Description
This delicious Bread Pudding Pie combines a buttery shortbread crust with a rich, custardy filling loaded with milk chocolate English toffee bits and crunchy pecans. It’s baked to a golden perfection and then chilled before serving, making it a perfect sweet treat for gatherings or a comforting dessert any time.
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 your fingers until the mixture resembles coarse crumbs. Press the dough firmly and evenly onto the bottom of a greased 13×9-inch baking dish to form the 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 it’s set and lightly golden. Remove from oven and set aside.
- Make the filling: In a large bowl, beat together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until smooth and fully combined. Stir in the milk chocolate English toffee bits and chopped pecans evenly into the mixture.
- Assemble and bake: Pour the filling mixture evenly over the baked crust in the baking dish. Return to the oven and bake for an additional 20-25 minutes until the filling is lightly browned and set.
- Cool and chill: Remove the bread pudding pie from the oven and allow it to cool completely at room temperature. Once cooled, cover the dish and refrigerate the pie until fully chilled, which enhances the flavors and texture.
- Serve: Cut the chilled pie into bars or squares—approximately 3 dozen pieces—and serve chilled. Store leftovers in the refrigerator to maintain freshness.
Notes
- You can substitute pecans with walnuts or almonds if desired.
- Toffee bits add a delightful crunch and sweetness; you can use other chocolate chips but toffee gives a distinctive flavor.
- Make sure the butter is softened to cut easily into the flour mixture for a crumbly crust.
- Allow adequate chilling time for the pie to set properly before slicing.
- Store leftovers refrigerated and consume within 4-5 days.
Nutrition
- Serving Size: 1 bar (about 1/36th of recipe)
- Calories: 190
- Sugar: 17g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
