Honey Apple Pecan Bread Pudding

Honey Apple Pecan Bread Pudding

  • 1 packet Honey Apple Pecan Dip Mix
  • 1/2 cup hot water
  • 2 cups milk
  • 1-1/4 cups granulated white sugar
  • 5 large beaten eggs
  • 1 tsp. pure vanilla extract
  • 5 cups cubed stale bread (Italian, dinner rolls, etc.)


  • 1 cup packed brown sugar                    
  • 1/4 cup butter, softened
  • 1 cup chopped pecans, optional


Mix packet of Honey Apple Pecan Dip Mix and hot water with a fork. Let set 15 minutes. Preheat oven to 350. Grease a 13x9-inch baking pan. Evenly spread bread pieces in the pan. In a bowl, mix together Honey Apple Pecan Mixture, granulated white sugar, beaten eggs, milk and vanilla in a large bowl. Pour this mixture on top of bread pieces in pan. Mix together brown sugar, butter and optional pecans. Sprinkle over the top. Bake for 40 to 45 minutes, or until set. Remove from oven. Serve with whipped topping, ice cream or plain.

*May be made in a slow cooker. Follow mixing directions above but add bread to wet ingredients mixture then place in a slow cooker. Sprinkle on topping. Cook on high for about 2 hours. Use a cooking spray or cooking bag liner to prevent from sticking to edges before putting mixture in slow cooker. Try not to lift the lid while cooking.

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