Moon Pie Bread Pudding Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°., Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

Steps:

• In one bowl, combine eggs, milk and seasonings.
• In a separate bowl, combine bread and moon pies.
• Pour liquid ingredients over bread and gently fold to combine.
• Butter baking dishes and divide mixture evenly between the two.
• Refridgerate for an hour and a half.
• Cube butter and distribute evenly over top of each dish.
• Bake in a water bath at 350 degrees uncovered for 45 minutes, or until toothpick stuck in the center comes out clean.
• Serve with a traditional bread pudding sauce (use your leftover Mardi Gras whiskey!).

Steps:

• Cut your Moon Pies into pieces, and place 4 pies worth of pieces into the bottom of a large oblong serving dish. Add a layer of two of the sliced bananas over that.
• Mix sugar and eggs together, blending well, in a large heavy saucepan. Add cornstarch and milk.
• Bring to a boil over medium-high heat stirring constantly. Cook until thickened.
• Remove pan from heat and add vanilla, mixing well. Allow to cool slightly.
• Pour half of the pudding mixture over the Moon Pies and bananas. Add your final 4 chopped Moon Pies and the 2 remaining sliced bananas on top of the pudding, then top with the rest of the pudding.
• Cover the top of the pudding with plastic wrap, laying it down on the pudding to prevent a "skin" from forming.
• Once the pudding is completely cooled, top with Cool Whip and refrigerate until ready to serve.

Steps:

• In a large bowl, combine the first 8 ingredients.
• Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
• Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.
• Top each serving with walnuts/raisins and cool whip if desired.