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
LEFTOVER PECAN PIE BREAD PUDDING
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
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
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
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
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
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
BUTTERSCOTCH PECAN PIE
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
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
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
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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