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With just a few ingredients, this Bread Pudding with Praline Sauce is a dessert that is simple sweetness and real comfort food!
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Bread Pudding with Praline Sauce

Course: Dessert
Servings: 8 servings
Author: Kyle

Ingredients

Bread Pudding

  • 6 cups bread cubes, use any bread you like such as brioche, sweet Hawaiian bread, pain au lait, egg or white
  • 2 ounces bittersweet or semisweet chocolate, chopped into small pieces/shavings
  • 3/4 cup granulated sugar
  • 1 cup heavy whipping cream
  • 3 eggs
  • 1 teaspoon vanilla extract or vanilla paste
  • 1/2 teaspoon ground cinnamon
  • pinch of salt

Praline Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup heavy whipping cream
  • pinch of salt

Pralines

  • 1 1/2 Tablespoons unsalted butter
  • 1 1/2 Tablespoons granulated sugar
  • 1 cup pecans, coarsely chopped
  • 1/4 teaspoon salt

Instructions

Bread Pudding

  • Preheat oven to 350℉.
  • Butter an 8 x 8 baking dish.
  • Cut the bread into 1/2 inch squares and place the cubes into the buttered pan. Do not pack them in.
  • Sprinkle the chocolate onto the top letting it drop into the crevices of the bread.
  • In a mixing bowl, whisk together the sugar, cream, eggs, vanilla, cinnamon and salt.
  • Pour the mixture over the bread and let stand for 15 minutes to let the bread soak up the custard.
  • Bake for 25 to 35 minutes. Watch it closely as the top will become golden brown. 
  • Remove from the oven and serve warm with the warm praline sauce and sprinkle with pralines.

Praline Sauce

  • Combine all of the praline sauce ingredients in a saucepan and bring to a boil while constantly stirring. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Serve while warm!

Pralines

  • Melt the butter in a medium saucepan.
  • Add the sugar and combine, stirring for about a minute.
  • Add the pecans and salt and stir on medium heat until the pecans are toasted and slightly browner. 
  • Place the pecans into a brown paper bag and shake occasionally until cool.

Notes

Gr8 Make Ahead Tips:
  • The bread pudding can be made a day ahead. After baking and cooling the pudding, cover with foil and store in the refrigerator. When time to serve, set the pudding on the counter for about 15 minutes to come to room temperature. Place the pan in the oven (keep covered) and warm in a 350℉ oven for about 15 minutes or until warmed through.
  • The pralines can be made up to a week ahead of time and kept in an airtight container in the refrigerator.
 
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