Pecan Bread Pudding

A tasty filling dish, with fiber and protein.  Not much work, and what there is you do the night before. 

 

Follow this link to the recipe:

Pecan Bread Pudding

• 1 ½ cups milk
• 2 eggs
• ½ cup sugar
• 1 tsp each cinnamon and vanilla
• Pinch of salt
• 6 slices whole wheat bread, cut in cubes (about 4 cups)
• ½ cup chopped pecans

Night before:

Butter a quart refrigerator to oven baking dish.  Put the cubed bread and pecans in the casserole, and toss to mix.

Beat together the milk, eggs, sugar, and seasonings.

Pour the liquids over the bread.  Refrigerate overnight.

Set oven to come on at 375° a half hour before you get up. 

Next morning:

Put the baking dish into the preheated oven.   Bake 20 – 25 minutes, until golden brown and set.  Remove from oven and let sit 5 minutes.  Serve.

NOTES:

•  Experiment with other breads – stale croissants, raisin bread, almost anything will work,  Maybe not garlic bread.
• Add ½ cup of your favorite dried fruit