Bread Pudding with Praline Sauce Tasty Recipes

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Bread Pudding with Praline Sauce

"This is a extraordinary own family recipe I frequently make at Thanksgiving and Christmas."

Ingredients :

1/4 cup butter, melted
2 cups 1/2-and-1/2
2 cups milk
1 (1 pound) loaf gentle French bread, torn into small portions
three eggs, gently beaten
3 cups white sugar
4 teaspoons vanilla extract
1 half of teaspoons ground cinnamon
1/four cup raisins, or extra to taste (elective)
half of pound unsalted butter
1 cup heavy cream
1 cup brown sugar
half of cup chopped toasted pecans

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H25M

Preheat oven to 325 levels F (165 stages C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
Pour 1/2 and half of and milk over bread in a huge blending bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread aggregate till incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before including the next. Spoon bread mixture into organized baking dish.
Bake in preheated oven till bread combination is organization and pudding-like, about 50 mins.
Stir half pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; convey to a boil. Reduce warmness to low, stir pecans into the cream aggregate, and simmer until the sugar is dissolved and the sauce thickens, about 5 mins; pour over bread pudding to serve.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it evenly, and make clean-up less difficult.

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