maple bread pudding with pecan praline crunch

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

A luscious dessert with a crunchy topping. Serve with ice cream or whipped cream if you like.Source unknown

★★★★★ 1 Review

Ingredients For maple bread pudding with pecan praline crunch

  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup chopped pecans, toasted
  • 8 eggs
  • 4 cups half and half or light cream
  • 1 cup packed brown sugar
  • 1 cup maple syrup
  • 1 tbsp. vanilla
  • 1 loaf egg bread, 1 lb, torn into bite size pieces, about 14 cups
  • vanilla ice cream

How To Make maple bread pudding with pecan praline crunch

  • 1
    For pecan praline crunch, lightly grease a baking sheet; set aside. In small pan, mix sugar and the water. Cook over medium heat stirring to dissolve sugar. Bring mixture to boiling. Reduce heat. Without stirring, boil gently uncovered about 7 minutes or til mixture turns a deep amber color. Remove from heat; stir in pecans. Quickly pour mixture onto prepared baking sheet. Cool for 30 minutes. Break or chop praline into small pieces. Set aside.
  • 2
    In very large bowl, whisk together eggs, half and half, brown sugar, maple syrup and vanilla. Add bread pieces, stir to moisten evenly. Cover and chill for 1 hour.
  • 3
    Preheat oven to 375. Lightly grease a 3 quart rectangular baking dish. Transfer bread mixture to the prepared baking dish; Bake, uncovered, about 40 minutes or til golden brown and a knife inserted in center comes out clean. Cool on wire rack for 30 minutes.
  • 4
    Serve warm bread pudding with scoops of ice cream. Sprinkle with pecan praline crunch. Makes 12 to 16 servings.

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