Rosemary’s Family Bread Pudding

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Featured Recipe

Created by recipes

26-6 Winter
Quick Bites

The Bell Tower Club’s gregarious Head Chef, John McFee, happily created this dish for the readers of Bakersfield Magazine featuring fresh fruits grown in Kern County. Aren’t you special!

Description

26-1 Dream Homes Issue
Quick Bites

Not only is this dish quick to prepare and sure to remind you of home, but the main ingredients come from home, too...Bakersfield that is! Using everyone’s favorite locally-baked Pyrenees bread, let this tasty bread pudding recipe be the perfect finish to a great family meal or simply a sweet treat to end a busy work day. Enjoy it warm with caramel glazed on top or serve chilled with whipped cream or a scoop of fresh ice cream.
(Editor’s Note: We know where you can get some!)

Ingredients

2 C Granulated Sugar
5 large Eggs, beaten
2 C Milk
2 tbsp. pure Vanilla Extract
3 C Pyrenees French Bread (cut into cubes and let sit over night)
1 C packed Light Brown Sugar
1/4 C Butter, softened
1 C chopped Pecans

Methods/steps

Preheat the oven to 350 degrees. While the oven is heating, grease a 13x9x2-inch pan.
Next, mix together the granulated sugar, eggs, and milk in a bowl; add vanilla. This mixture should be poured over the cubed bread and allowed to sit for roughly 10 minutes.
While the bread is soaking, mix and crumble together, brown sugar, butter, and pecans in another bowl.
Pour bread mixture into greased pan and even out. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.
Remove from oven carefully and allow to cool.