Bread pudding is one of my favorite desserts to make and serve to my family because it makes them think I have slaved and suffered to feed them this awesomeness. I think they know better by now. I used Kings Hawaiian Sweet bread this time because I fully intended to make this treat at Thanksgiving but it just didn't make it to the table. You can use day old french bread or challah bread if you like, its up to you!
| Prep Time | 15 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 30 Minutes |
| Servings |
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Ingredients
- 1.5 Packages Kings Hawaiian Bread leave out for a day, ripped into pieces
- 7 Large Eggs
- 1.5 Cups Egg Nog
- 1 1/3 Cup Sugar
- 1/2 Cup Heavy Cream
- 1 Tablespoon Vanilla Extract
- 1 Stick Butter (Optional)
- 1 Cup Brown Sugar (Optional)
- 2 Cups Pecans (Optional) chopped
Ingredients
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Instructions
- Lightly butter a 9X13 pan and preheat oven to 350F. Set aside.
- Whisk eggs, adding sugar and vanilla to mix. Add egg nog and heavy cream to blend well.
- Spread day old bread pieces throughout the lightly buttered pan. Pour egg and cream mixture to soak thoroughly all the bread. If needed, lightly turn the pieces to incorporate the liquid to get as much of the bread soaked. Set in refrigerator for 30 minutes to allow the liquid and bread to set.
- Optional Pecan and Brown Sugar Topping- Combine 1 stick of softened butter with the cup of brown sugar and the pecan pieces. Mix until it looks crumbly, spread over the top of the bread pudding before setting in the oven to cook.
- Bake at 350 for 40-45 minutes, checking often to not let it get too brown on top. Serve with vanilla ice cream.
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