Preparation:
- Cut the bread into cube-like pieces and leave it to dry for about an hour.
- Preheat your oven to 350 degrees.
- Beat the eggs in a large bowl until they combine well.
- Add the milk, sugar, and vanilla and mix together.
- Put the bread cubes in a baking pan and then soak with the milk and egg mix.
- Dissolve the butter in the brown sugar. Stir well, then add the pecans and stir further.
- Pour the mix from step 5 over the soaked bread, and fold the bread gently. Fold the bread so that pecans form into clumps all through the bread pudding.
- Bake the pecan fold until the top is slightly brown or for about 45-55 minutes,
- Allow the pecan to cool for at least 20 minutes then serve.
Tips:
- A day-old bread is better for the recipe, since it absorbs the milk and egg mixture better.
- The drier the bread cubes, the more yumminess they soak up.