Sticky Bun Bread Pudding

This is the perfect marriage of bread pudding and sticky buns.  Use any good white bread, but it is amazing made with challah. I think this is wonderful if you have a house full of guests, because you can make it up the night before and just bake in the morning.  For a relaxed brunch, make a fruit salad, scramble some eggs and put in a double boiler to keep warm.  Everything will keep well and people can eat as they are ready. 

Bread Pudding

1 loaf challah or French type bread (about 20 oz.)
8 large eggs
2 cups half and half
1 cup milk (I use 2%)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon *
1/4 teaspoon ground nutmeg
dash salt
sticky bun topping, recipe follows

*  Any cinnamon will do, but the best I have ever had is Penzey's Extra Fancy Vietnamese Cinnamon.  Penzey's has stores in a lot of cities, and a website: www.penzeys.com

Slice the bread into thick (1 inch) slices and arrange in a buttered 9 x 13 baking dish, overlapping the bread slices.  In a large bowl, beat the eggs slightly then add the other liquid ingredients and spices and mix until well blended.  Pour the mixture over the bread, making sure all pieces get covered.  Cover with foil and refrigerate over night.  You can make the topping now and refrigerate it too, or do it in the morning.  I do it the night before, and make sure to put it out about an hour before baking to warm up to room temperature.

Sticky Bun Topping

1/2 pound (2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamom
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

When ready to bake, preheat oven to 350 degrees F, spread Sticky Bun Topping evenly over the top and bake for about 40 minutes, until puffed and lightly browned.  Some people like this with a little warm maple syrup. 

Note:  these pictures are with a half recipe in a 9
inch oval dish.