Bread Pudding with Praline Sauce

By carvalhohm

Ingredients

• Sauce:
• 1/4 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 1/2 teaspoons ground cinnamon
• 1/4 cup raisins, or more to taste (optional)
• 2 sticks unsalted butter
• 1 cup heavy cream
• 1 cup brown sugar
• 1/2 cup chopped toasted pecans

Details

Servings 8
Adapted from everydaycheapskate.com

Preparation

Step 1

Preheat oven to 325 F. Coat a 13×9-inch baking dish with 1/4 cup melted butter.

Place torn bread in a large bowl. Pour half and half and milk over; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins, 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.

Sauce:
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 sauce over bread pudding to serve.

Servings: 8 to 10.