They’ll adore this luxurious baked bread pudding, which is made with French bread, eggs, sweetened condensed milk, and lots of pecans. It makes a great breakfast or a sweet dessert.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup milk
- ¾ cup vegetable oil
- 4 eggs
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch casserole dish.
- Mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. Pour half the batter into the prepared casserole dish; spread evenly.
- Stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. Pour remaining batter over walnut mixture.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 220 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Took it to a meeting. One of the men came in to say someone else’s brownies were really good, then pointed at the remainder of the coffee cake and said, “But THIS! I MUST have the recipe for THIS!” Only change I made was to toast the walnuts first.
I loved this, and so did my family! I accidently made it dairy free by forgetting the milk, but it was delicious without it, not even dry, so milk or no milk it was amazing.
Quite rich – but strangely yummy – like a cake version of a brown sugar pop tart. Make sure and let cool at least an hour before cutting.
It looks delicious.
This is the best coffee cake recipe ever! So easy. So tasty! Everyone always asks me to make. I omit the nuts. And still awesome!
It was so easy and delicious! I had to omit the walnuts because my son is allergic but even with this omission the cake was delicious! It did not last 24 hours in my house.
Super Moist and delicious. I did not use nuts and put cinnamon mixture on top as well
Love this cake. It is also called Jewish Coffeecake.
I made this for my class at church. It turned out really well. Moist and rich. I made it with pecans instead because we have a friend with an allergy to walnuts. It would be great without the nuts and double the brown sugar. This will probably be my go-to coffee cake.
Not sure what went wrong, but the streusel sank to bottom of cake. Still tasted good, but not very pretty.
Will definitely make it again. Substituted pecans for walnuts, used the butter with the brown sugar and cinnamon and pecans. Used 3/4 of the cinnamon/pecan mixture after pouring 1/2 the batter into the pan. Used the remaining on top. Used a 9 in springform pan, took 45 minutes used foil over top last 10 minutes to keep it from getting too brown. Everyone loved it.
I used hickory nuts rather than walnuts. Best time I’ll save half of the nut mixture to use as a topping on the cake
I made it exactly as written. We thought it was great. I’ll definitely make it again but next time I’ll make it into cupcakes
Made as written except I didn’t add the butter because I’d forgotten to let it soften. Not sure what difference that little amount of butter would have made… but this was delicious anyway. Easy to make and moist. Will make again.
Amazing! will make it again but a gluten free version 🙂
Made it exactly as the recipe said even though I planned to layer the cinnamon mixture, I just forgot. It was very moist, almost falling apart. Serve it at the Shaw B&B and the guests said they enjoyed it. Might try it again but bake it a little longer.
Everyone loved this cake! Even my kids! Used others recommendations and layered the brown sugar mixture. I also added butter and mini chocolate chips to make it even better,
This recipe is amazing. The cake stays nice and moist and the flavor is fantastic. I even made mine gluten free Using a gluten free cake mix. Turned out great!!
So, so good. And very easy. I was having company at the last minute and I had all the ingredients for this recipe. I whipped it up and they all went for seconds. This will be my “go-to” coffee cake recipe. Just delish.
I made this with a gluten-free cake mix (pilsbury) and it worked great! I only had about a half-cup of oil in the cupboard, so I just used that and it was still moist. Will probably only use a half-cup next time as well. My boys loved it.
No changes! This recipe is awesome like it is. I’ve taken it to many pot lucks and have passed the recipe on to many people. Enjoy!