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Bread Pudding with Praline Topping

Bread Pudding with Praline Topping

Bread Pudding with Praline Topping
Bread Pudding with Praline Topping
Bread Pudding with Praline Topping
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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
  1. Slice bread into ½” round croutons.
  2. In large bowl, combine milk, eggs and sugar. With wire whisk, blend well.
  3. Add liquor, vanilla, cinnamon and nutmeg. Continue to blend until all are mixed.
  4. Oil 10” cheesecake pan. Press 1 layer of bread into bottom of pan, making sure there are no void spaces.
  5. Sprinkle a small amount of pecans, raisins and coconut over the layer.
  6. 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.
  7. 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.
  8. Let bread pudding set in refrigerator overnight. When ready to bake, preheat oven 375.
  9. Place bread pudding pan in larger pan filled with warm water.
  10. Cook in water bath for 1-1 ½ hours.
  11. Serve warm or cold. You can also top with whipped cream or ice cream.
 

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