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Pecan Pie Bread Pudding Recipe

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This recipe for Pecan Pie Bread Pudding, by , 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!

Contributor:  
Contributor:  
All Recipes.com

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 350F. 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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