Breakfast / Brunch
Monkey Bread Pudding
Presents are the best part of holiday mornings, but this Monkey Bread Pudding is a close second. A mash-up of monkey bread and bread pudding, this recipe needs to be made the night before, then simply pop it in the oven in the morning. For this recipe, the usual yeast dough is replaced with toasted challah bread, creating an easy Monkey Bread Pudding with cinnamon toast "croutons."
Ingredients
FOR THE BREAD PUDDING, TOSS:
WHISK:
COMBINE:
FOR THE EGGNOG SAUCE, REDUCE:
The bread needs to be toasted because crisp bread better absorbs the custard. And, so the bread pudding holds together, and isn’t too wet or soggy when baked, you must leave it in the fridge overnight (we recommend you soak it up to two days before baking and serving.) The next morning simply pop it in the oven to bake.
Instructions
Preheat oven to 400°. Coat a 12-cup Bundt pan with nonstick spray.
For the bread pudding, toss bread with 1 stick melted butter, granulated sugar, and cinnamon; spread on a baking sheet. Bake cubes until crisp, 20 minutes.
Whisk together half-and-half, milk, and eggs in a large bowl; add toasted bread and toss until coated.
Combine remaining stick melted butter and brown sugar in a bowl; pour half into bottom of prepared pan. Top butter mixture with half the pecans and half of the soaked bread. Spread remaining sugar mixture and pecans over bread; top with remaining bread and any milk-egg mixture left in the bowl. Press bread down to submerge, cover with plastic wrap, and chill overnight.
Preheat oven to 350°. Remove plastic and place pan on a baking sheet; bake pudding until top is crisp and a thermometer registers at least 165°, about 40 minutes.
For the eggnog sauce, reduce cream in a saucepan over medium heat to ¾ cup. Stir in ½ cup sugar; continue reducing until thickened, 5 minutes.
Remove bread and let stand 5 minutes. Loosen edges and turn onto serving platter.
For the most flavor, toss bread cubes until coated in cinnamon-sugar and saturated with butter.
Press bread cubes into the pan to fully cover in egg-milk mixture. Anything not covered will be dry.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 558
% Daily Value*
Total Fat 35g 53%
Saturated Fat 17g 85%
Cholesterol 197mg 65%
Sodium 197mg 8%
Carbs 54g 18%
Fiber 1g 4%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.