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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pecan Pie Bread Pudding Recipe

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This recipe for Pecan Pie Bread Pudding is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6 oz.) mini loaf French bread
6 large eggs
1 can Eagle brand sweetened condensed milk
3/4 c. dark corn syrup
1/2 c. packed brown sugar
1/2 c. melted butter
1 T. vanilla extract
1 1/2 c. chopped pecans. divided
Directions:
Directions:
Heat oven to 350ºF. Spread bread cubes in single layer on 15 x 10 baking pan. Bake stirring occasionally, 10 minutes or until cubes are toasted. Coat 13" x 9" baking dish with non-stick cooking spray. Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in condensed milk, corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes. Bake 40 - 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, if desired.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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