Praline Bread Pudding with Caramel-Pecan Drizzle

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
Yield: 10 to 12 servings
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  1. 8 large eggs, lightly beaten
  2. 4 cups half-and-half
  3. 3⁄4 cup firmly packed light brown sugar
  4. 1 tablespoon vanilla extract
  5. 1 teaspoon ground cinnamon
  6. 1 1⁄4 teaspoons kosher salt, divided
  7. 14 cups cubed challah bread (about 1 loaf)
  8. 1 1⁄2 cups chopped pecans, divided
  9. 1⁄2 cup golden raisins
  10. 4 tablespoons unsalted butter, softened
  11. 1⁄2 cup firmly packed dark brown sugar
  12. 6 tablespoons all-purpose flour
  13. Caramel-Pecan Drizzle (recipe follows)
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Bake until set, approximately 40 minutes. Let cool slightly. Top with Caramel-Pecan Drizzle.
Taste of the South
Caramel-Pecan Drizzle
Yield: approximately 2 cups
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  1. 1 cup half-and-half
  2. 1 cup firmly packed light brown sugar
  3. 1⁄2 cup unsalted butter
  4. 1⁄2 cup chopped pecans
  5. 1⁄2 teaspoon vanilla extract
  6. Pinch of kosher salt
  1. 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


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