Bread cubes and chopped pecans are baked in an egg custard flavored with maple syrup for a warm and comforting autumn dessert.
What You Need
Original recipe yields 6 servings
3/4 cup maple-flavored or pancake syrup
3/4 cup milk
3 egg s
6 slices white bread, toasted, cut into 1-inch pieces (about 2-1/2 cups)
1/4 cup chopped PLANTERS Pecans
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Preheat oven to 400°F. Bring syrup and milk just to boil in small saucepan on medium heat, stirring occasionally. Remove from heat; set aside. Beat eggs in large bowl with wire whisk or fork until well blended. Gradually add hot syrup mixture, beating until well blended after each addition. Stir in toasted bread cubes and the pecans.
Pour into greased 1-qt. casserole dish.
Bake 20 min. or until center of pudding is set. Serve warm topped with the whipped topping.
Substitute chopped PLANTERS Walnuts for the pecans.
How to Make Whipped Topping Dollops
Swirl spoon, held upright, through thawed COOL WHIP Whipped Topping, creating rippled surface on the topping. Dip spoon into rippled topping and scoop up heaping spoonful, maintaining the rippled surface. Gently touch whipped topping onto surface of dessert. Release the topping gradually onto the surface, pulling the spoon up into a crowning peak.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.