5/3/09

Praline Bread Pudding


Praline Bread Pudding


Praline Bread Pudding


This works well as a French toast casserole for breakfast, or as a bread pudding for dessert.

1 loaf French bread (13 - 16 ounces)
6 large eggs
2 cups half-and-half
2 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
dash salt
Praline Topping, recipe follows

Slice French bread into 1-inch thick each.
Arrange slices in a generously buttered 9 x13-inch baking dish, overlapping the slices, as needed.
In a large bowl, whisk together eggs, half-and-half, sugar, vanilla, cinnamon and salt until well blended.
Pour mixture over the bread slices, making sure all are covered evenly.
Cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees.
Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Sprinkle with powdered sugar, if you like.

Praline Topping:

2 sticks of butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Sprinkle over bread as directed above.

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