inch square baking pan
6 slice challah bread, about 3/4 loaf
2 tablespoon butter, melted
2 cup almond milk
3/4 cup white granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 egg, beaten
1/2 cup pecan halves
Whipped Cream, optional
CARAMEL SAUCE, optional
PREHEAT oven to 350°F.
BREAK bread into small pieces into an 8-inch square baking pan.
DRIZZLE melted butter or margarine over bread.
COMBINE in a medium mixing bowl eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed.
POUR over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
BAKE in the preheated oven for 45 minutes or until the top springs back when lightly tapped.
TOAST pecans while pudding is baking. Spread pecan halves on baking sheet and place in oven for 5 minutes.
TOP with toasted pecans, whipped cream and caramel sauce
Recipe credit to Megan Patterson from Blog Appétit