Bread Pudding With Praline Sauce
Bread pudding: warm, ooey, gooey, tasty, sweet. Doesn't it sound like the perfect February Dessert? I was just looking at pictures of sticky buns, and...wow. My mouth is ready for some sweet bread and caramel sauces.
I have something to say about bread pudding. Some people don't like it because it's too soggy. I'll make a suggestion, and maybe you still won't like it, but why not give it a try?
If you like your desserts more firm and a little less squishy, adapt them. No one will punish you for experimenting. Try adding less liquid and see if that makes a difference with the texture problems. You'll probably want to cook it for less time as liquid evaporates during cooking, but then again, maybe you are the type who likes it very cooked. Maybe you want to try cooking it longer instead of using less liquid. It's up to you.
Results will obviously vary from recipe to recipe, but it's good to give things a go. Make it yours.
- https://allrecipes.com/recipe/bread-pudding-with-praline-sauce/detail.aspx
Sydney Hill
Weekly Newsletter Contributor since 2012
Email the author! sydney@dvo.com
Recipe
Bread Pudding with Praline Sauce
Cook time:
Serving size: 16
Calories per serving: 420
1/4 cup butter, melted
2 cups half-and-half
2 cups milk
1 (1-pound) loaf soft french bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 cup raisins, or more to taste (optional)
PRALINE SAUCE
1/2 pound unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans
Directions:
Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
