BREAD PUDDING WITH PRALINE SAUCE
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Provided by Leah Little
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
- Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
- Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
- Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring 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 minutes; pour over bread pudding to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g
FAMOUS DAVE'S BREAD PUDDING RECIPE - (3.8/5)
Provided by á-34223
Number Of Ingredients 18
Steps:
- Bread Pudding: Preheat oven to 325°F. Coat bottom and sides of a 2" deep (large) baking dish heavily with butter. Tear bread into 1" pieces. Mix with raisins and spread evenly in prepared dish, turning crusts side down to prevent burning. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake 1 hour. Remove from water bath and let stand until cool. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream, if desired. Praline Sauce: Heat 1 cup butter in large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan. Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Cook to 230°F on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
FAMOUS DAVE'S BREAD PUDDING
(UPDATED 3/31/20) In view of the baffling negative reviews here are some clarifications. PLEASE, READ THIS BEFORE YOU START. (Caveat: if you are counting calories/carbs or don't like sweets, this is NOT for you.) I have made this recipe at least once a year for the last 10 years; it always comes out perfect. On the matter of the CONSISTENCY OF THE BAKED PUDDING: I let it cool down completely after baking and it gets pretty solid; BUT remember: this is NOT a cake, but a pudding, it will NOT be "dry." (Use a very large baking dish, for this is a very big pudding.) Also, I skip the bain-marie step and maybe this changes the consistency? About the BREAD: I use what the recipe specifies, one loaf of Pepperidge Farm Cinnamon-Swirl bread. I don't remove the crusts and also use the ends. Link to the Pepperidge Farm web site: https://www.pepperidgefarm.com/product/cinnamon-swirl-bread/. On the PRALINE SAUCE: it is a SAUCE, so, it is somewhat runny! I hope this helps.
Provided by EURrosa1
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Coat bottom and side of a 2" deep (very large) baking dish heavily with butter.
- Tear bread (including ends) into 1" pieces. Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily.
- Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.
- (I skip this step) Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325 F oven.
- Remove from water bath and let stand until completely cold. (Keep in mind that this is a pudding, so it will NOT be "dry" like a cake.).
- Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream.
- PRALINE SAUCE: (THIS IS A LOT OF SAUCE, SO I CUT IT IN HALF AND IT IS STILL PLENTY. Remember: this is a SAUCE, so it is somewhat "runny.") Heat 1 cup of butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until pecans begin to change color. (Mixture will foam over, so use a large saucepan.) Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from the heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. (Do not beat after you add whipping cream, just mix.) Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil. Cook to 230 F on a candy thermometer. (This step is crucial, so find yourself a candy thermometer!) Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
Nutrition Facts : Calories 1354.8, Fat 97.3, SaturatedFat 53.1, Cholesterol 400.7, Sodium 195.8, Carbohydrate 113.4, Fiber 2.2, Sugar 103.4, Protein 12.6
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