Description
A rich and decadent bread pudding pie featuring a buttery crust topped with a creamy mixture of sweetened condensed milk, toffee bits, and pecans, baked to golden perfection and served chilled as delightful bars.
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 cutter or fingers until the mixture looks like coarse meal. Press the mixture firmly onto the bottom of a greased 13×9-inch baking dish to form an even crust layer.
- Bake the crust: Preheat the oven to 350°F (175°C). Place the baking dish with the crust in the oven and bake for 15 minutes until it’s lightly cooked and set.
- Make the filling: While the crust is baking, beat together the sweetened condensed milk, large egg, vanilla extract, and a pinch of salt in a large bowl until smooth and well combined.
- Add mix-ins: Stir the milk chocolate English toffee bits and chopped pecans into the filling mixture until evenly distributed.
- Assemble and bake: Spread the filling evenly over the baked crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the filling is lightly browned and set.
- Cool and chill: Once baking is complete, remove the pie from the oven and allow it to cool completely. Cover it and chill in the refrigerator until firm.
- Serve: Cut the chilled bread pudding pie into bars (yielding approximately 3 dozen) and store any leftovers in the refrigerator.
Notes
- Ensure the butter for the crust is softened for easier mixing and a tender crust.
- Press the crust firmly and evenly to prevent cracking during baking.
- Allow the pie to fully chill before cutting to ensure clean, neat bars.
- Store leftovers refrigerated for up to 4 days.
- You can substitute pecans with walnuts if desired.
Nutrition
- Serving Size: 1 bar (about 1.5 x 2 inches)
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
