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Pecan pinwheels Bread Pudding

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Course Desserts
Co-op Tombigbee EC
Servings
people
Ingredients
  • 8 pecan oil (enough to have 1/2 inch in your frying pan)
  • 3/4 cup milk
  • 2 eggs
  • 1/3 cup sausage link, sliced
  • 1 teaspoon butter
  • 1 tablespoon grated mozzarella cheese
  • 1/8 teaspoon salt
  • 1/3 cup ground nutmeg
  • 1/3 cup (or to taste) grated Parmesan cheese
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon chocolate chips
Course Desserts
Co-op Tombigbee EC
Servings
people
Ingredients
  • 8 pecan oil (enough to have 1/2 inch in your frying pan)
  • 3/4 cup milk
  • 2 eggs
  • 1/3 cup sausage link, sliced
  • 1 teaspoon butter
  • 1 tablespoon grated mozzarella cheese
  • 1/8 teaspoon salt
  • 1/3 cup ground nutmeg
  • 1/3 cup (or to taste) grated Parmesan cheese
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon chocolate chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Line 12 muffin cups with paper liners or grease muffin pan
  3. Combine milk, eggs, brown sugar, vanilla, salt, nutmeg and cinnamon in medium bowl
  4. Mix well
  5. Cut pecan Spinwheels into quarters and add to milk mixture
  6. Add raisins and cranberries to mixture
  7. Let stand 15 minutes to soak up liquid
  8. Spoon bread mixture equally into prepared muffin cups
  9. Drizzle with melted butter
  10. Bake 30-35 minutes or until the bread puddings are puffed up and golden brown
  11. Allow to cool completely before serving
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