PECAN BREAD PUDDING

There are two keys to making great bread pudding. The first is to make sure you really soak the bread in the wet mixture. The second is to layer the pudding deep enough to let the bread puff up when baking. I use two 6” mini bread pans, but if you use a 9” glass dish instead, I’d suggest doubling the recipe. This is a great use for old bread, and it can be made either vegan or ovo-lacto vegetarian. I highly recommend the Frangelico, but if you don’t have any, you can use rum or another flavored liqueur.

2 cups of soymilk or regular milk
2 eggs or egg replacer
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons of Frangelico hazelnut liqueur
1/2 loaf stale French bread
1 tspn of butter or soy margarine
1/2 cup of pecans
2 tablespoons of loose brown sugar

Whisk milk and eggs in bowl until creamy. Add next four ingredients and whisk a few more times. Break up the pecans into small pieces and stir into the milk mixture. Tear the bread into small pieces (approx 1” cubes) and drop into the mixture. Toss to coat thoroughly. Let sit for 10 minutes while oven preheats to 350 degrees. Rub butter or soy margarine on bottom and sides of your pans or baking dish. Pour the bread, including all the milk mixture, into the pans, spreading evenly. Sprinkle the brown sugar on top. Bake for 30-35 minutes. Allow to cool for 5 minutes. Use a butter knife to loosen the edges and cut into desired portions. Serve warm. Makes 4-6 portions.