bread pudding, quick cook way!
(1 rating)
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Original Idea unknown, I've built upon it.
(1 rating)
yield
6 -8
prep time
1 Hr
cook time
30 Min
Ingredients For bread pudding, quick cook way!
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1 pkgpepperidge farm raisen swhirl bread
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6eggs ( prefer brown eggs)
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12 ozwhipping cream
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1/2 csugar
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1 craisens
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1 1/2 tspcinnamon
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1/2 tspnutmeg
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1 pkgcandied pecans
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3 Tbspcaramel topping
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1/2 csugar or splenda
How To Make bread pudding, quick cook way!
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1Pre heat oven for 350 Degrees, grease baking dish (I use a stone dish for this one so I don't need to grease) and open package of Bread, slice the whole loaf completely down the center cross ways.
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2Arrange bread 1/2 slices in a circular pattern building upon each other. Occassionally sprinkle raisens in between the layers building it up till it almost looks like a rose pattern. Take about 2/3 of pre-candied pecans (found in nut section in foil envelopes) smash into pieces with rolling pin and sprinkle through out the loaf when building layers up.
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3In another bowl whip eggs, cream, cinnamon, nutmeg and suger until thoroughly mixed. Occassionally I add a flavor in such as almond, to taste. Pour over bread slices and allow to soak in for approximately 1/2 hour. Pour remaining pecan pieces and drizzle caramel topping over the pieces. Place in oven uncovered.
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4Bake for 1/2 hour and serve warm. For those with a sweet tooth, add cool whip or a bit of vanilla icecream over top while warm. Serve immediately.
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5You can try different flavors like using chocolate chips and chocolate topping or maple syrup and walnuts. It's up to the cook to try other toppings. I am considering trying coconut shavings and pineapple toppings the next time!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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