Pecan Praline Bread Pudding

Kathleen Riemer



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2 cups granulated sugar
5 large eggs, slightly beaten
2 cups milk
2 teaspoons pure vanilla extract
8-10 cups cubed challah, brioche, or italian bread - cube and allow to stale overnight in a large bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
1/2 cup (1 stick) butter, melted

Directions Step-By-Step

Preheat the oven to 350 degrees. Grease a 13 x 9 pan.

Whisk together granulated sugar, beaten eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes (while you make the topping).

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour the bread mixture into the prepared pan. Sprinkle brown sugar topping over the top. Bake for 40-45 minutes, or until center is done. Remove from oven.

Make the sauce:
Mix together the granulated sugar, butter, beaten egg, and vanilla in a saucepan over medium heat. Cook until the mixture thickens, whisking constantly. Pour over the top of the bread pudding. Serve warm or cold.

About this Recipe

Course/Dish: Puddings