Tuesday, December 22, 2015

Pecan Bread Pudding

 This past Thanksgiving I was looking for a different variation on pecan pie.  I mean, I love pecan pie, but we had a lot of other pies on the menu.  I saw this recipe at callmepmc and decided to give it a go.  I actually baked it the day before because I knew the oven would be busy on Thanksgiving and I was a little concerned about the caramel sauce still being delicious on day two, BUT I stuck each serving in the microwave for 20 seconds, added ice cream, and it was delicious!  I wasn't sure how I'd feel about it, but....it's definitely going on the list of things I am going to make again..maybe for Christmas in a few days!
Pecan Bread Pudding
Ingredients:  6 T butter, 1 c. pecans, 1 1/2 c. (self rising) flour, 1 1/2 c. sugar, 2/3 c milk, 1 t vanilla, 1 1/2 c. brown sugar (packed), 1 1/2 c warm water, vanilla ice cream
Instructions:
1.  Heat oven to 350 degrees.  
2.  Add butter to a 9x13 inch pan and melt it in the oven.
3.  Pull the pan out of the oven.   Sprinkle chopped pecans over the melted butter.  
4.  In a separate bowl mix the flour, sugar, milk, and vanilla.  Stir to combine, but don't over mix.  
5.  Pour batter over the butter and pecans.  Don't stir.  
6.  Sprinkle brown sugar evenly over batter.  Don't stir.  
 7. Slowly pour the hot water over the mix.  Don't stir.  It will look like this...
8.  Bake for 35 minutes (until golden brown).  It will still look liquidy, but it will harden up as it cools.

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