1 envelope unflavored gelatine

1/4 cup cold milk

1/2 cup milk, heated to boiling

1 (16 oz) container sour cream

1/2 cup firmly packed brown sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

 

In shallow 2-quart casserole, evenly spread bread cubes; set aside.

 

In blender, sprinkle gelatine over cold milk; let stand 2 minutes.  Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.  Add sour cream, brown sugar, and vanilla; process at high speed until thoroughly blended.  Pour into prepared casserole; toss bread cubes until coated.  Sprinkle with pecans.  Chill until firm, about 2 hours.

 

Makes 8 servings.