Indulge in Decadence: Bread Pudding with Praline Sauce
Is there anything more comforting than a warm, custardy bread pudding on a chilly evening? Well, yes! When that bread pudding is topped with a luscious, buttery praline sauce! This Bread Pudding with Praline Sauce is my go-to dessert for special occasions, holiday gatherings, or simply when I need a little bit of sweet magic in my life. It’s the kind of dessert that evokes memories of cozy kitchens, family traditions, and pure, unadulterated joy. From the first bite of the tender bread, soaked in a rich custard, to the irresistible crunch and sweetness of the praline topping, this recipe is a guaranteed crowd-pleaser.
What makes this recipe special is the perfect balance of textures and flavors. The bread pudding itself is incredibly moist and flavorful, thanks to a generous blend of milk, eggs, and vanilla. We’re not talking about a dry, crumbly bread pudding here – this is the real deal! Then, the praline sauce elevates it to another level of decadence. Made with butter, brown sugar, pecans, and a hint of bourbon (optional, but highly recommended!), the praline topping offers a delightful contrasting texture and an unforgettable nutty, caramel-like taste. It’s pure bliss!
I know, I know, it sounds incredibly fancy and complicated, but trust me, this recipe is surprisingly easy to make! Even if you’re a beginner baker, you can absolutely whip up this masterpiece. It’s also a fantastic way to use up leftover bread, making it both delicious and economical. Plus, the aroma that fills your kitchen as it bakes is simply heavenly. Ready to transform your kitchen into a sweet haven? Let’s get started!
Why You’ll Love This Bread Pudding with Praline Sauce – Combines classic bread pudding with a sweet praline topping.
- Incredibly Delicious: The combination of creamy bread pudding and crunchy praline sauce is irresistible.
- Easy to Make: The recipe is beginner-friendly with simple instructions.
- Perfect for Gatherings: This dessert is always a hit at parties and family dinners.
- Uses Leftover Bread: A great way to reduce food waste.
- Customizable: Easily adaptable to different dietary needs and flavor preferences.
- Make-Ahead Friendly: Prepare the bread pudding ahead of time and bake when ready.
Ingredients for Bread Pudding with Praline Sauce – Combines classic bread pudding with a sweet praline topping.
For the Bread Pudding:
- 8 cups stale bread, cubed (such as brioche, challah, or croissants)
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons butter melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Praline Sauce:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- 1-2 tablespoons bourbon (optional, but adds great flavor!)
Substitutions:
- Bread: Use gluten-free bread for a gluten-free version. You can also use day-old croissants or sourdough bread for a unique flavor.
- Milk: Use almond milk or coconut milk for a dairy-free option.
- Sugar: Substitute with coconut sugar or maple syrup for a healthier alternative.
- Pecans: Walnuts or other nuts can be used in the praline sauce instead of pecans.
- Bourbon: Omit for an alcohol-free version or subtitute with 1/2 teaspoon of rum extract
How to Make Bread Pudding with Praline Sauce – Combines classic bread pudding with a sweet praline topping.
Step-by-Step Instructions
- Prepare the Bread: Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish. Spread the bread cubes evenly in the prepared dish. If its the fall what about a little pumpkin spice? For an extra layer of flavor, toast the bread cubes lightly in the oven for 5-7 minutes.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk to combine everything.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press the bread down into the custard to ensure it is fully saturated. Let the bread soak for at least 30 minutes, or up to 1 hour. This step is crucial for a moist bread pudding.
- Bake the Bread Pudding: Cover the baking dish with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Make the Praline Sauce: While the bread pudding is baking, prepare the praline sauce. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream. Stir constantly until the sugar is dissolved and the mixture is smooth and simmering.
- Add Pecans and Bourbon (Optional): Remove the saucepan from the heat. Stir in the chopped pecans, vanilla extract, and bourbon (if using).
- Pour and Serve: Once the bread pudding is done, let it cool slightly. Pour the warm praline sauce evenly over the top. Serve warm and watch everyone swoon!
Pro Tips & Variations
- Use Day-Old Bread: Don’t use fresh bread! Stale bread is essential for absorbing the custard properly. Let bread sit out over night, or toast for a few minutes in the even to dry it.
- Don’t Overbake: Overbaking can lead to a dry bread pudding. Keep an eye on it and remove from the oven when the custard is set but still slightly jiggly.
- Soak the Bread Thoroughly: Letting the bread soak in the custard for at least 30 minutes ensures a moist and flavorful bread pudding. I like to soak mine for at least an hour.
- Spice it Up: Add a pinch of cayenne pepper to the praline sauce for a subtle kick.
- Vegan Version: Use vegan bread, almond milk, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan bread pudding. Use vegan butter for the praline sauce.
Serving Suggestions
- Vanilla Ice Cream: A classic pairing that complements the warmth of the bread pudding. Try salted caramel ice cream for an extra treat!
- Fresh Berries: Add a pop of freshness and acidity with a side of raspberries, blueberries, or strawberries.
- Whipped Cream: Lightly sweetened whipped cream enhances the richness of the bread pudding.
- Coffee: The perfect way to end a delicious meal.
- Brandy Butter: A sophisticated and indulgent pairing for a special occasion.
Storage & Reheating
Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Praline sauce can be stored separately in the refrigerator for up to 5 days.
Reheating:
- Oven: Preheat oven to 350°F (175°C). Cover the bread pudding with foil and bake for 15-20 minutes, or until heated through.
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
FAQ about Bread Pudding with Praline Sauce – Combines classic bread pudding with a sweet praline topping.
Q: Can I use a different type of bread?
A: Absolutely! Brioche, challah, French bread, and even croissants work well in bread pudding. You can even use sourdough bread pudding for a tangy twist. For a denser Bread Pudding try Brioche, or Croissant
Croissant Bread Pudding will add a delicious buttery flavor!
Q: Can I make this recipe gluten-free?
A: Yes, simply use gluten-free bread. Most other ingredients are naturally gluten-free, but always double-check labels!
Q: Can I make this in a slow cooker?
A: Yes! You can adapt this recipe for a crockpot bread pudding. Grease your slow cooker. Layer the soaked bread mixture into the cooker. Pour praline sauce. Cook on low for 4 to 6 hours, or on high for 2 to 3 hours, or until is set.
Q: Can I add fruit to the bread pudding?
A: Definitely! Add some dried fruits like raisins or cranberries, or use some fresh fruit like apples or bananas as in the banana bread pudding variety. Just be sure to reduce the amount of liquid in the recipe accordingly.
Q: How do I ensure my bread pudding isn’t dry?
A: The key is soaking the bread sufficiently in the custard and avoiding overbaking. Don’t be afraid to let it soak longer than the recipe suggests. Also, avoid a dry bread pudding using a high quality egg bread. Also, covering the baking dish with foil for the first half of the baking time helps retain moisture.
Final Thoughts on Bread Pudding with Praline Sauce – Combines classic bread pudding with a sweet praline topping.
There you have it – a truly spectacular Bread Pudding with Praline Sauce recipe that’s sure to impress! From the comforting custard-soaked bread to the crunchy, sweet praline topping, every bite is a symphony of flavors and textures. Making this recipe is more than just baking a dessert; it’s about creating memories, sharing love, and indulging in life’s simple pleasures.
Whether you’re making it for a special occasion, a cozy family dinner, or simply to treat yourself, this bread pudding is guaranteed to bring joy to your day. Don’t be intimidated by the fancy name – the recipe is surprisingly straightforward, and the results are absolutely worth the effort. This bread pudding shines in many forms, like its cousin, the Bread And Butter Pudding and can be made in different flavors! The flavor combinations are endless so I hope you will show me yours!
Now, before you run off to your kitchen, I have a few requests! If you’ve enjoyed this recipe, please take a moment to save it to your Pinterest board for future inspiration. Sharing is caring, and I’d love for others to discover the joy of this delicious dessert. Also, don’t forget to leave a comment below and let me know how your Bread Pudding with Praline Sauce turns out! I love hearing your feedback and seeing your creations.
Finally, if you’re a dessert lover like me, I invite you to subscribe to my blog for more mouthwatering recipes, baking tips, and sweet inspirations. Join our community of passionate bakers and let’s create delicious memories together!
Happy baking, and may your life always be filled with sweet moments!
Bread Pudding with Praline Sauce
Equipment
- 9×13-inch baking dish,
- oven
- Medium saucepan,
- – Whisk
- Mixing bowl
Ingredients
For the Bread Pudding
- 8 cups stale bread cubed (such as brioche, challah, or croissants)
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 2 tablespoons butter melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- Pinch salt
For the Praline Sauce
- 0.5 cup unsalted butter (1 stick)
- 1 cup packed light brown sugar
- 0.25 cup heavy cream
- 0.5 cup chopped pecans
- 1 teaspoon vanilla extract
- 1-2 tablespoons bourbon (optional, but adds great flavor!)
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish. Spread the bread cubes evenly in the prepared dish. For an extra layer of flavor, toast the bread cubes lightly in the oven for 5-7 minutes.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until combined.
- Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press the bread down into the custard. Let the bread soak for at least 30 minutes, or up to 1 hour.
- Cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, or until golden brown and the custard is set. A knife inserted into the center should come out clean.
- While the bread pudding bakes, prepare the praline sauce. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream. Stir constantly until sugar dissolves and mixture is smooth and simmering.
- Remove from heat. Stir in chopped pecans, vanilla extract, and bourbon (if using).
- Once bread pudding cools slightly, pour warm praline sauce evenly over the top. Serve warm.
