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Bread Pudding with Praline Sauce

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HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN

SERVES SUBMITTED BY LEAH LITTLE

181 REVIEWS

For Bread Pudding

cup butter, melted

3 eggs

2 cups half-and-half

2 cups milk

3 cups white sugar

4 tsp. vanilla extract

1½ tsp. cinnamon

cup raisins, or more to taste 1 (1-lb.) loaf soft French bread,

torn into 1½-inch pieces

For Praline Sauce

1 cup (2 sticks) unsalted butter

1 cup heavy cream

1 cup brown sugar

cup chopped toasted pecans Make Bread Pudding

Preheat oven to 325°F. Coat two 8-inch square baking dishes with melted butter.

Beat eggs in a large mixing bowl.

Stir in half-and-half, milk, sugar, vanilla, cinnamon, and raisins. Add bread pieces; stir to coat. Let stand 10 minutes. Stir again. Divide mixture between prepared baking dishes.

Bake until set and lightly browned, about 50 minutes. (Baked bread pudding can be chilled, covered, up to 2 days.) Meanwhile, Make Praline Sauce

Stir together unsalted butter, cream, and brown sugar in a heavy saucepan; bring to a boil. Reduce heat to low; stir pecans into sauce. Simmer until sugar is dissolved and sauce thickens, about 5 minutes; pour over bread pudding. armagazine.com/bread-pudding-withpralin­e-sauce

PER SERVING (1 CUP BREAD PUDDING AND

ABOUT 3 TBSP. PRALINE SAUCE): 722 CAL;

38G FAT (21G SAT); 9G PRO; 90G CARB (2G FIBER,

70G SUGARS); 330MG SODIUM

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