PRALINE BREAD PUDDING RECIPES

BREAD PUDDING WITH PRALINE SAUCE RECIPE | ALLRECIPES

Bread Pudding with Praline Sauce Recipe | Allrecipes image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories Desserts Specialty Dessert Recipes Praline Recipes

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 16 servings

Number Of Ingredients 13

Ingredients

¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1?½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts : Calories 540.2 calories, CarbohydrateContent 68.2 g, CholesterolContent 102.8 mg, FatContent 27.8 g, FiberContent 1.2 g, ProteinContent 7.1 g, SaturatedFatContent 15.7 g, SodiumContent 329.2 mg, SugarContent 50.3 g

PRALINE BREAD PUDDING RECIPE | MYRECIPES

Praline Bread Pudding Recipe | MyRecipes image

Keep leftover French bread from going stale by re-purposing your loaf into a decadent praline pecan bread pudding. Finish with a drizzle of praline sauce and a dollop of whipped cream.

Provided by Pam Lolley

Total Time 3 hours 0 minutes

Yield Serves 12 (serving size: about 1 cup pudding, 2 tbsp. sauce)

Number Of Ingredients 10

Ingredients

6 large eggs
3 cups heavy whipping cream
3 cups milk
2 cups packed dark brown sugar
2 tablespoons vanilla extract
¼ teaspoon table salt
¼ teaspoon ground nutmeg
1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
2 cups coarsely chopped toasted pecans
Praline Sauce

Steps:

Whisk together first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans.
Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 5 minutes. Serve with Praline Sauce.

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Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted. Reduce heat to low; slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat to simmering. Cook 2 to 3 minutes, stirring constantly, until thickened. Let stand 10 minutes. Serve sauce over warm bread pudding with sweetened whipped cream.

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