- 1 (6 ounce) mini loaf French bread, cubed
- Crisco® Original No-Stick Cooking Spray
- 6 large eggs
- 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
- 3/4 cup dark corn syrup
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups coarsely chopped pecans, divided
- Vanilla ice cream (optional)
- Hungry Jack® Original Syrup (optional)
- Smucker's® Sundae Syrup™ Caramel Flavored Syrup (optional)
- Whipped topping (optional)
- Heat oven to 350 degrees F. Spread bread cubes in single layer on 15×10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
- Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
- Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.