Pecan Pudding Recipes

Steps:

• Preheat oven to 350°; In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon of butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and walnuts. Transfer to a greased 8-in. square baking dish., In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter., Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.

Steps:

• In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Steps:

• 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.
• 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.
• 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.

Steps:

• 1. Blend dry pudding mix with corn syrup;gradually add evaporated milk and egg, stirring to blend well. Then add in pecans. Pour into unbaked pie shell. Bake at 375^ until top is firm and just begins to crack- about 40 minutes. Cool at least 3 hours.

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Steps:

• Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
• Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
• Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
• This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

Steps:

• In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
• Swirl the butter in the custard cup, coating sides and bottom.
• Pour the excess butter from the custard cup into the beaten egg.
• Stir in the dark corn syrup and vanilla.
• Stir together flour and baking powder.
• Stir flour mixture into egg mixture.
• Gently fold in chopped pecans.
• Pour the pecan mixture into the buttered 15-ounce custard cup.
• Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
• Sift a little powdered sugar atop.
• Serve warm with light cream, if desired.

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.
• Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.

Steps:

• 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• 2. In a large mixing bowl add eggs and slightly beat.
• 3. Add everything but the bread and pecans. Mix well until it is combined really good.
• 4. Fold in bread and half the pecans.
• 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• 7. Pour everything into your prepared baking dish.
• 8. Top with remaining pecans.
• 9. Pop in the oven and bake for 60 minutes.
• 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• 12. Remove from oven.
• 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl mix pudding mix and corn syrup.
• Gradually add evaporated milk and egg until well blended.
• Add pecans and pour into pie shell.
• Bake until top of pie is firm and just starting to crack, about 40 minutes.
• Cool at least 3 hours.