Description
This delicious Bread Pudding Pie combines a buttery, tender crust with a rich, sweet filling loaded with milk chocolate English toffee bits and crunchy pecans. Perfectly baked to a golden brown, this dessert is a comforting treat ideal for gatherings or an indulgent everyday sweet.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup butter, softened
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch salt
- 1 package (8 ounces) milk chocolate English toffee bits
- 1 cup chopped pecans
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and confectioners’ sugar. Cut in the softened butter using a pastry blender or two knives until the mixture resembles coarse crumbs or a coarse meal texture. Press this mixture firmly and evenly onto the bottom of a greased 13×9-inch baking dish to form the crust.
- Bake the crust: Place the baking dish in a preheated oven at 350°F (175°C) and bake the crust for 15 minutes, allowing it to set and start to become golden.
- Make the filling: While the crust bakes, in a large mixing bowl, beat together the sweetened condensed milk, large egg, vanilla extract, and a pinch of salt until you achieve a smooth and homogenous mixture. Stir in the milk chocolate English toffee bits and chopped pecans gently to combine.
- Assemble and bake: After the crust has baked for 15 minutes, remove it from the oven. Evenly spread the toffee and pecan filling over the pre-baked crust. Return the dish to the oven and continue baking at 350°F (175°C) for an additional 20 to 25 minutes, or until the filling is lightly browned and set.
- Cool and chill: Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. Cover the pie and chill it in the refrigerator to help it firm up, making it easier to cut.
- Serve: Cut the chilled bread pudding pie into bars. Store leftover bars in the refrigerator to keep them fresh.
Notes
- Ensure the butter is softened to room temperature for easier mixing when making the crust.
- Do not overbake the filling to avoid drying it out; it should be lightly browned and set.
- Chilling the pie before cutting improves slicing and flavors meld together better.
- For a nut-free version, omit the pecans or substitute with seeds.
Nutrition
- Serving Size: 1 bar (1/36th of the pie)
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
