loaf of challah bread, so about 7 or 8 oz Cut the bread into about 1 inch cubes, and set them aside.
heavy cream and 1/2 cup brown sugar until well combined. Add a pinch of salt and 1 teaspoon vanilla extract. Stir in the bread cubes and 1/4 cup chopped pecans. Let this mixture sit for about a half hour so the bread can absorb the custard. After that time, pour the mixture into a greased 8″x8″ baking dish and bake at 350 degrees for about 35-40 minutes, until nicely browned and set.
butter in a skillet over medium heat. Add 1/2 cup brown sugar and stir until well combined, then add 1/2 cup dark rum. Be careful when you add the rum, as the sauce will boil up as the alcohol cooks out. Once the sauce is smooth, add 3 ripe bananas, sliced, and 1/4 cup chopped pecans. Cook for a few minutes to warm the bananas.
I can whip up refrigeratoroatmeal, delicious smoothies andbreakfast puddings. Being able to make them up ahead, means my familyhasa quick andeasybreakfast option available, even when the morning is hectic
), warm, delicious, and SO EASY. Is there anythingmorecomfortingthanbread pudding. Super simple while also being decadent, it’s the perfect way to indulge on date night, aftera long week, or just celebrating every day things