Ingredients
Scale
- 4–6 slices of day-old sourdough bread cut into 1″ cubes
- 2 tbsp melted and cooled butter
- 4 eggs beaten
- 2 cups of whole milk
- 1/2 cup cane sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
Optional topping
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tbsp. milk
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a glass baking dish with a very small amount of butter or olive oil.
- Add bread cubes to the prepared baking dish, and spread them out evenly.
- In a large mixing bowl, combine melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Mix or whisk to combine.
- Pour the egg and milk mixture over the top of the bread cubes, spreading it evenly, so that the cubes of bread are soaked thoroughly. Set this aside for 5 minutes, and then press the bread cubes down.
- Bake this in a preheated oven, uncovered for 50-60 minutes, or until the mixture has set in the center, but is slightly jiggly.
- Remove it from the oven, and allow it to cool, while you prepare the topping.
- Add brown sugar, butter, milk, vanilla, lemon juice, and salt to a small saucepan, and let this simmer over medium-high heat. Whisk the mixture until everything is well combined, and stir occasionally to prevent burning.
- Once the mixture is thoroughly combined, remove it from the heat.
- Sprinkle the top of the bread pudding with chopped pecans, and drizzle with brown sugar sauce.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Fat: 19 g
- Saturated Fat: 7 g
- Carbohydrates: 48 g
- Protein: 10 g
