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Pecan Pie Bread Pudding
Yield: 9 Servings
Prep Time: 20 Minutes
Cook Time: 55 Minutes
1 (6 oz.) mini loaf French bread, cubed (8 cups loosely packed) Crisco® Original No-Stick Cooking Spray
6 large eggs
1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
3/4 cup dark corn syrup
1/2 cup firmly packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans, divided
HEAT oven to 350ºF. Spread bread cubes in single layer on 15 x 10-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 flavored syrup or whipped topping, as desired.
This recipe may be served as a dessert or a breakfast entrée. To serve for dessert, top with ice cream, caramel flavored syrup or whipped cream. For breakfast, serve warm drizzled with pancake syrup.
Find these delicious recipes - and more - as well as helpful holiday baking tips at www.EagleBrand.com and Facebook.com/EagleBrand.
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