Caramel Pecan Bread Pudding
The key to a good bread pudding is a dense-textured bread, or in this case, egg bagels.
- 1 package (15 ounces) egg bagels (6 bagels)
- 3 cups milk
- 1/4 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon Korintje Cinnamon
- 1/2 cup coarsely chopped pecans
- 1/2 cup butterscotch caramel ice cream topping
- Additional butterscotch caramel ice cream topping (optional)
Preheat oven to 325°F. With Bread Knife, cut bagels into 1-inch pieces to make 8 cups. Place in Large Bar Pan. Bake 15-20 minutes or until lightly toasted. Cool slightly and transfer to Oval Baker; set aside.
Sprinkle pecans evenly over bagel mixture; drizzle with ice cream topping. Bake 45-50 minutes or until pudding is puffed and knife inserted in center comes out clean. Cool 10 minutes.
If desired, microwave additional ice cream topping in Small Micro-Cooker® on HIGH 15 seconds or until warm. Spoon pudding into dessert dishes and serve warm with topping.
- 8 servings
Nutrients per serving:
Calories 360, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 100 mg, Carbohydrate 55 g, Protein 12 g, Sodium 380 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
3 1/2 starch, 1 1/2 fruit, 3 fat (5 1/2 carb, 3 fat)
This old-fashioned dessert comes from the oven puffy and golden brown, then falls slowly as it starts to cool. The top is toasted and crunchy while the inside has a soft, spoonable texture.
Substitute ground cinnamon for Korintje Cinnamon, if desired.
This dessert can be assembled several hours in advance. Cover Oval Baker with aluminum foil and refrigerate. Remove Baker from the refrigerator 30 minutes before baking. Bake, uncovered, 55-60 minutes.