Get the Recipe:
Praline Bread Pudding with Caramel-Pecan Sauce
This bread pudding is full of pecans, brown sugar, and cinnamon. Then, it's topped with a sweet, nutty caramel sauce. Delicious!
Ingredients
For the bread pudding:
- 8 large eggs
- 4 cups (960 ml) half-and-half
- ¾ cup (150 g) firmly packed light brown sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 16-ounce (454 g) loaf challah bread, cubed
- ½ cup chopped pecans
- ½ cup dried dates, chopped*
For the topping:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) firmly packed dark brown sugar
- 6 tablespoons (45 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup chopped pecans
For the sauce:
- 1 cup (240 ml) half-and-half
- 1 cup (200 g) firmly packed light brown sugar
- ½ cup (113 g) unsalted butter
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
- pinch salt
Instructions
To make the bread pudding:
- Grease a 9"x 13"x 2" baking pan or other baking pan with 3-quart capacity.
- In a large bowl, lightly beat the eggs. Add the half-and-half, brown sugar, vanilla, cinnamon, and salt. Whisk until combined.
- Fold in the cubed bread, pecans, and dates.
- Transfer the mixture to the prepared pan. Let sit at room temperature for 1 hour.
To make the topping:
- Preheat oven to 350°F (175°C).
- Place the butter, brown sugar, flour, and salt in a small bowl. Mix with a pastry blender or a fork until combined and crumbs have formed. Mix in the pecans.
- Sprinkle the mixture evenly over the top of the bread pudding.
- Bake 40 to 45 minutes, or until set. Cool slightly before serving.
To make the sauce:
- Place the half-and-half, brown sugar, and butter in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil for 4 minutes.
- Stir in the pecans, vanilla, and salt. Continue to boil for 2 minutes.
- Remove the pan from the heat and allow the sauce to cool to room temperature.
- Drizzle over servings of bread pudding.
Notes
- *Substitute any dried fruit or feel free to omit.
- Recipe slightly adapted from Taste of the South.
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