This bread pudding recipe with sauce (praline) is the perfect holiday dessert. It's a fun change from traditional pie and is always popular. Made with simple ingredients you're likely to have in your fridge and pantry; this no-fuss recipe is guaranteed to become a family favorite.
Bread pudding was once known as "Poor Man's Pudding" in 11th—or 12th-century England. Today, it has evolved into a decadent dessert served at the finest restaurants worldwide. Known as Om Ali in Egypt, Eish es Serny in the Middle East, and Shahi Tukra in Pakistan and India, all these versions have three essential ingredients: bread, some custard, and a sweetener.
This recipe is based on a New Orleans-style bread pudding, which is a personal favorite. It makes the perfect holiday dessert when served alongside my tandoori turkey, cranberry sauce with orange and pomegranate, and green bean almondine recipes.
Jump to:
- Why you'll love this bread pudding recipe with sauce
- Ingredients for bread pudding recipe with sauce
- Substitutions & variations
- How to make bread pudding recipe with sauce
- Tips for the perfect bread pudding recipe with sauce
- Recipe FAQS
- Other holiday desserts you may like
- Bread Pudding With Sauce (Praline)
Why you'll love this bread pudding recipe with sauce
- The perfect holiday dessert - This simple, cozy dessert is perfect for a small, intimate gathering and a large crowd.
- Great way to use leftovers - This recipe is a great way to use leftover bread to create a delicious dessert.
- Freezer-friendly recipe - This bread pudding and the praline sauce can be frozen for up to 3 months, making them the perfect make-ahead dessert for any occasion, just like my holiday spiced mini bundt cakes.
Ingredients for bread pudding recipe with sauce
The bread pudding
- The bread - I like to use Ciabatta bread for a dense bread pudding that holds its shape well and has a crispy outer layer.
- Eggs - The eggs help the pudding set and are essential to the perfect texture.
- Heavy whipping cream—I always combine full-fat milk and heavy whipping cream for a rich flavor.
- Butter - Use an excellent high-fat butter like Irish Gold for a buttery flavor and gooey center.
- The Sugar - Dark brown sugar adds moisture and an intense flavor to this dessert, while granulated sugar, which is drier, helps create the perfect texture.
- Vanilla bean paste - Vanilla extract has a slightly artificial taste, and vanilla beans can be costly, so I prefer to use vanilla bean paste for most of my recipes.
- Pecans - Use chopped pecans and distribute them evenly throughout the pudding.
- Coconut - Shredded and sweetened coconut flakes add a delicious texture to the pudding.
- White chocolate chips—I once tried white chocolate bread pudding and have been obsessed with it ever since. The chocolate chips take the pudding to the next level.
- The spices—Since I often make bread pudding for the holidays, I like to add a bit of that authentic fall aroma to my dessert.
The praline sauce
- Heavy whipping cream - The praline sauce starts with a base of heavy whipping cream.
- Butter - Butter is heated with cream, giving the sauce a delicious buttery aroma.
- Dark brown sugar—Dark brown sugar adds notes of caramel toffee to the sauce and gives it the dark brown color associated with praline sauce.
- Vanilla bean paste - A hint of vanilla bean paste finishes the sauce perfectly.
- Salt—A little salt helps balance the sugar, preventing the sauce and pudding from tasting too sweet.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Add some corn syrup - Add ½ cup of corn syrup to the praline sauce for a silkier, glossier consistency.
- Use a different bread - For a softer bread pudding, use challah or brioche.
- Change the sauce and mix-ins - You can personalize your bread pudding with the topping you choose to serve it with. The repertoire ranges from cream-based to boozy sauces, fruit sauces to chocolates, and even a scoop of plain vanilla ice cream.
- Use eggnog—If you're serving this recipe for Christmas, use eggnog instead of the milk and heavy whipping cream mixture. The other ingredients will stay the same.
- Make it savory—For a savory version of bread pudding, like my Easy stuffing recipe (fall harvest), add some spices, your favorite seasonal vegetables, and some cheese.
How to make bread pudding recipe with sauce
The bread pudding
First step - Mix the ¼ cup of melted butter with the milk, heavy cream, eggs, sugars, and spices to make a custard. Whisk well so the eggs are thoroughly mixed, or you will end up with scrambled egg pieces in the bread pudding.
Second step - Tear the bread into uniform pieces and mix with the custard in a shallow tray. Refrigerate this mixture for 30 minutes.
Third step - Remove the soaked bread, remix it, and place it in an oven-proof greased casserole dish. Add the pecans, shredded coconut, and white chocolate chips and mix. Place in a preheated oven set at 350 degrees Fahrenheit and bake for one hour.
Fourth step—After 45 minutes of baking, you should check on your pudding at 5-minute intervals to prevent it from overcooking. Once the edges are slightly brown and have moved away from the sides of the dish, insert a knife into the center to check that the custard is fully cooked, and then remove it from the oven. If you wish to use a thermometer, 165-170 degrees is the correct temperature.
The praline sauce
First step - While baking your bread pudding, prepare the praline sauce by adding cream and butter to a saucepan. Heat on high heat until all of the butter melts.
Second step - Add the vanilla bean paste and salt and stir to mix.
Third step - Add the brown sugar and cook until it's completely melted and the mixture bubbles.
Fourth step - The pecans go in last, and your praline sauce is ready.
Tips for the perfect bread pudding recipe with sauce
- Use stale bread—fresh bread will get soggy, leaving you with a mushy pudding. For best results, buy the bread a day or so before making your bread pudding. The bread can also be baked in the oven for 10-15 minutes at 325 degrees Fahrenheit to create stale bread artificially.
- Cut the bread into uniform pieces. This will help it absorb the custard better, and the final pudding will have a more consistent texture.
- Have ingredients at room temperature—When preparing the custard, it's best to have the bread at room temperature to absorb the liquid mixture.
- Fold, don't mix—When mixing in the liquid, try folding instead of stirring so the bread pieces don't tear.
Recipe FAQS
Either the bread wasn't stale and dry, or you soaked it too long. The custard ratios provided and the soaking time are based on using ciabatta bread. If you use a softer bread, reduce the liquid by two-thirds.
Leftover praline sauce can be refrigerated for 3-5 days or frozen for three months. Defrost it as needed and use it as a topping for ice cream, waffles, french toast, and even cake.
You can store the bread pudding in the fridge for 3-5 days or in the freezer for three months.
Defrost the bread pudding in the fridge overnight, cover it with foil, and heat it in the oven at 350 degrees Fahrenheit for 30 minutes. Another alternative is to cover it with a plastic wrap and microwave it for 10 minutes.
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Other holiday desserts you may like
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Bread Pudding With Sauce (Praline)
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Ingredients
- 12 oz bread (about 6 cups)
- 1 ½ cups milk
- 1 cup heavy whipping cream
- 3 eggs
- ½ cup granulated white sugar
- ¾ cups brown sugar
- ¼ cup butter
- ½ tsp vanilla
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup pecans
- ¼ cup coconut
- ¼ cup white chocolate chips
Praline Sauce
- ½ cup butter
- ½ cup heavy whipping cream
- 1½ cups brown sugar
- ¾ tsp salt (see notes)
- 1 cup pecans
Instructions
- Cut your bread into 1-inch cubes, the crust included. The more uniform the pieces, the better the resulting pudding.
- Prepare your custard mixture by mixing together all of the ingredients except the pecans, coconut and chocolate chips.
- Pour the custard onto the bread and fold the bread in, making sure all the pieces are coated with the custard. Soak the bread in the custard for 30 minutes.
- Preheat your oven to 350 degrees fahrenheit and grease your baking dish.
- Fold the soaked bread mixture again and transfer it to the baking dish. Layer it with pecans, coconut, and chocolate chips till evenly distributed.
- Bake from 50-60 minutes till the pudding leaves the sides of the dish and an inserted knife comes out clean
- Cool for 15-20 minutes before serving with the Praline Sauce.
Praline Sauce
- Add the butter and heavy whipping cream to a saucepan and heat until the butter is completely melted.
- Add the vanilla bean paste and salt and cook until you have n uniform mixture.
- Add the brown sugar and cook until bubbles start forming.
- Add the pecans at the end and turn the stove off once you have a dark caramel mixture.
Sajid
I made this on MLK day, in honour, as per your notes.
And had it for breakfast also. The praline sauce was divinely delicious, so I made extra, of course. And you are right, Kerrygold can't be beat!
Thanks so much!!