Best 12 Praline Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delightful Praline Bread Pudding, a harmonious blend of classic comfort and Southern charm. This delectable dessert showcases the perfect union of soft, custardy bread pudding delicately laced with the nutty sweetness of pralines, resulting in a taste sensation that will tantalize your palate. Accompanying this star of the show are two additional recipes that offer unique twists on this timeless treat: a Praline Sauce Bread Pudding that elevates the indulgence with a luscious praline sauce, and a Salted Caramel Praline Bread Pudding that introduces a symphony of sweet and salty notes. Prepare to embark on a culinary adventure where every bite is a celebration of flavor and texture.

Let's cook with our recipes!

BREAD PUDDING WITH PRALINE SAUCE



Bread Pudding with Praline Sauce image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

¼ 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 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

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.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

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



Vermont Maple Bread Pudding with Walnut Praline image

Categories     Milk/Cream     Egg     Nut     Brunch     Dessert     Bake     Walnut     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Praline
Nonstick vegetable oil spray
2 cups sugar
1 cup walnuts, toasted, chopped
Bread pudding
8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup, plus more for drizzling
1 tablespoon vanilla extract
1 1-pound loaf brioche or egg bread, torn into bite-size pieces
Vanilla ice cream

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



Praline Bread Pudding image

Provided by Emeril Lagasse

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 22

1 tablespoon butter
4 eggs
1 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1 teaspoon pure vanilla extract
3 cups heavy cream
1 cup milk
6 cups 1/2-inch day-old bread cubes
2 cups crumbled Pecan Pralines, recipe follows
2 cups Anglaise Sauce, recipe follows
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar

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



Maple-Pecan Praline Topped French Toast Bread Pudding image

Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is *extremely* rich - most people will be too full to finish off two helpings.

Provided by Lelandra

Categories     Dessert

Time 9h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

4 cups stale bread (measured when cut into 1 inch cubes)
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

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



Pecan Praline Bread Pudding With Irish Cream Sauce Recipe image

This is a special dish to me because it makes my family say 'Mmmmmm'. It is often requested at holidays, special occasions and once instead of Birthday cake. This dish is sweet, rich and has amazing texture.

Provided by KerryBnTX

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

3 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
4 whole eggs
1 egg yolk
2 teaspoons real vanilla
1/8 teaspoon salt
6 -8 cups French bread cubes (Fresh or day old is fine)
1 cup lightly packed brown sugar
1 cup chopped pecans
3 tablespoons butter
1/8 teaspoon salt
1 cup heavy cream
1/3 cup sugar
1/2 cup irish cream (Bailey's or similar)
1/4 cup milk
1 teaspoon heaping cornstarch

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



Praline Pecan Bread Pudding with Rum Sauce image

Woo! Talk about comfort on a plate! This is a stunner of a dessert that's well worth the effort it takes to prepare. Enjoy!

Provided by Cyndee Davis

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 8

6 slice white bread, cubed
3 eggs, beaten
2 c milk, scalded
1/4 c butter or margarine
2/3 c sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla

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



Breakfast Praline Bread Pudding image

Baked French toast inspired this simple make-ahead dish that's perfect for a large holiday meal in the morning. It also travels well. - Erin Furby, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

8 large eggs, lightly beaten
2 cups half-and-half cream
1 cup 2% milk
2 tablespoons brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 loaf (1 pound) French bread, cut into 1-inch cubes
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted

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.

Nutrition Facts :

PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE



Pumpkin Bread Pudding With Praline Pecan Sauce image

Make and share this Pumpkin Bread Pudding With Praline Pecan Sauce recipe from Food.com.

Provided by db74105

Categories     Dessert

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 15

5 large eggs
1 (29 ounce) can pumpkin
1 1/2 cups milk
1 cup granulated sugar
1 1/2 tablespoons cinnamon
1 teaspoon salt, I use sea salt
1 tablespoon nutmeg
1 teaspoon vanilla extract
1 loaf French bread, cut into 1-inch cubes about 10 cups
praline sauce
1 cup pecans
1 1/2 cups brown sugar
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla extract

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



Chocolate-Praline Bread Pudding with Cinnamon Cream image

Categories     Bread     Chocolate     Dessert     Bake     Kosher     Cinnamon     Simmer

Yield serves 12

Number Of Ingredients 16

Praline
1/2 cup granulated sugar
1/4 cup water
3/4 cup coarsely chopped toasted pecans
Pudding
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups whole milk
3 large eggs plus 3 large egg yolks
1/2 cup granulated sugar
Pinch of kosher salt
6 cups crustless day-old bread, in 1-inch cubes
Cinnamon Cream
1 cup heavy cream
1 tablespoon plus 2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon

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



Praline Bread Pudding image

My husband loves bread pudding of any kind, but this one is his favorite.

Provided by Debbie Thurmond

Categories     Puddings

Time 1h5m

Number Of Ingredients 15

BREAD PUDDING:
1 loaf italian or french bread, broken into small pieces and allowed to stale overnight in a bowl covered with a dish cloth or paper towel.
2 c sugar
6 large eggs, lightly beaten
2 c half and half or heavy cream
1 Tbsp vanilla
1/2 c chopped pecans
PRALINE TOPPING:
1 1/2 c light brown sugar, packed
1 stick butter, softened
1 c chopped pecans.
VANILLA SAUCE (OPTIONAL):
2 c confectioners' sugar
1 tsp vanilla
4-6 tsp water or milk (or enough to make a smooth sauce and thin enough to drizzle over the baked 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



Pumpkin Praline Bread Pudding image

This makes a wonderfully rich, and decadent holiday dessert, with pecan praline sauce dripping down the side. Yum!

Provided by Michele Feuerborn

Categories     Other Breakfast

Time 1h

Number Of Ingredients 15

PUMPKIN BREAD PUDDING
1 lb loaf day old bread (french, italian, or challah)
1 c heavy cream
1 c half and half
1 can(s) (15 ounces) pumpkin puree
1 1/2 c sugar
3 Tbsp butter, melted
4 eggs
2 tsp vanilla
1 Tbsp pumpkin pie spices
PRALINE SAUCE
1 c unsalted butter
1 c heavy cream
1 c brown sugar
1/2 c pecans, chopped

Steps:

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

Tips:

  • Use a variety of bread for a more complex flavor and texture. Try using a combination of white bread, challah, and croissants.
  • Don't over soak the bread. The bread should be just soft enough to absorb the custard, but not so soft that it falls apart.
  • Use a good quality chocolate. The chocolate is one of the main flavors in this pudding, so it's worth it to splurge on a good one.
  • Don't overcook the pudding. The pudding should be set, but still have a slight wobble in the center.
  • Serve the pudding warm or at room temperature. This will allow the flavors to fully develop.

Conclusion:

Praline bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, creamy custard and crunchy praline topping, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give praline bread pudding a try. You won't be disappointed!

Related Topics