Description
This Bread Pudding Pie is a delightful dessert featuring a buttery, shortbread-like crust topped with a rich, creamy filling studded with crunchy toffee bits and pecans. Baked to a golden finish, this pie is perfect for serving as bars at any gathering or simply enjoying as a sweet treat.
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 until the mixture resembles coarse meal. Press this mixture firmly onto the bottom of a greased 13×9-inch baking dish to form an even crust layer.
- Bake the crust: Place the baking dish in a preheated oven at 350°F (175°C) and bake the crust for 15 minutes until set and lightly golden.
- Make the filling: While the crust bakes, in a large bowl, beat together the sweetened condensed milk, large egg, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
- 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 mixture evenly over the pre-baked crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the topping is lightly browned and set.
- Cool and chill: Remove the pie from the oven and let it cool completely. Once cooled, cover and refrigerate until thoroughly chilled, which will help the bars set and enhance the flavors.
- Serve: Cut the bread pudding pie into squares or bars. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Be sure to soften butter for the crust adequately to achieve the right crumbly texture.
- Use a greased baking dish to prevent sticking and make removal easier.
- Chilling the dessert before cutting helps it hold shape and enhances flavor meld.
- Milk chocolate toffee bits can be substituted with dark chocolate or butterscotch bits for variation.
- This dessert keeps well in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar (1/36th of recipe)
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
