Cinnamon Roll Bread Pudding

2 3/4 cups half and half

4 extra large eggs (5 large)

1 teaspoon vanilla

1/2 cup sugar (omit if using sweet bread like cinnamon rolls or Danish)

1/2 teaspoon salt

8 cups large diced, day-old or stale bread (brioche, cinnamon rolls, Danishes, challah, raisin cinnamon or breakfast bread)

1 cup chopped pecans or walnuts (toast in a pan first)

Hot water

 

Heat oven to 350 degrees.  Place bread and toasted nuts in a 9x13 baking dish. Whisk together half and half, eggs, vanilla, sugar and salt. Pour mixture over bread and press lightly.  Sprinkle with 1 tablespoon sugar (unless using sweet bread) and place in larger baking or roasting pan.  Pour hot water around the baking dish (enough to come up to the sides of 9x13 dish) and bake until custard is set and top is golden brown, about an hour.  Remove from water bath and let sit for 5-10 minutes.

 

Top with caramel sauce and/or ice cream.