Pecan Pie Bread Pudding Recipe

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Pecan Pie Bread Pudding

Sherry Laughman

By
@Brazilnut

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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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

45 Min

Ingredients

1
6 oz. mini loaf french bread, cubed (8 cups loosely packed)
6
large eggs
1 can(s)
(14 oz). sweetened condensed milk
3/4 c
dark corn syrup
1/2 c
brown sugar, firmly packed
1 stick
butter, melted
1 tsp
vanilla extract
1 1/2 c
pecans, coarsely chopped, divided

Directions Step-By-Step

1
Heat oven to 350 degrees.
2
Spread bread cubes in single layer on large cookie sheet and toast for 10 minutes.
3
Coat 13" x 9" pan with cooking spray.
4
Beat eggs with hand mixer until fluffy. Blend in milk, corn syrup, brown sugar, butter and vanilla.
5
Stir in toasted bread cubes and 1 cup of pecans until evenly moistened.
6
Pour 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.
7
Serve warm or cooled with vanilla ice cream and caramel syrup.
For breakfast, serve warm with maple syrup.

About this Recipe