Best 12 Praline Bread Pudding Recipes

BREAD PUDDING WITH PRALINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• 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.

PRALINE FRENCH TOAST BREAD PUDDING

Steps:

• 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
• 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
• 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
• 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE

Steps:

• For praline:
• Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
• For bread pudding:
• Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
• Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.

PRALINE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
• In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
• Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
• In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
• Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
• Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING

Steps:

• The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
• Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
• When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE

Steps:

• Directions.
• Heat Oven to 300 degrees.
• Butter a 9"x13" glass baking pan.
• To prepare Custard:.
• Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
• To prepare Topping:.
• Mix ingredients until crumbly and butter is incorporated throughout.
• To assemble:.
• Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
• Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
• To prepare Irish Cream Sauce:.
• In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
• Notes:
• Serve sauce over pudding as desired.

PRALINE PECAN BREAD PUDDING WITH RUM SAUCE

Steps:

• 1. Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
• 2. Rum Sauce: 1/2 c. brown sugar 1/2 c. white sugar Dash of salt 1/4 c. butter 1/2 c. light cream 1/2 c. corn syrup 1 t vanilla 3 T light run or ½ t rum extract Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
• 3. Pralines ½ c plus 2 T sugar 2 T cream 1½ t. butter or margarine ¼ t. cinnamon 1/8 t. salt 1/2 t. vanilla 1 c. nut meats (I used pecans) Combine all ingredients except vanilla and nuts in a 1-qt. saucepan. Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool. Add to bread pudding, reserving 3 T for topping.

BREAKFAST PRALINE BREAD PUDDING

Steps:

• In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE

Steps:

• Bread Pudding.
• 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
• 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
• Praline Sauce.
• 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
• 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
• 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM

Steps:

• For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
• Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
• For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
• In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
• In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
• Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
• For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
• To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.

PRALINE BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees and lightly grease a 9 x 13 pan.
• 2. Mix sugar, eggs, vanilla and cream in a bowl. Blend in the pecans and pour mixture over the staled bread pieces. Stir, evenly coating the bread. Allow to sit for 10 minitues to absorb the liquid.
• 3. While waiting, prepare the praline topping in another bowl. Mix the softened butter and the brown sugar, then stir in the chopped pecans. Set aside.
• 4. Pour the bread pudding mixture into the prepared baking dish and press lightly into the pan to get rid of air pockets. Crumble the Praline Topping evenly over the top.
• 5. Bake at 350 degrees for 35-45 minutes or until set. Do not over cook! Can be served as is or with the vanilla sauce if preferred.
• 6. To prepare the vanilla sauce, mix the confectioners' sugar and vanilla with milk or water. Add the liquid a bit at time to bring it to a smooth consistency that is easy enough to drizzle over the bread pudding. Once you have reached the desired consistency, heat over low heat until heated through and drizzle evenly over the pudding. Enjoy!

PUMPKIN PRALINE BREAD PUDDING

Steps:

• 1. For full instructions see the recipe on Flavor Mosaic, http://www.flavormosaic.com/pumpkin-praline-bread-pudding/