Bread Pudding with Praline Sauce
Yield: 16 servings
- 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
- 5 eggs
- 3 cups milk
- 1 1/2 cups + 3 tablespoons granulated 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.
- 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.