Friday, October 10, 2014

Pumpkin Bread Pudding with Praline Sauce ~ Foodie Friday

I had to share a new fall treat with you foodies

Pumpkin Bread Pudding with Praline Sauce


Submitted By: lpritchard0105
Photo By: Trish
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 16
"A buttery and sweet sauce with pecans tops this bread pudding you'll be happy to present at your next holiday dinner table."
1/4 cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn
into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 cup raisins, or more to taste (optional)
1/2 pound unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans
1.Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
2.Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
3.Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
4.Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from 9/16/2014

I hope that this treat makes it to your holiday table

The Stylista

No comments:

Post a Comment

Thank you for your feedback.