Pecan Bread Pudding
Pecan Bread Pudding is an moderately easy dinner. Made with 1 egg white, 5 to 6 tbsp. liquid egg substitute, 3/4 c. undiluted evaporated skimmed milk, 3/4 c. fresh nonfat milk and 4 c. stale french bread cubes, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Put egg white in glass measuring cup.
Add enough liquid egg substitute to make 1/2 cup.
Beat with wire whisk until mixture is well blended.
In large bowl, combine undiluted evaporated milk, nonfat milk, bread cubes and pecans.
Stir until all liquid is absorbed.
In medium bowl combine egg mixture, sugar, vanilla, cinnamon, nutmeg and salt.
Stir into bread mixture.
Spray 1-quart casserole with nonstick spray.
Pour bread mixture into casserole.
Place 1-quart casserole inside larger one and fill outer casserole with hot water to half of the inner casserole's depth.
Bake in preheated 350Β° oven for 50 minutes or until golden brown and set.
Serve with warm rum custard sauce.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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