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Pecan Bread Pudding with Coffee Crème Anglaise
2-8½ x 4½ x 3 inch loaf pans
Ingredients
- 1½ lbs. broken biscotti
- ½ tsp. ground cinnamon
- 4 oz. raisins
- 6 oz. toasted pecans
- 1 package prepared RC No Bake Custard
- 16 oz. prepared RC Crème Anglaise
Instructions
- 1 Combine the biscotti, cinnamon, raisins and pecans and mix well.
- 2 Add RC Coffee Extract to prepared RC Crème Anglaise.
- 3 Place cookie mixture in loaf pans and pour the prepared, hot RC No Bake Custard over cookie mixture.
- 4 Refrigerate for several hours until well set.
- 5 Serve sliced with prepared, coffee flavored RC Crème Anglaise.