This Praline Bread Pudding offers a rich and decadent happy ending to any fall or winter menu plan.
Praline Bread Pudding with Caramel-Pecan Drizzle
2014-09-04 18:13:46
Yield: 10 to 12 servings
Ingredients
- 8 large eggs, lightly beaten
- 4 cups half-and-half
- 3⁄4 cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 1⁄4 teaspoons kosher salt, divided
- 14 cups cubed challah bread (about 1 loaf)
- 1 1⁄2 cups chopped pecans, divided
- 1⁄2 cup golden raisins
- 4 tablespoons unsalted butter, softened
- 1⁄2 cup firmly packed dark brown sugar
- 6 tablespoons all-purpose flour
- Caramel-Pecan Drizzle (recipe follows)
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, add eggs, half-and-half, light brown sugar, vanilla, cinnamon, and 1 teaspoon salt, whisking until combined. Gently fold in bread, 1⁄2 cup pecans, and raisins. Pour mixture into prepared pan; let stand at room temperature for 1 hour.
- In a small bowl, add butter, dark brown sugar, flour, remaining 1⁄4 teaspoon salt, and remaining 1 cup pecans, stirring until combined. Sprinkle mixture evenly over bread pudding.
- Bake until set, approximately 40 minutes. Let cool slightly. Top with Caramel-Pecan Drizzle.
Taste of the South https://www.tasteofthesouthmagazine.com/
Caramel-Pecan Drizzle
2014-09-04 18:22:39
Yield: approximately 2 cups
Ingredients
- 1 cup half-and-half
- 1 cup firmly packed light brown sugar
- 1⁄2 cup unsalted butter
- 1⁄2 cup chopped pecans
- 1⁄2 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- In a small saucepan, bring half-and-half, brown sugar, and butter to a boil over medium-high heat. Cook, stirring occasionally, for 3 minutes. Stir in pecans, vanilla, and salt; continue boiling for 1 minute more. Remove from heat, and let cool to room temperature. Drizzle over warm Praline Bread Pudding.
Taste of the South https://www.tasteofthesouthmagazine.com/
