Description
A rich and indulgent Bread Pudding Pie featuring a buttery crust topped with sweetened condensed milk, egg, vanilla, English toffee bits, and pecans. This dessert is baked to golden perfection and served chilled in convenient bars, perfect for sharing or a special 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 using a pastry blender or your fingers until the mixture resembles coarse meal. Press the mixture firmly and evenly onto the bottom of a greased 13×9-inch baking dish to form the crust layer.
- Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust in the preheated oven for 15 minutes until it sets and begins to slightly brown.
- Make the filling: While the crust is baking, in a large bowl beat together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until the mixture is smooth and evenly combined.
- Add toffee and pecans: Stir the milk chocolate English toffee bits and chopped pecans into the smooth filling mixture. Mix well to distribute evenly.
- Assemble and bake: Spread the toffee and pecan filling evenly over the baked crust. Bake again at 350°F (175°C) for an additional 20 to 25 minutes or until the top is lightly browned and set.
- Cool and chill: Remove from oven and allow the bread pudding pie to cool completely. Cover the dish and refrigerate to chill thoroughly, which helps the bars to set for easy cutting.
- Serve: Once chilled, cut into bars. Store the bars refrigerated until ready to serve.
Notes
- Using softened butter helps in easy incorporation into the flour and sugar mixture for the crust.
- Be sure to press the crust firmly for a solid base to prevent crumbling when cutting into bars.
- Chilling the pie before cutting ensures clean slices and better texture.
- The recipe yields approximately 3 dozen bars, great for parties or gatherings.
- Store leftovers covered in the refrigerator for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 bar (based on 36 bars per recipe)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
