DRUNK PECAN PIE BREAD PUDDING - JUST A PINCH RECIPES
Rich, decadent, and boozy, this bread pudding recipe is very flavorful. It has layers of rich, delicious bread pudding and is full of pecans. The rum sauce makes the pudding sweeter and richer. This is easy to throw together. Don't let the rum scare you. The flavor is there, but it's not overbearing. We served it with some freshly whipped cream... so good!
Provided by Gina Davis @GMarie65
Categories Cakes
Prep Time 20 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 14
Steps:
- I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
- In a large mixing bowl add eggs and slightly beat.
- Add everything but the bread and pecans. Mix well until it is combined really good.
- Fold in bread and half the pecans.
- 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!
- 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 :)
- Pour everything into your prepared baking dish.
- Top with remaining pecans.
- Pop in the oven and bake for 60 minutes.
- RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
- 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.
- Remove from oven.
- While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
- 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.
- Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.
PEANUT BUTTER CHOCOLATE DESSERT RECIPE: HOW TO MAKE IT
The desserts of my dreams have both chocolate and peanut butter. So when I came up with this chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! —Debbie Price, LaRue, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Nutrition Facts : Calories 365 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 39g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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