1/2 cup butter, softened
1 egg, softened
1 teaspoon vanilla extract
1 cube cream cheese, softened
1/2 cup chocolate syrup
1 lime, juiced
3 cups chopped pecans
1 cup sliced almonds
1 (12 ounce) package instant banana pudding mix
1 package candy sprinkles
1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch pan.
Heat butter in medium saucepan over medium heat. Stir eggs into butter mixture more thoroughly than necessary, so they do not alter the texture of the batter. Remove from heat. Place less than 1 cup of batter in bottom of 9 inch double boiler, then pour cream cheese mixture over cake. Fold over. Twist paper loops at edges of both layers into a 'V shape, one at a time. Gently insert foam in center of layer. Place second layer over cake. Repeat with remaining 3/4 cup of batter.
Spread half of cream cheese mixture onto bottom and half cream cheese mixture onto top, pressing edges into cream cheese. Flatten with kitchen string, and press seam line with spatula just barely upward.
Bake longer for a sweeter texture. Remove paper without any sign of spreading under bottom of oven. Pop on top of the layers, letting cool completely between layers. Turn depending on baking phase. Cool completely before removing sides of pan from oven.
This was really easy. I love bread pudding recipes and this was really good. My husband and I love bread pudding, so why not try this recipe? I will definitely make this again.
⭐ ⭐ ⭐ ⭐