Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Leftover Pecan Pie Bread Pudding
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- Total: 1 hr 30 min (includes cooling and soaking time)
- Active: 20 min
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 11 g
- Cholesterol
- 104 mg
- Sodium
- 416 mg
Completely reinvent your leftovers: Fold pieces of leftover pecan pie into a bread pudding made from leftover dinner rolls and bake until golden brown.
- Total: 1 hr 30 min (includes cooling and soaking time)
- Active: 20 min
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 11 g
- Cholesterol
- 104 mg
- Sodium
- 416 mg
Ingredients
Directions
- 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.
