Recipe By Eagle brand
Rating
Published Mar 5th
Prep 15m Cook 50m Additional 30m Ready In 1h 35m
Servings 8 servings Calories 661.8

A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they’ll love.

Recipe Ingredients

  • 1 (6 ounce) mini loaf French bread, cubed
  • Crisco® Original No-Stick Cooking Spray
  • 6 large eggs
  • 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
  • ¾ cup dark corn syrup
  • ½ cup firmly packed brown sugar
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 ½ cups coarsely chopped pecans, divided
  • 1 (1/4 cup) scoop Vanilla ice cream
  • 1 teaspoon Hungry Jack® Original Syrup
  • 1 teaspoon Smucker's® Sundae Syrup™ Caramel Flavored Syrup
  • 1 teaspoon Whipped topping

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 661.8
  • Carbohydrate 62.8 g
  • Cholesterol 168.3 mg
  • Fat 32.1 g
  • Fiber 2.2 g
  • Protein 10.2 g
  • Saturated Fat 12.1 g
  • Sodium 357 mg
  • Sugar 35.9 g

Chef's Notes

This recipe may be served as a dessert or a breakfast entree. To serve for dessert, top with ice cream, caramel syrup or whipped cream. For breakfast, serve warm drizzled with pancake syrup.

Reviews

  1. Easy to make and results are VERY good! Made twice for Thanksgiving
  2. I will definitely make it again. Even better the second day. I used maple syrup instead of corn syrup. Served with whipped cream and vanilla ice cream
  3. I made this for some men at church. It looked as though they licked the pan clean. I plan on making this quite often.
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