Ingredients:

1 loaf of day-old French bread, cubed

4 large eggs

1 cup of heavy cream

1 cup of whole milk

1 cup of packed brown sugar

1/4 cup of unsalted butter, melted

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

1/4 teaspoon of salt

1 cup of chopped pecans

1/2 cup of maple syrup

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set it aside.

In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Add the cubed French bread to the bowl, making sure all the bread is evenly coated with the egg mixture. Allow the bread to soak for about 15 minutes, ensuring it absorbs the liquid mixture thoroughly.

After soaking, gently fold in the chopped pecans until they are evenly distributed throughout the bread mixture.

Transfer the bread mixture to the prepared baking dish, spreading it out evenly.

Drizzle the maple syrup evenly over the top of the bread pudding, allowing it to seep into the mixture.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pudding is set.

Once baked, remove the bread pudding from the oven and let it cool slightly before serving.

Serve warm slices of Pecan Pie Bread Pudding on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy