Praline Bread Pudding

Southern Living
Praline Bread PuddingRecipe

Photo: Hector Sanchez Styling: Buffy Hargett Miller

Keep leftover French bread from going stale by re-purposing your loaf into a decadent praline pecan bread pudding. Finish with a drizzle of praline sauce and a dollop of whipped cream.

Serves 12 (serving size: about 1 cup pudding, 2 tbsp. sauce)


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6 large eggs
3 cups heavy whipping cream
3 cups milk
2 cups packed dark brown sugar
2 tablespoons vanilla extract
1/4 teaspoon table salt
1/4 teaspoon ground nutmeg
1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
2 cups coarsely chopped toasted pecans


Active: 30 Minutes
Total: 3 Hours

1. Whisk together first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans.

2. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 5 minutes. Serve with Praline Sauce.

Created date

February 2016