Pecan Bread Pudding

Ingredients

3 cups day-old bread, cubed (brioche, challah, or French bread work best)

1 cup milk (or half milk / half cream for richer pudding)

2 large eggs

¼ cup brown sugar

2 tbsp granulated sugar

2 tbsp melted butter (plus more for greasing)

½ tsp cinnamon

¼ tsp nutmeg (optional)

1 tsp vanilla extract

Pinch of salt

½ cup pecans, roughly chopped

Optional topping

Extra pecans

A light sprinkle of brown sugar

Honey or maple syrup after baking

Instructions

Preheat oven to 350°F (175°C). Butter 4–6 small ramekins or one small baking dish.

Fill dishes with bread cubes, pressing down lightly.

In a bowl, whisk milk, eggs, sugars, melted butter, cinnamon, nutmeg, vanilla, and salt.

Pour mixture over the bread. Let it sit 10 minutes so the bread absorbs the liquid.

Sprinkle pecans on top and press them slightly into the surface.

Place ramekins on a baking tray and bake 30–35 minutes, until puffed, golden, and set in the center.

Let cool slightly before serving.