Cinnamon Swirl Bread Pudding

Serves 8


6 slices of the Pepperidge Farm Thick
Cut Cinnamon Swirl Bread cut into
6 eggs
1 C half n half
2 t vanilla extract
½ t kosher salt
¼ C chopped pecans
3 T butter to grease small pan (about
7” by 10”)
Maple syrup to top


  • Grease pan. Add all the bread chunks. Mix the eggs, half n half, cream, vanilla, and salt with a whisk until very well incorporated and smooth. Pour over the bread. Sprinkle with the pecans. Bake at 400 degrees F for about 25-30 minutes until it rises and the edges are brown. Serve with maple syrup.

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