loaf italian or french bread, broken into small pieces and allowed to stale overnight in a bowl covered with a dish cloth or paper towel.
eggs, lightly beaten
half and half or heavy cream
1 1/2 c
light brown sugar, packed
VANILLA SAUCE (OPTIONAL):
water or milk (or enough to make a smooth sauce and thin enough to drizzle over the baked bread pudding)
1Preheat oven to 350 degrees and lightly grease a 9 x 13 pan.
2Mix sugar, eggs, vanilla and cream in a bowl. Blend in the pecans and pour mixture over the staled bread pieces. Stir, evenly coating the bread. Allow to sit for 10 minitues to absorb the liquid.
3While waiting, prepare the praline topping in another bowl. Mix the softened butter and the brown sugar, then stir in the chopped pecans. Set aside.
4Pour the bread pudding mixture into the prepared baking dish and press lightly into the pan to get rid of air pockets. Crumble the Praline Topping evenly over the top.
5Bake at 350 degrees for 35-45 minutes or until set. Do not over cook! Can be served as is or with the vanilla sauce if preferred.
6To prepare the vanilla sauce, mix the confectioners' sugar and vanilla with milk or water. Add the liquid a bit at time to bring it to a smooth consistency that is easy enough to drizzle over the bread pudding. Once you have reached the desired consistency, heat over low heat until heated through and drizzle evenly over the pudding. Enjoy!