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Bread Pudding with Praline Sauce

Source of Recipe

by Shanny, from the Internet


Recipe Introduction

traditional New Orleans bread pudding

List of Ingredients

4 tbsp. softened butter
2 sticks butter, diced
1 (1½ lb.) loaf French bread, thin sliced & toasted
5 eggs
3 cups milk
1½ cups + 3 tbsp. sugar
1/4 tsp. salt
3 tsp. vanilla
1½ cups raisins
1 cup pecans, chopped & toasted
1 tsp. cinnamon
1/2 tsp. fresh grated nutmeg

SAUCE:
2 sticks butter
1 cup brown sugar
1 cup heavy cream


Recipe

Butter a 9x13 glass baking dish with softened butter & set aside.

Tear toast in bite-size pieces and place in a large bowl. In another bowl, whisk eggs with milk, 1½ cups of sugar and salt. Beat in vanilla. Pour mixture over bread and set aside until it is completely absorbed.

Meanwhile, in a medium bowl, toss raisins with pecans. In a small bowl, mix cinnamon, nutmeg & remaining 3 tbsp. sugar. Fold raisins & pecans into moistened bread and transfer to baking dish; pat down evenly. Sprinkle cinnamon sugar over the bread, dot with diced butter and cover with foil. Set baking dish in a larger pan of hot water (bain-marie) and bake at 350° for 50-60 minutes, or until pudding feels firm and a knife inserted in the center comes out clean. Remove foil and let sit for 10 minutes.

Sauce: Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Serve pudding in squares, with the sauce spooned over.

Makes 16 servings.