Bread Pudding with Praline Sauce

5 from 1 vote

This Bread Pudding with Praline Sauce is full of coconut, white chocolate chips and pecans and topped with a delicious pecan praline sauce.

Prep Time1 30

Cook Time1

cooling time20

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: coconut bread pudding, holiday desserts, pecan bread pudding, praline sauce, thanksgiving desserts

Servings: people

Calories: 630kcal

Author: Nosheen Babar

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 toasted pecans
¼ cup toasted coconut
¼ cup white chocolate chips

Praline Sauce

½ cup butter
½ cup heavy whipping cream
1½ cups brown sugar
½ cup dark corn syrup
¼ tsp almond extract
¾ tsp salt (SEE NOTES)
1 cup pecans

Instructions

Take your stale bread and cut it 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 1 hour, stirring every 15 minutes.
Preheat your oven to 350 degrees and grease your baking dish.
Pour the bread and custard mixture into the baking dish, layering with the 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 to a saucepan and melt
Add the Heavy Whipping Cream and heat
Add all of the remaining ingredients except the Pecans
Heat till bubbles start forming and then add the Pecans
Cook till the bubbles disappear and the mixture darkens
Serve with the Bread Pudding

Notes

Salt - I like to add a little bit more salt as I always like my desserts sweet and salty. However, you may want to start with a little less, say ¼ tsp to start off with and then add more as you feel necessary.

Nutrition