pecan praline bread pudding

(1 rating)
Recipe by
Kathleen Riemer
Kenosha, WI

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(1 rating)

Ingredients For pecan praline bread pudding

  • 2 cups granulated sugar
  • 5 large eggs, slightly beaten
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 8-10 cups cubed challah, brioche, or italian bread - cube and allow to stale overnight in a large bowl
  • topping:
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup chopped pecans
  • sauce:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, beaten
  • 1/2 cup (1 stick) butter, melted

How To Make pecan praline bread pudding

  • 1
    Preheat the oven to 350 degrees. Grease a 13 x 9 pan. Whisk together granulated sugar, beaten eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes (while you make the topping). Topping: In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour the bread mixture into the prepared pan. Sprinkle brown sugar topping over the top. Bake for 40-45 minutes, or until center is done. Remove from oven. Make the sauce: Mix together the granulated sugar, butter, beaten egg, and vanilla in a saucepan over medium heat. Cook until the mixture thickens, whisking constantly. Pour over the top of the bread pudding. Serve warm or cold.

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