EASY PECAN PIE BREAD PUDDING
Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.
Provided by T-fal
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
- Preheat oven to 350 degrees F.
- In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
- Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
- Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
- Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
- Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
- Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.
Nutrition Facts : Calories 719.1 calories, Carbohydrate 91.8 g, Cholesterol 157.4 mg, Fat 33.7 g, Fiber 3.3 g, Protein 16 g, SaturatedFat 11.8 g, Sodium 544.8 mg, Sugar 58.9 g
BUTTERSCOTCH-PECAN BREAD PUDDING
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.
Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.
PRALINE PECAN BREAD PUDDING WITH RUM SAUCE
Woo! Talk about comfort on a plate! This is a stunner of a dessert that's well worth the effort it takes to prepare. Enjoy!
Provided by Cyndee Davis
Categories Other Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
- 2. Rum Sauce: 1/2 c. brown sugar 1/2 c. white sugar Dash of salt 1/4 c. butter 1/2 c. light cream 1/2 c. corn syrup 1 t vanilla 3 T light run or ½ t rum extract Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
- 3. Pralines ½ c plus 2 T sugar 2 T cream 1½ t. butter or margarine ¼ t. cinnamon 1/8 t. salt 1/2 t. vanilla 1 c. nut meats (I used pecans) Combine all ingredients except vanilla and nuts in a 1-qt. saucepan. Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool. Add to bread pudding, reserving 3 T for topping.
RICH AND DECADENT BUTTER PECAN BREAD PUDDING
This is over the top bread pudding, super sweet and best when warm. The recipe is courtesy of Paula Deen, but I have tweaked it to my liking. Yup, that's what I do.
Provided by aHardDaysNight
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 inch pan. Dump bread cubes inches.
- Mix together in a bowl sugar, eggs, cream, vanilla, raisins.
- Pour over bread in baking dish, making sure to push bread down into custard so it is soaked.
- In another bowl, mix brown sugar, softened butter and pecans. Spread over top of bread pudding evenly.
- Bake 35-40 minutes or until set. Remove from oven.
- To make sauce:.
- Mix sugar, butter, egg and vanilla in a saucepan over medium heat and stir until sugar is dissolved.
- Remove from heat and stir in brandy.
- Pour over the bread pudding and let it all soak in and firm up before serving. Tastes best warm.
BUTTER PECAN BREAD PUDDING
Supremely yummy and comfort foody! I have to have butterscotch chips brought to me from the States, and this is worth every imported chip!
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Generously butter a 9-inch pie plate.
- Place the bread cubes in the pie plate.
- Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
- In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
- Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
- Pour the custard evenly over the bread.
- Sprinkle with the remaining 1/4 cup nuts.
- Bake until the pudding is puffed and crusty on top, about 25 minutes.
- Serve warm.
Nutrition Facts : Calories 235.7, Fat 13.8, SaturatedFat 5.4, Cholesterol 76.2, Sodium 60.6, Carbohydrate 24.7, Fiber 0.9, Sugar 21.7, Protein 4.6
SLOW COOKER PECAN PIE BREAD PUDDING
Two holiday favorites rolled into one warm, gooey dessert.
Provided by Stacy
Categories Bread Pudding
Time 3h30m
Yield 16
Number Of Ingredients 11
Steps:
- Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
- Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
- Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
- Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 46.1 g, Cholesterol 70.4 mg, Fat 14.9 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 6.2 g, Sodium 248.6 mg, Sugar 29.3 g
PECAN PIE BREAD PUDDING
A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h35m
Yield 9
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 62.8 g, Cholesterol 168.3 mg, Fat 32.1 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 12.1 g, Sodium 357 mg, Sugar 35.9 g
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