Recipe by lpritchard0105
"This is a wonderful family recipe I often make at Thanksgiving and Christmas."
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1 (1 pound) loaf
soft French bread, torn into small pieces
eggs, lightly beaten
1 1/2 teaspoons
raisins, or more to taste
chopped toasted pecans
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.
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.
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 :)
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.
This bread pudding is the best. I beat my my mothers recipe with this one.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Pudding with Praline Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 250
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