Cinnamon Sugar Bread Pudding
Ingredients
- 8 slices challah
- 1-2 tablespoons unsalted butter
- cinnamon-sugar mixture
- 3 eggs
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
Instructions
- Toast all of the slices of challah.
- Spread butter on each slice, and sprinkle with cinnamon sugar.
- Grease sides and bottom of an 8x8 pan with butter.
- Cut toast into small cubes.
- Place challah cubes in prepared pan.
- In a large bowl, whisk together eggs, milk, granulated sugar, and vanilla.
- Pour over cubed challah, add pecans, and stir until liquids are well absorbed.
- Cover and refrigerate for at least an hour.
- Preheat oven to 350.
- Uncover bread pudding, and bake for 30 minutes.
- Check the bread pudding; if it is still wet, cover with foil and bake for 10-20 additional minutes.
- Allow to cool for 20 minutes before serving.
Notes
For the cinnamon sugar, I use a ratio of 4 parts sugar to 1 part cinnamon. I keep a small jar of it on the counter to add to coffee, toast, or whatever sounds interesting!