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–+ servings
Easy Creamy Bread Pudding with Praline Sauce
Thomas J. Moss

Bread Pudding with Praline Sauce

Is there anything more comforting than a warm, custardy bread pudding topped with a luscious, buttery praline sauce? This Bread Pudding with Praline Sauce is a fantastic dessert for special occasions or cozy evenings, blending moist, flavorful bread pudding with a crunchy, sweet praline topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Soaking Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

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!)

Equipment

  • 9x13-inch baking dish,
  • oven
  • Medium saucepan,
  • - Whisk
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Butter a 9x13 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.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until combined.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat. Stir in chopped pecans, vanilla extract, and bourbon (if using).
  7. Once bread pudding cools slightly, pour warm praline sauce evenly over the top. Serve warm.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 8gFat: 22gSaturated Fat: 10gCholesterol: 140mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 28gVitamin A: 1000IUCalcium: 150mgIron: 1.5mg

Notes

This recipe is beginner-friendly and a great way to use up leftover bread. Variations include using gluten-free or vegan substitutions, adding fruit, or spicing up the praline sauce with cayenne pepper.
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