Bread Puddin’ with Praline Sauce

Bowl of Bread Pudding

Yum, yum, yum!

Close up photo of bread pudding

INGREDIENTS FOR BREAD PUDDIN’

1 loaf of stale French bread or 12 slices of stale white bread
2 cups whole milk
1 stick of butter (warmed to room temperature)
5 eggs
1 tablespoon vanilla
1 teaspoon of baking soda
1 cup of sugar

INGREDIENTS FOR PRALINE SAUCE

1 1/2 Cups chopped pecans
1 1/2 Cups light brown sugar
1/2 stick butter
1/2 cup heavy cream
1 tabelespoon of vanilla

Nina's TipI like room temperature butter because I like little chunks of butter. It’s easier to cut when it’s warm.

A pan full of bread pudding

INSTRUCTIONS FOR BREAD PUDDIN’

Mix the milk, eggs, vanilla, sugar, baking soda and butter thoroughly together. Cut bread in small chunks and combine with the liquid ingredients and mix that together. The bread will absorb all liquid. Bake in a 9×14 baking pan at 375 degrees for 50 minutes. There’s so much butter in the dish already, that it should not stick. But if you spray a little Pam on the pan, it won’t hurt it. Cook until the center springs back when touched and serve.

INSTRUCTIONS FOR PRALINE SAUCE

Melt all ingredients over medium heat until thick and creamy. Pour over bread puddin’ while sauce is hot and serve!

A bowl of bread pudding ready to eat