Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Pam Lolley
Recipe by Southern Living March 2016


Credit: Hector Sanchez Styling: Buffy Hargett Miller

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.