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Oven to 325 degrees. Generously grease the inside of 9x13 or twelve 8oz Small Dessert Bowls with 2 T of butter. Place the pecans on a baking sheet and toast them for 7-10 minutes. Cool, chop coarsely, reserve for garnish. In large mixing bowl, whisk together the eggs, egg yolks, sugar, vanila and cinnamon. Stir inthe milk. Add the bread cubes and the 6 T butter pieces; toss to combine. Allow the mixture to rest for 20 minutes. Toss again and transfer to the prepared baking dish or Small Dessert Bowls. If using the baking dish, cover with foil and bake for 15 minutes; remove foil and bake an additional 20-25 minutes or until top is golden brown. If using Small Dessert Bowls, place them on a baking sheet and cover with foil. Bake 15 minutes, remove the foil and bake an additional 15-20 minutes. Allow the bread pudding to rest for 10-15 minutes. Slice the baking dish bread pudding into 12 portions. Place individual portions on dessert plate. Drizzle with caramel sauce, sprinkle with
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Always a Hit! This recipe is so popular with visitors to Longaberger Homestead that nearly 2,500 servings are sold each year! In fact, our bread pudding is in such high demand that it is served in two restaurants-The Heartland Deli and The Homestead Restaurant. We hope you'll enjoy it as much as we do!
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