Challah Bread Pudding with Caramelized Pecans
My go to sunday breakfast with the kids is usually pancakes topped with fruits and a drizzle of chocolate or the classical french toast. So, here we were on a snow day Monday (which totally felt like a sunday) and the kids wanted something "yum and different" (not pancakes again!!) within the next 10 minutes. So, out came my instant pot. I had never actually baked anything in there but it was worth a shot.
The result was this bread pudding that came out delicious. I had a houseful of happy campers after that.
If you don't have an instant pot don't fret. You can easily make this in the oven, it'll just need to bake for a little longer. Another kid friendly option would be to make these in muffin tins for individual portions or to take along in their lunch boxes (minus the nuts).
Challah bread pudding with caramelized pecans
200 g challah bread cut in pieces
2 Tbsp maple syrup
1 cup almond milk (or regular milk)
1/4 tsp cinnamon
pinch of salt
1/4 scant cup brown sugar
If you're using the oven preheat it to 350F
Put the maple syrup, eggs, almond milk, cinnamon and salt in a bowl and mix by hand until everything is well combined. Add the bread and let it soak in the egg mixture while you prepare the pan.
Grease a 6" pan, sprinkle the brown sugar on the bottom followed by the pecan pieces. Add the bread and cover with foil paper.
Place 1 cup of water in the instant pot and add the rack. Place the pan on top. Close the instant pot and program manual pressure cooking for 20 minutes.
If you're baking it in the oven you can leave it uncovered and bake for about 45 minutes.