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Molasses Bread Pudding on a floral plate

Molasses Bread Pudding

MAKES 1 (13X9-INCH) BAKING DISH
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Ingredients Method

Ingredients
  

  • 1 1-pound loaf French bread, cut into 1-inch pieces
  • 4 cups half-and-half
  • ¾ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • ½ cup plus 2 tablespoons granulated sugar divided
  • 5 large eggs lightly beaten
  • 4 tablespoons molasses divided
  • 2 teaspoons vanilla extract
  • ¾ teaspoon kosher salt
  • 1¼ cups chopped pecans divided
  • Cinnamon-Molasses Sauce recipe follows
  • 1 cup cold heavy whipping cream

Method
 

  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large bowl, toss together bread pieces and half-and-half. Let stand at room temperature for 10 minutes.
  3. In a large saucepan, melt butter over medium heat. Stir in brown sugar and ½ cup granulated sugar until combined. Remove from heat. Let cool for 5 minutes. Whisk in eggs, 3 tablespoons molasses, vanilla, and salt until combined. Pour over bread mixture. Add 1 cup pecans, gently folding to combine. Spoon bread mixture into prepared pan. Sprinkle with remaining ¼ cup pecans. Cover with foil.
  4. Bake for 50 minutes. Uncover and bake until golden brown and a wooden pick inserted near center comes out clean, 10 to 15 minutes more. Let cool slightly. Drizzle with half of Cinnamon-Molasses Sauce, and reserve remaining to serve.
  5. In a medium bowl beat heavy cream, remaining 2 tablespoons granulated sugar, and remaining 1 tablespoon molasses with a mixer at medium-high speed until stiff peaks form. Immediately before serving, dollop on warm bread pudding and drizzle with sauce.