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This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.
Nutritional Facts 1 serving (1 piece) equals 488 calories, 25 g fat (8 g saturated fat), 88 mg cholesterol, 374 mg sodium, 63 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Fruit and Nut Bread Pudding in Country December/January 1992, p51
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Reviewed on Aug. 07, 2010 by caroline60
I have made this lots of times and get raves every time. It is so easy and is great for a crowd, pot luck. thanks for sharing this recipe with everyone.
Reviewed on May. 28, 2009 by encyclopedia
I have a problem with calories per serving when the recipe says it serves 12-15 people.This one has 488 cals. per serving. So it that based on 12 or 15 servings?Makes a big difference if you're counting cals.
2 cups of sugar seems like too much for this recipe. When I make it I'll substitute baking Splenda (in the bag)for 1/2 the sugar and cut down on the other sugar.The pie filling has sugar too.
Reviewed on Dec. 19, 2008 by kshea
My family loves this. I let it set overnight as it is better the next day. I also put in 1 C of unwhipped whipping cream and 2C of milk instead of 3C of milk.
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