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Sheila Wells
 
November 21, 2017 | Recipes | Sheila Wells

Pecan Pie Bread Pudding & Mistelle

Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hour 10 mins

Serves: 16

Combining two classics into one dessert, gooey pecan pie makes this bread pudding unforgetable. A self-made caramel ties the two favorite desserts together. Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead, it’s poured over a delicious bread pudding and baked to perfection!

Ingredients:

1 (16 oz) loaf day old French bread

2 and ½ cups milk

1 cup half & half

4 eggs, lightly beaten

1 cup granulated sugar

1 Tbsp vanilla

⅓ tsp salt

½ cup butter, softened

1 and ½ cups packed brown sugar

1 cup pecan, chopped

Instructions:

Preheat oven to 350 degrees F.

Cube the bread and place it in a large bowl.

In another bowl, beat the eggs, milk, half & half, sugar, salt, and vanilla.  Once it’s thoroughly mixed, pour it over the bread cubes and allow it to sit 5 to 10 minutes – give it time to soak up the delicious liquid mixture.

In another small bowl, combine the softened butter, brown sugar, and pecans with a fork. The mixture will resemble wet sand.

Pour half of the bread mixture into a 8X8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over, and top with remaining pecan mixture. Press down into pan slightly. You want the pan to be quite full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with an edge to catch mixture that might boil over. (This might get messy…but it’s worth it.) Bake for 45 to 50 minutes. Don’t be deterred if the center is still wiggly at the end of the cook time, it will set as it cools.

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