Pecan Bread Pudding
A rich, nutty bread pudding with toasted pecans, perfect for cozy desserts or brunch, paired beautifully with warm rum custard sauce for added indulgence.
Ingredients
Instructions
- Put egg white in a glass measuring cup.
- Add enough liquid egg substitute to make 1/2 cup and beat with a wire whisk until well blended.
- In a large bowl, combine undiluted evaporated skimmed milk, nonfat milk, bread cubes, and toasted pecans.
- Stir until all liquid is absorbed.
- In a medium bowl, combine the egg mixture, sugar, vanilla extract, cinnamon, and nutmeg.
- Stir the mixture into the bread mixture.
- Spray a 1-quart casserole with nonstick spray.
- Pour the bread mixture into the casserole.
- Place the casserole inside a larger one and fill the outer casserole with hot water to half of the inner casserole's depth.
- Bake in a preheated 350°F oven for 50 minutes or until golden brown and set.
- Serve with warm rum custard sauce.
Nutrition & Diet Analysis (per serving)
849
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).