Monkey Bread Pudding

By cindygwest

Ingredients

• Toss:
• 12 cups cubed Challah bread (1-inch cubes)
• 2 sticks butter, melted, divided (16 T.)
• 1 cup granulated sugar
• 4 t. ground cinnamon
• Whisk:
• 1 1/2 cups half-and-half
• 1 cup whole milk
• 6 eggs
• Combine:
• 1 cup brown sugar
• 1 cup chopped, toasted pecans, divided

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. Coat a 12-cup Bundt pan with nonstick spray.

Toss bread cubes with 1 stick melted butter, granulated sugar, and cinnamon; spread on a baking sheet. Bake until crisp, 20 minutes.

Whisk together half-and-half, milk, and eggs in a large bowl; add toasted bread cubes and toss until bread is coated.

Combine remaining stick melted butter and brown sugar in a bowl; pour half into bottom of prepared pan. Top with half the pecans and half of soaked bread cubes. Spread remaining sugar mixture and pecans over cubes; top with remaining bread cubes and any milk-egg mixture, cover with plastic wrap, and chill overnight.


Preheat oven to 350 degrees. Remove plastic and place pan on a baking sheet; bake until top is crisp and an instant-read thermometer registers at least 165 degrees, about 40 minutes. Remove bread and let stand 5 minutes. Loosen edges and turn onto serving platter.

Note: Press bread cubes in pan until fully covered in egg/milk mixture.