Bread pudding with praline sauce

Yield: 16 servings

Measure Ingredient
10 ounces Stale French bread, crumbled or 6-8 cups any type bread
4 cups Milk
2 cups Sugar
8 tablespoons Butter, melted
3 Eggs
2 tablespoons Vanilla
1 cup Raisins
1 teaspoon Cinnamon
1 teaspoon Nutmeg



Combine all ingredients; mixture should be very moist but not soupy.

Pour into buttered 9 x 12 or larger baking dish. Place into non-preheated oven. Bake at 350 for approximately 1 hour 15 minutes, until top is golden brown. Serve warm with sauce.

½ c brown sugar

¼ c water

¼ c butter

1 egg, beaten

¼ c chopped

½ tsp vanilla

1 c pecans

In a small saucepan over medium heat, combine brown sugar, water, and butter. Bring to a boil and boil 2 mins. Gradually blend a sm amount of the hot syrup into egg. Return egg mixture to saucepan; cook over low heat 1 min, stirring constantly. Remove from heat. Stir in pecans and vanilla.

While stiill warm, place in serving pitcher and serve as an optional topping for the warm bread pudding.

Submitted By JIM ANDERSON On 09-10-95

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