Bread Pudding with Praline Sauce Popular Recipes

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Sunday 12 April 2020

Bread Pudding with Praline Sauce

"This is a top notch family recipe I frequently make at Thanksgiving and Christmas."

Ingredients :

1/four cup butter, melted
2 cups 1/2-and-half of
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
three cups white sugar
4 teaspoons vanilla extract
1 half of teaspoons ground cinnamon
1/4 cup raisins, or extra to taste (non-compulsory)
half pound unsalted butter
1 cup heavy cream
1 cup brown sugar
half cup chopped toasted pecans

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H25M

Preheat oven to 325 tiers F (one hundred sixty five degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
Pour 1/2 and half of and milk over bread in a huge blending bowl; let soak for 10 minutes earlier than gently stirring. Stir eggs into the bread combination till integrated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the combination before including the following. Spoon bread aggregate into organized baking dish.
Bake in preheated oven till bread aggregate is organization and pudding-like, about 50 minutes.
Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; carry 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 mins; pour over bread pudding to serve.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it evenly, and make easy-up less difficult.

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