BEST PUMPKIN PIE BARSCRUST/TOPPING:1 ½ c. flour½ c. light brown sugar½ t. baking soda½ t…
Bread Pudding with Praline Topping
| Bread Pudding with Praline Topping | Print |
Recipe By: Alice Morrow
Bread Pudding with Praline Topping
Ingredients
- 1 oz. praline liquor
- 5 (10”) loaves of French bread
- 1 qt. milk
- 6 whole eggs
- 1 ½ c. sugar
- ¼ c. vanilla
- 1 T. cinnamon
- 1 T. nutmeg
- 1 T. oil
- 1 c. chopped pecans
- 1 c. raisins
- ½ c. coconut, optional
Instructions
- Slice bread into ½” round croutons.
- In large bowl, combine milk, eggs and sugar. With wire whisk, blend well.
- Add liquor, vanilla, cinnamon and nutmeg. Continue to blend until all are mixed.
- Oil 10” cheesecake pan. Press 1 layer of bread into bottom of pan, making sure there are no void spaces.
- Sprinkle a small amount of pecans, raisins and coconut over the layer.
- Ladle ⅓ of the custard mixture. Carefully press custard into croutons using tips of your fingers. Continue the process until all croutons and custard are used up.
- You may find that you have 1-2 c. of custard mixture left once pan is filled. This is normal but continue to add custard, a little at a time, firmly pressing into croutons until all is used. This may take about an hour or so.
- Let bread pudding set in refrigerator overnight. When ready to bake, preheat oven 375.
- Place bread pudding pan in larger pan filled with warm water.
- Cook in water bath for 1-1 ½ hours.
- Serve warm or cold. You can also top with whipped cream or ice cream.
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