Maple Bread Pudding with Pecan Praline Crunch
·1 cup granulated sugar
·¼ cup water
·½ cup chopped pecans, toasted
·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
- 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.
- 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.
- 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.
- Serve warm bread pudding with scoops of ice cream. Sprinkle with pecan praline crunch. Makes 12 to 16 servings.