Ingredients :
one(16oz)loaf day old French bread
two and 1/2coup milk
one tablespoon vanilla
1/2teaspoon salt
1/2cupbutter,softend
one and1/2cup packed brown sugar
one cup pecan,chopped
one cup half half
four eggs,lightly beaten
one cup granulated sugar
Instructions :
-prehet oven to 350F.
-cube bread the place in a large bowl.
-in another bowl,beat eggs,milk, half half,sugar,salt,and vanilla to eggs:whisk.
-pour over bread,Allow to sit 10to15 minutes
-in another small bowl,
-Mixture will have the consistency of wet sand.
-por half of the bread mixture into a 8×8 inch pan.
-top with half the pecan mixture.
-spoon reamaining bread mixture over and top with remaining pecan mixture.
-press down into pan slighty.pan will be really full.
-top with remaining pecan mixture.
-place pan on a cookie sheet with a edge to catch mixture that mau boll over.
-bake at 350F 45 to55 minutes.
-center will be slighty wiggly.but will set when cool.
- this recipe easily doubles for a 9x13 pan
one(16oz)loaf day old French bread
two and 1/2coup milk
one tablespoon vanilla
1/2teaspoon salt
1/2cupbutter,softend
one and1/2cup packed brown sugar
one cup pecan,chopped
one cup half half
four eggs,lightly beaten
one cup granulated sugar
Instructions :
-prehet oven to 350F.
-cube bread the place in a large bowl.
-in another bowl,beat eggs,milk, half half,sugar,salt,and vanilla to eggs:whisk.
-pour over bread,Allow to sit 10to15 minutes
-in another small bowl,
-Mixture will have the consistency of wet sand.
-por half of the bread mixture into a 8×8 inch pan.
-top with half the pecan mixture.
-spoon reamaining bread mixture over and top with remaining pecan mixture.
-press down into pan slighty.pan will be really full.
-top with remaining pecan mixture.
-place pan on a cookie sheet with a edge to catch mixture that mau boll over.
-bake at 350F 45 to55 minutes.
-center will be slighty wiggly.but will set when cool.
- this recipe easily doubles for a 9x13 pan
