Drunk Pecan Pie Bread Pudding Recipe Just A Pinch Recipes
Recipe Pecan Pie Bread Pudding Shikha la mode
Pecan Bread Pudding is actually a pecan pie without the crust. Instead, the filling is poured over a delicious bread pudding and baked to perfection!. You can add any extra ingredients to make your own bread pudding. For the pecan bread pudding, I added butter, brown sugar and pecans to make it look like pecan pie. Ingredients. 16 ounce.
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Prepare an 8x8 baking dish by spraying with nonstick cooking spray. Place all of the bread pieces into the baking dish. Drizzle the milk over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans.
Drunk Pecan Pie Bread Pudding
1 tbsp vanilla extract. 4 tbsp butter, melted. ½ cup brown sugar. ½ cup raw pecans, roughly chopped. Preheat the oven to 350°F. In a mixing bowl, beat eggs, milk, sugar and vanilla extract (we'll call this the pudding mixture). In a oven safe casserole dish, add bread and pudding mixture and allow it to soak for 15 minutes, stirring.
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Pop in the oven and bake for 60 minutes.10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.12.
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Preparation. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large bowl, whisk together milk, half-and-half, eggs, sugars (brown and granulated) and melted butter until smooth and combined. Stir in vanilla and maple extracts, cinnamon, nutmeg and salt, then fold in pecans.
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It is best to wait overnight or at least 6-8 hours for the mixture to completely absorbs everything. Preheat The oven to 350° F. Apply butter in the baking dish, then pour the mixture. When the mixture already settled and smoothed in the baking dish, add the remaining pecans on top—Bake for 60 minutes in the oven.
Pecan Pie Bread Pudding
Directions. 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.
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Spray a 9 x 13 dish with nonstick cooking spray. Spread half the bread cubes in the baking dish, followed by ½ the pecans, then bread, and finally the remaining pecans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with the brown sugar on medium speed for 4-5 minutes.
Pecan Pie Bread Pudding Recipe Just A Pinch Recipes
To make your own pecan pie filling, follow these steps. Step 1 - Prep the filling. First, preheat the oven to 350 degrees F. As it heats, mix all the ingredients for the filling together in a medium sized bowl. Once ready, pour the filling into a greased 8×8 inch casserole dish or 9 inch pie pan.
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For the Bread Pudding: Preheat oven to 400°. Spray a lasagna pan {13 1/4 x 9 5/8 x 2 3/4-inch} with non stick cooking spray. Place torn challah bread in a large bowl. Add the creamer and (12) eggs. Mix until the bread has absorbed as much liquid as it can. Add half of the mixture to the prepared pan.
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RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished. Remove from oven. While still hot, pour half the rum sauce over the top.
Pecan Pie Bread Pudding
Directions. Prepare the Pecan Pie Bread Pudding: Whisk together eggs, cream, milk, brown sugar, corn syrup, vanilla, and table salt in a very large bowl. Add bread cubes, stirring to thoroughly coat. Let stand 1 hour, stirring occasionally to ensure an even coating. Preheat oven to 350°F.
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Directions. Start by slightly beating the eggs in a large mixing bowl. Add Karo syrup, heavy cream, melted butter, vanilla extract, sugar, and rum or bourbon. Mix well until combined. Gently fold in bread cubes and half of the pecans. Let the mixture sit at room temperature for an hour, stirring occasionally. Then, cover and refrigerate for 6-8.
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Let the bread soak in the refrigerator for up to two days for max flavor. Preheat oven to 375 with the oven rack in middle position. Butter a 9 x 13 baking dish and pour in the bread mixture. Sprinkle with the brown sugar crumble. *Bake for 35 - 40 minutes or until the bread pudding is golden brown and bubbling.
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Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
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Pour the custard mixture into your prepared baking dish. Sprinkle with the remaining ½ cup pecans. Cover the casserole dish and place in the refrigerator overnight. Heat oven to 350° F. Bake the bread pudding for 65 - 75 minutes. You are looking for an internal temperature of 160°F.
