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| Bread Pudding with Praline Sauce poured over top |
Ingredients
- 2 cups milk, divided
- 3 eggs
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons and 3/4 teaspoon butter, softened
- 4-1/2 cups cubed French bread (1 inch cubes) *about half a loaf*
- 1/4 teaspoon ground cinnamon
- 1/4 cup raisins
- 1/4 cup chopped pecans
- PRALINE SAUCE:
- 3 TB water
- 1/4 cup packed brown sugar
- 2 TB and 1 teaspoon corn syrup
- 1/4 cup coarsely chopped pecans
- 1/2 teaspoon vanilla extract
- 1 TB butter
- Dash salt
Directions
- In a saucepan, heat 1.5 cups of milk until warm; set aside.
- In a large mixing bowl, combine remaining milk, eggs, sugar, salt and vanilla.
- Gradually add warmed milk, stirring constantly.
- Stir in butter.
- Add bread cubes; soak 10 minutes.
- Add cinnamon, and raisins and/or pecans if desired.
- Pour into a 9 x 9-in. x 2-in. baking pan.
- Bake at 400 degrees F for 40-45 minutes or until a knife inserted in center comes out clean.
My 3 year old had only 2 words to say after his 2nd helping. "MORE BREAD!!"
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| More traditional looking with custard on bottom. Recipe follows: ***The key to making a bread pudding with the custard on the bottom appears to be cooking it in a double boiler. If you cook it in a double boiler, the bread rises to the top, leaving a custard bottom. |
Preparation For this type:
*Use 1/2 cup light brown sugar vs. the smaller amount listed above and butter bread on both sides vs. adding butter to egg mixture*
Put sugar in top of double boiler - cut bread into one
inch cubes and put on top of sugar - mix eggs, milk, salt, vanilla.
Pour over cubes (do not stir). Add chopped dates, raisons or pecans on top. Sprinkle
all with a little sugar and cinnamon. Cover tightly. Cook over
boiling water for 1 1/2 hours approximately - until firm, bread will
rise to top leaving the sauce on the bottom.
**Additional sauce for topping is optional with this kind.**
