Bread Pudding with Praline Sauce Recipe - Allrecipes.com
Bread Pudding with Praline Sauce Recipe
  • READY IN ABOUT hrs

Bread Pudding with Praline Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  2. 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.
  3. Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2012

OMG! I think I have died and gone to heaven eating this fantastic praline bread pudding! It is awesome! And it tastes great either hot or cold. It was so easy to make. I halved the recipe and otherwise followed the recipe except I used walnuts instead of pecans just because that is what I had on hand. Thank you for sharing your wonderful recipe.

 
Most Helpful Critical Review
May 01, 2013

This is the first time to make bread pudding. I'm not sure if it was I just don't like bread pudding or I didn't follow the recipe correctly but I didn't like final product. It reminded me of mashed up french toast. LOL. Lets just say, I still have 3/4 of a dish left...no one in the house really cared for it. BUT it could just be we aren't bread pudding fans.

 
Dec 17, 2013

This is VERY sweet -- especially if you're going to add a sweet sauce to top it off. I wish I had followed my instincts and cut the sugar down to 2 cups. I would also mix all the ingredients together before pouring them into the bread -- otherwise you're likely to break down the bread completely .-- so you get mush. I like the crusts also because that helps to keep it from compacting down too much -- just make sure to soak bread long enough to absorb the liquids.

 
Dec 25, 2012

I made this recipe for our Christmas dinner. My family ate every crumb! I am rating this recipe AS WRITTEN. I didn't change a thing. This is my first time trying to make bread pudding and it came out great. Thank you for sharing! I have been told I will be making this at every family gathering from now on :)

 
May 27, 2013

Without a doubt the best bread pudding I have ever made. I did use a loaf of Pepperidge Farm Cinnamon Raisin bread ( exactly 1 pound ) to save a little time. The sauce was perfect. I give this 5 stars.

 
Jun 14, 2013

I had been looking for a Banana Bread Pudding recipe and made a couple of alterations to this recipe. I reduced the vanilla extract to 2 tsps and added 2 tsps of banana extract. Instread of raisins I added to 2 cups of sliced banana which I had tossed with a little lemon juice. It worked out perfect.

 
Jan 27, 2013

This bread pudding is the best. I beat my my mothers recipe with this one.

 
Feb 02, 2014

Absolutely amazing. Use whatever bread you have- French, boule etc. I cut some of the harder top off - but would be fine to leave crust on. Make sure you toast pecans. I made ahead and stored in frig until my dinner party. I think key is to cook in rectangular pan as recommended- and don't overcook. I served with fresh whipped cream with vanilla extract mixed in AND ice cream on other side. I wish I had saved some pecans to garnish the top- or pan caramelized pecans for the top. Maybe that would have been too over the top- lol. Major hit of a dinner party. I think would easily serve 8-12 people+. I wish I had taken a photo! Ps- I plumped the raisins in a tablespoon of hot water with vanilla extract- zapped in microwave on very low a minute.

 

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 68.2 g
  • 22%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

lpritchard0105
5 Followers 1 Saved Recipes
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