Pecan Bread Pudding with Coffee Crème Anglaise

Pecan Bread Pudding with Coffee Crème Anglaise Serves: 2-8½ x 4½ x 3 inch loaf pans


  • 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


  1. 1 Combine the biscotti, cinnamon, raisins and pecans and mix well.
  2. 2 Add RC Coffee Extract to prepared RC Crème Anglaise.
  3. 3 Place cookie mixture in loaf pans and pour the prepared, hot RC No Bake Custard over cookie mixture.
  4. 4 Refrigerate for several hours until well set.
  5. 5 Serve sliced with prepared, coffee flavored RC Crème Anglaise.
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