Ingredients

The following ingredients have 4 Servings
  • 16 ounces Challah bread (cut into 1 inch cubes)
  • 1 tablespoon Butter
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 3/4 cup Sugar
  • 4 Large eggs + 1 Large egg yolk
  • 2 teaspoons Vanilla extract
  • 1 cup Chopped pecans
  • 15 ounces Pecan Pie Filling
  • 1 cup Sugar
  • 1 1/2 cups Corn syrup
  • 4 Eggs
  • 1/4 cups Butter (melted)
  • 1 1/2 teaspoons Vanilla extract
  • 2 cups Pecans (chopped)

Instruction

  • Grease a 9x13 inch casserole dish with the tablespoon of butter making sure to cover the bottom and sides of the dish.
  • Place half of the bread cubes in the dish and using a spoon place scoops of pecan pie filling in among the bread cubes. Use approximately half of the prepared pecan pie filling.
  • Add the remaining bread cubes to the dish. Top with small scoops of the remaining pecan pie filling nestling them in with the bread cubes.
  • In a medium bowl whisk together the milk, heavy cream, sugar, eggs and egg yolk, and vanilla extract.
  • Pour the mixture over the bread making sure to cover all of it. You can gently press down on the bread cubes a few times to help them absorb the milk mixture.
  • Cover with plastic wrap and place in the refrigerator for at least 1 hour, or up to 24 hours.
  • Remove dish from the refrigerator and let it sit out while you preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the top of the dish and sprinkle with chopped pecans.
  • Place in the oven to bake for 50-60 minutes or until the center temperature reaches 160 degrees F.
  • Remove from the oven and let sit for 15 minutes before serving.