Pecan Pie Bread Pudding
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
9
Recipe Icon - Master recipes
Source:

Ingredients for - Pecan Pie Bread Pudding

1. Mini loaf French bread, cubed - 1 (6 ounce)
2. Crisco® Original No-Stick Cooking Spray - 1 (6 ounce)
3. Large eggs - 6
4. EAGLE BRAND® Sweetened Condensed Milk - 1 (14 ounce) can
5. Dark corn syrup - ¾ cup
6. Firmly packed brown sugar - ½ cup
7. Butter, melted - ½ cup
8. Vanilla extract - 1 tablespoon
9. Coarsely chopped pecans, divided - 1 ½ cups
10. Vanilla ice cream - 1 (1/4 cup) scoop
11. Hungry Jack® Original Syrup - 1 teaspoon
12. Smucker's® Sundae Syrup™ Caramel Flavored Syrup - 1 teaspoon
13. Whipped topping - 1 teaspoon

How to cook deliciously - Pecan Pie Bread Pudding

1. Stage

Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.

2. Stage

Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark 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.

3. Stage

Bake 40 to 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, as desired.