Pecan Bread Pudding – a delicious recipe with egg, liquid egg substitute, milk, fresh nonfat milk, bread, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put egg white in glass measuring cup.
2
Add enough liquid egg substitute to make 1/2 cup.
3
Beat with wire whisk until mixture is well blended.
4
In large bowl, combine undiluted evaporated milk, nonfat milk, bread cubes and pecans.
5
Stir until all liquid is absorbed.
6
In medium bowl combine egg mixture, sugar, vanilla, cinnamon, nutmeg and salt.
7
Stir into bread mixture.
8
Spray 1-quart casserole with nonstick spray.
9
Pour bread mixture into casserole.
10
Place 1-quart casserole inside larger one and fill outer casserole
11
with hot water to half of the inner casserole's depth.
12
Bake in preheated 350u00b0 oven for 50 minutes or until golden brown and set.
13
Serve with warm rum custard sauce.
488
kcal
Calories
32
g
Fat
29
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 egg white, 5 to 6 Tbsp. liquid egg substitute, 3/4 c. undiluted evaporated skimmed milk, 3/4 c. fresh nonfat milk, and more.
Yes, Pecan Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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