Debbie's StoryMy husband loves bread pudding of any kind, but this one is his favorite.
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
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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!
Debbie wright debbie110772 - Nov 17, 2010
This sounds fab!!!
Debbie Thurmond debbiethurmond - Nov 18, 2010
OMG...ya'll I forgot to add the pecans as an ingredient for the praline topping. There were no pecans in the original recipe, but what are prailines without pecans? I had them in the directions for preparing the topping but failed to add the amount to the ingredient list. Please forgive!
Betty Campisi BLCBaking - Jan 27, 2011
I just finished with this bread pudding. I didn't put the sauce on top but I don't think it could be any better. This is going in my recipe box. I could'nt wait for it to cool off. So good!!!! Thanks for sharing.
Debbie Thurmond debbiethurmond - Jan 31, 2011
Glad you loved it, Betty!