Easy Pecan Pie Bread Pudding Food

EASY PECAN PIE BREAD PUDDING

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.

PECAN PIE BREAD PUDDING

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.

LEFTOVER PECAN PIE BREAD PUDDING

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.

EASY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

SLOW COOKER PECAN PIE BREAD PUDDING

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.

JELLO PUDDING PECAN PIE

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.

TOASTED PECAN PUDDING

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.

CARAMEL PECAN BREAD PUDDING

Steps:

• Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
• Preheat oven to 425 degrees.
• Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
• Pour evenly over bread cubes and let stand 5 minutes.
• Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
• Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
• Remove from oven to wire rack; let stand 15 minutes to cool slightly.
• Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
• To serve, cut into squares or spoon into dessert dishes.
• Serve, if desired, with whipped cream or thawed non-dairy whipped topping.

BUTTER PECAN BREAD PUDDING

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.