Ingredients for Apple Pecan Bread Pudding
- 6 leftover cinnamon rolls
- 1/2 cup chopped pecans
- 1 medium apple, peeled, cored and diced
- 4 large eggs
- 2 cups milk (whole milk recommended)
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- maple syrup, for serving
- nonstick cooking spray
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How to Make Apple Pecan Bread Pudding
- Preheat oven to 350°F (175°C). Grease an 8 or 9-inch square baking pan with nonstick cooking spray.
- Cut leftover cinnamon rolls into 1-inch cubes. Gently toss the cubes with 1/2 cup chopped pecans and 1 medium apple, peeled, cored, and diced.
- In a medium bowl, whisk together 4 large eggs, 2 cups milk (whole milk recommended), and 3/4 cup granulated sugar until well combined.
- Add 1 teaspoon vanilla extract to the egg mixture and whisk to incorporate.
- Pour the egg mixture evenly over the cinnamon roll mixture in the prepared pan. Gently press down on the bread to ensure it's mostly submerged.
- Let the bread pudding sit for 20-30 minutes to allow the bread to absorb the custard mixture.
- Bake for 45-55 minutes, or until the bread pudding is set and golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the bread pudding cool slightly before cutting into squares. Serve warm with a drizzle of warm maple syrup.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
44g
Fat
15g
Carbs
6g
