I never had bread pudding
until I was an adult. I don't think I'd ever even HEARD of it. But guess
what...I know about it now and I love it!! It's like a little bowl of
french toast! I decided to make this with brioche...a nice eggy bread.
It was a good choice! I found the brioche at Trader Joe's. I came home
and popped it in my freezer to save for a rainy day. And what a glorious
day it was. Nice and sunny...and perfect for bread pudding!
Brioche Bread Pudding
with Praline Pecan Sauce
1 loaf Brioche - cubed
2 cups heavy cream
2 cups half and half
3/4 cup sugar
1 tablespoon vanilla
5 eggs
Pinch salt
Place cubed bread in a large, greased baking dish. I used a 10x14 inch dish.
In a large bowl, beat the eggs. Add the heavy cream, half and half, vanilla, sugar and salt. Whisk to combine.
Pour cream mixture over the cubed bread.
Using a large piece of parchment paper or plastic wrap, cover the top of the bread and gently press down so bread can absorb the liquid.
Cover with plastic wrap and refrigerate overnight.
Set oven to 350 degrees. Bake bread pudding for 45 minutes until lightly browned on top. Serve with sauce. (Recipe follows)
Praline Pecan Sauce
1 1/4 cups chopped pecans
7 tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup half & half
In a medium saucepan, melt 3 tablespoons butter. Add pecans and simmer for about 10 minutes, stirring occasionally to prevent burning.
Add remaining butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high another 5 minutes, stirring twice, until the sugar is dissolved and mixture is thickened.
Add half and half and cook and stir another minute.
Remove from heat and serve with bread pudding.
The goods....
Beat the eggs then add the
cream and half and half.
Add the vanilla, salt and sugar...stir well.
Cube your bread and place in a large
baking pan. Pour cream mixture over bread.
Place a piece of waxed paper on
top and press down on top of the
bread to help it absorb the liquid.
Place in the fridge overnight.
Bake bread pudding for 45 minutes
or until lightly browned on top.
While the bread pudding is baking,
start the praline pecan sauce.
Melt 3 tablespoons of butter in a
saucepan then add the chopped pecans.
Let that cook for about 10 minutes or so.
Add the rest of the butter and
stir until the butter is melted.
Add the brown sugar, corn syrup
and the flour and stir well.
Cook on medium high for 5 minutes,
stirring two or three times.
Add the half and half and stir well.
Cook another 5 minutes.
Keep warm until ready to use.
Pour the sauce over the bread pudding...yum!
Brioche Bread Pudding
with Praline Pecan Sauce
1 loaf Brioche - cubed
2 cups heavy cream
2 cups half and half
3/4 cup sugar
1 tablespoon vanilla
5 eggs
Pinch salt
Place cubed bread in a large, greased baking dish. I used a 10x14 inch dish.
In a large bowl, beat the eggs. Add the heavy cream, half and half, vanilla, sugar and salt. Whisk to combine.
Pour cream mixture over the cubed bread.
Using a large piece of parchment paper or plastic wrap, cover the top of the bread and gently press down so bread can absorb the liquid.
Cover with plastic wrap and refrigerate overnight.
Set oven to 350 degrees. Bake bread pudding for 45 minutes until lightly browned on top. Serve with sauce. (Recipe follows)
Praline Pecan Sauce
1 1/4 cups chopped pecans
7 tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup half & half
In a medium saucepan, melt 3 tablespoons butter. Add pecans and simmer for about 10 minutes, stirring occasionally to prevent burning.
Add remaining butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high another 5 minutes, stirring twice, until the sugar is dissolved and mixture is thickened.
Add half and half and cook and stir another minute.
Remove from heat and serve with bread pudding.
The goods....
Beat the eggs then add the
cream and half and half.
Add the vanilla, salt and sugar...stir well.
Cube your bread and place in a large
baking pan. Pour cream mixture over bread.
Place a piece of waxed paper on
top and press down on top of the
bread to help it absorb the liquid.
Place in the fridge overnight.
Bake bread pudding for 45 minutes
or until lightly browned on top.
While the bread pudding is baking,
start the praline pecan sauce.
Melt 3 tablespoons of butter in a
saucepan then add the chopped pecans.
Let that cook for about 10 minutes or so.
Add the rest of the butter and
stir until the butter is melted.
Add the brown sugar, corn syrup
and the flour and stir well.
Cook on medium high for 5 minutes,
stirring two or three times.
Add the half and half and stir well.
Cook another 5 minutes.
Keep warm until ready to use.
Pour the sauce over the bread pudding...yum!
