Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

PRALINE BREAD PUDDING




Source of Recipe


Country Crock®


List of Ingredients




4 eggs
2/3 cup granulated sugar
2-1/2 cups milk
1/2 cup Shedd's Spread Country Crock® Spread, melted
1 tsp. vanilla extract
1/2 tsp. salt
10 slices bread, torn into 1-inch pieces
1 cup chopped pecans
3/4 cup firmly packed brown sugar


Recipe



Preheat oven to 350°. Grease 13 x 9-inch baking dish or casserole; set aside.

For pudding, in large bowl, with wire whisk, beat eggs, granulated sugar, milk, 1/4 cup Shedd's Spread Country Crock Spread, vanilla and salt. Stir in bread until evenly coated. Pour into prepared dish.

For topping, in small bowl, combine pecans, brown sugar and remaining 1/4 cup Spread until blended. Spoon topping over bread pudding.

Bake uncovered 1 hour or until knife inserted in center comes out clean. Serve warm and, if desired, with ice cream.