Molasses Bread Pudding
Makes 1 (13×9-inch) baking dish
  • 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
  1. Preheat oven to 350°. Spray a 13×9-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.
Recipe by Southern Lady Magazine at