Best 2 Praline French Toast Bread Pudding Recipes

Indulge in a culinary delight with our Praline French Toast Bread Pudding, a harmonious blend of classic French toast and the irresistible flavors of praline. This delectable dish combines soft, custard-soaked bread with a crispy, caramelized crust, topped with a luscious praline sauce. It's a perfect balance of textures and flavors that will tantalize your taste buds.

Our recipe collection features three variations of this delightful dish, each with its own unique twist. The Traditional Praline French Toast Bread Pudding stays true to the classic flavors, while the Bananas Foster Praline French Toast Bread Pudding adds a touch of tropical sweetness with caramelized bananas. For a more decadent experience, the Chocolate Praline French Toast Bread Pudding combines the richness of chocolate with the nutty sweetness of praline.

No matter which recipe you choose, you'll be treated to a culinary masterpiece that's perfect for breakfast, brunch, or dessert. So gather your ingredients, preheat your oven, and let's embark on a journey of culinary delight with our Praline French Toast Bread Pudding recipes.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

For a richer flavor, use day-old French bread or challah. This will help the pudding absorb more of the custard.
If you don't have any pralines on hand, you can make your own by following a simple recipe. Alternatively, you can use chopped pecans or walnuts.
Soak the bread cubes in the custard mixture for at least 30 minutes. This will help ensure that the pudding is evenly cooked and has a smooth texture.
Bake the pudding in a water bath. This will help prevent the pudding from drying out and will result in a more tender and moist texture.
Serve the pudding warm, topped with additional pralines, whipped cream, or ice cream.

Conclusion:

Praline French toast bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich flavor and creamy texture, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.