Monday, January 18, 2010

Bread Pudding with Praline Sauce

I did a cooking demonstration over the weekend and this was the dessert I served. Everyone seemed to love it!

Bread Pudding

1 (1-pound) loaf of French bread
2 tablespoons butter, melted
1/3 cup toasted chopped pecans
4 eggs, beaten
2 cups whole milk
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

Preheat oven to 375 degrees.

Slice bread into cubes and place in a 9 1/2 x 13” baking dish. Drizzle with melted butter and top with pecans.

In a medium bowl, combine eggs, milk, sugar, and spices until well-mixed. Pour over bread, making sure all the bread cubes are soaking in the egg mixture.

Bake in preheated oven for about 50 minutes. Serve warm.


Praline Sauce
I haven't tried it yet but I bet this would be good with a slug of good bourbon added to it.

1 1/4 cups light brown sugar
3/4 cup evaporated milk
1 tablespoon butter
1/2 teaspoon vanilla
1/4 cup chopped pecans

In a small saucepan combine brown sugar, evaporated milk, and butter over low heat. Cook and stir praline sauce until sauce is smooth, about 5 minutes. Remove from heat and stir in vanilla extract and pecans. Serve praline sauce warm over bread pudding or ice cream.

1 comment:

ldhamlin said...

Made it this afternoon. Really good flavor. Doesn't need sauce. Thanks!