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Bread Pudding with Praline Sauce

RG

Ingredients

Pudding

  • 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 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

Praline Sauce

  • 1/2 pound unsalted butter
  • 1 cup brown sugar
  • 1 cup heavy cream

Instructions

  1. Heat the oven to 350 degrees F. Butter a 9 x 13-inch glass baking dish with the softened butter. Set aside.
  2. Pudding: Tear the toast in bite-size pieces and place in a large bowl.
  3. In another bowl, whisk the eggs with the milk, 1 1/2 cups of sugar and the salt.
  4. Beat in the vanilla extract. Pour the mixture over the bread and set aside until it is completely absorbed.
  5. Meanwhile, in a medium bowl, toss the raisins with the pecans.
  6. In a small bowl, mix the cinnamon, nutmeg and the remaining 3 tablespoons sugar.
  7. Fold the raisins and pecans into the moistened bread and transfer to the prepared baking dish; pat down evenly.
  8. Sprinkle the spiced sugar and the diced butter over the bread pudding and cover with foil.
  9. 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.
  10. Remove the foil and let sit for 10 minutes.
  11. Praline 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.
  12. Serve the pudding in squares, with the Praline Sauce spooned on top.

Yield: 16 servings


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