Name: Pecan Pie Bread Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 9
Ingredients: Mini loaf French bread, cubed - 1 (6 ounce); Crisco® Original No-Stick Cooking Spray - 1 (6 ounce); Large eggs - 6; EAGLE BRAND® Sweetened Condensed Milk - 1 (14 ounce) can; Dark corn syrup - ¾ cup; Firmly packed brown sugar - ½ cup; Butter, melted - ½ cup; Vanilla extract - 1 tablespoon; Coarsely chopped pecans, divided - 1 ½ cups; Vanilla ice cream - 1 (1/4 cup) scoop; Hungry Jack® Original Syrup - 1 teaspoon; Smucker's® Sundae Syrup™ Caramel Flavored Syrup - 1 teaspoon; Whipped topping - 1 teaspoon

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.