Bread Pudding with Praline Sauce
4 tablespoons unsalted butter, softened
1/2 pound unsalted butter, cut into small pieces
1 1/2 pound loaf French bread, thinly sliced and toasted
3 cups milk
1 1/2 cups plus 3 tablespoons sugar, divided
1/4 teaspoon salt
3 teaspoons vanilla extract
1 1/2 cups raisins
1 cup chopped pecans, lightly toasted
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 pound unsalted butter
1 cup brown sugar
1 cup heavy cream
Heat the oven to 350 degrees F. Butter a 9 x 13-inch glass baking dish with the softened butter. Set aside.
Tear the toast in bite-size pieces and place in a large bowl.
In another bowl, whisk the eggs with the milk, 1 1/2 cups of sugar and the salt.
Beat in the vanilla extract. Pour the mixture over the bread and set aside until it is completely absorbed.
Meanwhile, in a medium bowl, toss the raisins with the pecans.
In a small bowl, mix the cinnamon, nutmeg and the remaining 3 tablespoons sugar.
Fold the raisins and pecans into the moistened bread and transfer to the prepared baking dish; pat down evenly.
Sprinkle the spiced sugar and the diced butter over the bread pudding and cover with foil.
Set the baking dish in a larger pan of hot water and bake for 50 minutes to 1 hour, or until the pudding feels firm and a knife inserted in the center comes out clean.
Remove the foil and let sit for 10 minutes.
To make the sauce, combine all of the ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
Serve the pudding in squares, with the Praline Sauce spooned on top.
Yield: 16 servings
Bread Pudding Recipes