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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pecan Crunch Bread Pudding with Granny Smith Apple Icing Recipe

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This recipe for Pecan Crunch Bread Pudding with Granny Smith Apple Icing is from Teresa's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread Pudding:
6 eggs
1 1/2 cups sugar
2 pints half and half
1/4 tsp salt
2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
1 cup chopped pecans, divided
6-8 dinner rolls, torn into small pieces
4 tbsp butter, divided
3/4 cup brown sugar, packed
French vanilla Ice cream
Directions:
Directions:
Preheat oven to 300 degrees. For custard, with mixer, beat eggs well, add sugar, half and half, salt, vanilla, nutmeg and cinnamon. Stir in 1/2 cup pecans. Fold torn rolls into custard mixture. Spoon mixture in a 9x13 inch greased pan. Dot 2 tbsp of the butter on top of the bread and custard mixture. Place pan into a pan of hot water that goes 1 inch up the sides of the bread pudding pan. Bake for 50-60 minutes. Remove from oven and sprinkle top of hot pudding with remaining 2 tbsp butter, remaining 1/2 cup of chopped pecans and sprinkle with brown sugar. To serve top with Granny Smith Apple Icing and French vanilla ice cream.

Granny Smith Apple Icing
2 apples peeled, cored and chopped
1 cup sugar
1 stick unsalted butter
1 (16 oz) box confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla
For apple sauce, in a saucepan over medium heat, cover apples with water and boil for 20 minutes. Drain apples, mash and stir in sugar; set aside. Cream butter; add confectioners' sugar, milk and vanilla, blend. Stir in 1 cup apple sauce.

 

 

 

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