pecan pie bread pudding
(1 rating)
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My mother cut this recipe out of a newspaper and I copied it because I love pecan pie. I had some hamburger buns in the freezer that needed to be used, so I substituted them for the French bread. Turned out wonderful! It is not really like a pudding. My family did not put on any toppings -- they loved it and quickly asked for seconds. The next day it was just as good even though it was room temperature and still no toppings!
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For pecan pie bread pudding
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16 oz. mini loaf french bread, cubed (8 cups loosely packed)
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6large eggs
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1 can(14 oz). sweetened condensed milk
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3/4 cdark corn syrup
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1/2 cbrown sugar, firmly packed
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1 stickbutter, melted
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1 tspvanilla extract
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1 1/2 cpecans, coarsely chopped, divided
How To Make pecan pie bread pudding
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1Heat oven to 350 degrees.
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2Spread bread cubes in single layer on large cookie sheet and toast for 10 minutes.
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3Coat 13" x 9" pan with cooking spray.
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4Beat eggs with hand mixer until fluffy. Blend in milk, corn syrup, brown sugar, butter and vanilla.
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5Stir in toasted bread cubes and 1 cup of pecans until evenly moistened.
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6Pour into pan and sprinkle with remaining pecans. Let stand 30 minutes. Bake 40-45 minutes or until golden brown around the edges. Cool 5 minutes.
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7Serve warm or cooled with vanilla ice cream and caramel syrup. For breakfast, serve warm with maple syrup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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