In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon. Pour the mixture evenly over the bread, pressing gently
to ensure all pieces are soaked. Let sit for 10 minutes.
In a medium bowl, combine the pecans, brown sugar, melted butter, corn syrup, and vanilla extract. Mix until well coated.
Spoon the pecan mixture evenly over the soaked bread.
Bake for 45-50 minutes, or until the custard is set and the top is golden and bubbling.
Let the bread pudding cool for 5-10 minutes before serving. Serve warm, optionally with whipped cream or a drizzle of caramel sauce.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 380 kcal per serving | Servings: 8 servings
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