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.
Equipment
- 9x13-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 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.
- 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.
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.