Bread Pudding with Butter Pecan Sauce Ingredients
3/4 cup sugar
3 cups milk
1 cup half-and-half
1/2 cup butter, melted
1 tablespoon vanilla extract
3/4 cup raisins
2 medium apples, peeled and thinly sliced
2 teaspoons cinnamon
1 loaf Texas toast, torn into pieces
1 cup sugar
1/2 cup water
1/2 cup heavy cream
2 tablespoons butter, softened at room temperature
1 teaspoon butter pecan extract Instructions
Combine all pudding ingredients except bread. Add bread and allow to soak up
liquid, about 20 minutes.
Heat oven to 350 degrees F. Lightly grease 9 x 13-inch glass baking dish, and
pour bread mixture into pan.
Bake about 45 minutes to 1 hour.
Serve with sauce.
To make sauce, place sugar and water in small saucepan over high heat and cook,
stirring until sugar is dissolved.
Reduce heat to medium and cook without stirring, just washing down sides of pan
with a pastry brush dipped in water until sauce has turned caramel color (about
Remove syrup from heat. Let cool slightly, then slowly add cream, butter
and extract, being sure hot syrup doesn't spatter. Stir until smooth.
Serve on bread pudding.
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