topping; whipped cream (optional) or non-dairy whipped topping (optional)

10 ingredients

10 steps

Ingredients

1/2 lb French bread, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 quart half-and-half or 1 quart milk
1/2 cup brown sugar, firmly packed
6 eggs
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup store-bought caramel topping
whipped cream (optional) or non-dairy whipped topping (optional)

Directions

1

Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
2

Preheat oven to 425 degrees.
3

Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
4

Pour evenly over bread cubes and let stand 5 minutes.
5

Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
6

Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
7

Remove from oven to wire rack; let stand 15 minutes to cool slightly.
8

Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
9

To serve, cut into squares or spoon into dessert dishes.
10

Serve, if desired, with whipped cream or thawed non-dairy whipped topping.