Bread Pudding with Praline Sauce

Name: Bread Pudding with Praline Sauce
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters brown sugar; 3 eggs, lightly beaten; 454 grams soft French bread, torn into small pieces; 2 teaspoons ground cinnamon; 473 milliliters half-and-half; 237 milliliters heavy cream; 473 milliliters milk; 118 milliliters chopped toasted pecans; 59 milliliters raisins, or more to taste (optional); 227 grams unsalted butter; 4 teaspoons vanilla extract; 710 milliliters white sugar

Bread Pudding with Praline Sauce is a dessert that serves 16. Watching your figure? This lacto ovo vegetarian recipe has 527 calories, 7g of protein, and 25g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of heavy cream, sugar, bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. If you like this recipe, take a look at these similar recipes: Praline Bread Pudding with Caramel-Pecan Sauce, Praline Bread Pudding, and Breakfast Praline Bread Pudding.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Half And Half

Bread

Egg

Milk

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Vanilla Extract

Cinnamon

Raisins

Bread

Sugar

Equipment you will use

Baking Pan

Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

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.

Ingredients you will need

Unsalted Butter

Brown Sugar

Cream

Pecans

Bread

Sauce

Sugar

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

237milliliters

brown sugar 3

eggs, lightly beaten 454grams

soft French bread, torn into small pieces 2teaspoons

ground cinnamon 473milliliters

half-and-half 237milliliters

heavy cream 473milliliters

milk 118milliliters

chopped toasted pecans 59milliliters

raisins, or more to taste (optional)227grams

unsalted butter 4teaspoons

vanilla extract 710milliliters

white sugar

Recommended wine: Madeira, Pedro Ximenez

Madeiran and Pedro Ximénez are my top picks for Bread Pudding. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! The Ashbrook Estate Verdelho with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Ashbrook Estate Verdelho

A vibrant, unwooded style of Verdelho with lashings of fruit aromas on the nose marrying with tropical fruit flavors and hints of spice on the palate. The wine stays focused and finishes crisp and dry yet has a powerful and refreshing length that makes this wine the perfect accompaniment to spicy, full flavored dishes. Famous for its natural acidity, this variety ages beautifully. Cellaring for more than five years rewards with complex spice and honeysuckle and developing nutty and toasty characters.