Pecan Pie Bread Pudding

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #22258

December 25, 2015



"WAY to good! This recipe easily doubles for a 9×13 pan."

Original is 9 servings

Nutritional

  • Serving Size: 1 (252 g)
  • Calories 651.7
  • Total Fat - 27.6 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 137.1 mg
  • Sodium - 500.7 mg
  • Total Carbohydrate - 90.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 60.9 g
  • Protein - 13.2 g
  • Calcium - 154.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Cube bread the place in a large bowl.

Step 2

In another bowl, whisk eggs, milk, half & half, sugar, salt, and vanilla to eggs. Pour over bread. Allow to sit 10 to 15 minutes

Step 3

In another small bowl, combine the softened butter and brown sugar until smooth (the mixture will have the consistency of wet sand) then mix in pecans.

Step 4

Pour half of the bread mixture into a greased 8×8 inch pan. Top with half the pecan mixture.

Step 5

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture.

Step 6

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees (preheated oven) for 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Tips


No special items needed.

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