Tuesday, February 26, 2019

Southern Praline Bread Pudding

This is not your mother's or grandmother's bread pudding. Even picky "I hate bread pudding" people will like this one. How do I know? My husband was one of those people.

Determined to make him a convert, I made this and had him try a piece without telling him what it was. After a few minutes of listening to him say "mmmmm" and "oh ya" I asked, what do you think? He replied "absolutely freaking delicious!" Boom!!! Non-bread pudding person was now a believer.

This is rich, decadent and unbelievably delicious. The pecan topping and the sauce just put it over the top. A small piece is all you need.

You may also like:

Deep Dish Pecan Pie

Butter Pecan Cheesecake

Butterscotch Pecan Cheesecake


1 cups granulated sugar
5 large beaten eggs
1 cups milk
2 teaspoons pure vanilla extract
3 cups cubed bread (honey buttermilk works really well, but Challah, Italian or other hefty bread works)
1/2 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans
1 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (optional)

Preheat the oven to 350 degrees.  Grease a 9 by 9 by 2-inch baking dish.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 30 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted on a low simmer, whisking often. Mixture will darken and thicken some while cooking. Do not overcook. Add the brandy (if using) stirring well. Pour over bread pudding, if desired, or serve separately with each slice. Serve warm.



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat.