Pudding Pecan Pie Recipes

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EASY PECAN PIE BREAD PUDDING



Easy Pecan Pie Bread Pudding image

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

1 loaf day-old French baguette
5 eggs
3 ½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter
1 ½ cups brown sugar
1 ½ cups shelled pecan halves

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

LEFTOVER PECAN PIE BREAD PUDDING



Leftover Pecan Pie Bread Pudding image

Completely reinvent your leftovers: Fold pieces of leftover pecan pie into a bread pudding made from leftover dinner rolls and bake until golden brown.

Provided by Food Network Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 11

Cooking spray
10 cups 1/2-inch pieces of leftover dinner rolls
1 cup evaporated milk
1 cup milk
1/2 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
Large pinch of freshly grated nutmeg
Kosher salt
3 slices of leftover pecan pie, cut into bite-size pieces
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.
  • Spread the bread pieces in a single layer on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
  • Whisk together the evaporated milk, milk, sugar, vanilla, eggs, nutmeg and a pinch of salt in a large bowl. Add the cooled bread cubes. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
  • Stir the pecan pie pieces into the mixture and transfer to the prepared baking dish. Bake until the bread pudding is set and golden, 30 to 40 minutes. Let rest for a few minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream.

JELLO PUDDING PECAN PIE



Jello Pudding Pecan Pie image

Another oldie but goodie from the "Peter Pan" marriage. Great recipe, bad marriage. I clipped this out of a magazine in 1968 still good and easy, rich and gooey.

Provided by mandabears

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 6

1 (3 1/2 ounce) package jello cook and serve vanilla pudding mix
1 cup dark corn syrup
3/4 cup evaporated milk (small can)
1 egg, slightly beaten
1 cup chopped pecans
1 9 inch pie shell, unbaked

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl mix pudding mix and corn syrup.
  • Gradually add evaporated milk and egg until well blended.
  • Add pecans and pour into pie shell.
  • Bake until top of pie is firm and just starting to crack, about 40 minutes.
  • Cool at least 3 hours.

Nutrition Facts : Calories 3039.8, Fat 139.4, SaturatedFat 30.4, Cholesterol 266.3, Sodium 2338.3, Carbohydrate 443.8, Fiber 12.3, Sugar 175.9, Protein 35

JELL-O PUDDING PECAN PIE



JELL-O PUDDING PECAN PIE image

Categories     Nut     Dessert     Bake

Number Of Ingredients 6

1 package (3 1/4 oz.) Jell-O Vanilla Pudding and Pie Filling
1 cup corn syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 unbaked 8-inch pie shell

Steps:

  • Blend pudding mix with corn syrup. Gradually add avaporated milk and egg, stirring to blend. The add pecans. Pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack - about 40 minutes. Coll at least 3 hours. Garnish if desired.

SLOW COOKER PECAN PIE BREAD PUDDING



Slow Cooker Pecan Pie Bread Pudding image

Two holiday favorites rolled into one warm, gooey dessert.

Provided by Stacy

Categories     Bread Pudding

Time 3h30m

Yield 16

Number Of Ingredients 11

1 ½ cups packed brown sugar
1 cup chopped pecans
½ cup unsalted butter, softened
1 (16 ounce) loaf day-old French bread, cut into 3/4-inch cubes
2 ½ cups milk
1 cup half-and-half
4 large eggs, lightly beaten
½ cup white sugar
1 tablespoon vanilla extract
⅛ teaspoon salt
butter-flavored nonstick cooking spray

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

BUTTERSCOTCH PECAN PIE



Butterscotch Pecan Pie image

Make and share this Butterscotch Pecan Pie recipe from Food.com.

Provided by Christine

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
1 cup light brown sugar, packed
2 tablespoons margarine or 2 tablespoons butter, melted
1 cup pecan halves
1 9-inch pie shell
whipped cream

Steps:

  • Preheat oven to 400* In medium bowl, beat eggs slightly.
  • Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
  • Stir in nuts.
  • Pour into unbaked pie shell.
  • Bake 15 minutes.
  • Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
  • Let cool completely on wire rack.
  • Just before serving, decorate around edge with rosettes of whipped cream.

TOASTED PECAN PUDDING



Toasted Pecan Pudding image

Promises Esther Shank of Harrisonburg, Virginia, "Take this to a potluck and you won't have to worry about carrying left-overs home!" Our taste-testers agree-they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.-Esther Shank, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 8

1/2 cup butter, melted
1-1/2 cups sweetened shredded coconut
1 cup all-purpose flour
1 cup chopped pecans
1/4 cup packed brown sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Nutrition Facts :

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