Maple Pecan Praline Topped French Toast Bread Pudding Food

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PECAN PRALINE FRENCH TOAST PUDDING



Pecan Praline French Toast Pudding image

We combined French toast, bread pudding and the flavor of sweet pecan pralines for one indulgent breakfast casserole. Even better, this French toast pudding starts with a genius shortcut: Pillsbury™ Cinnamon Rolls with Original Icing.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 12

Number Of Ingredients 10

2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 eggs
1 cup heavy whipping cream
2 teaspoons vanilla

Steps:

  • Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
  • Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
  • In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
  • Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
  • In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.

Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 600 mg, Sugar 32 g, TransFat 1/2 g

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Steps:

  • 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
  • 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
  • 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
  • 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

PRALINE FRENCH TOAST



Praline French Toast image

This baked French toast recipe is a great way to enjoy a classic breakfast dish more easily - pecan praline adds a sweet nutty crunch to bread slices soaked in egg custard.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 8h50m

Yield 10

Number Of Ingredients 10

1 cup packed light brown sugar
1/3 cup butter, melted
2 tablespoons maple-flavored syrup
3/4 cup chopped pecans
4 eggs, slightly beaten
1 cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
10 slices (1 inch thick) French bread

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, stir together brown sugar, melted butter and syrup. Pour into baking dish. Sprinkle with pecans.
  • In medium bowl, stir together eggs, milk, granulated sugar, cinnamon and vanilla with whisk. Arrange bread slices over pecans; pour egg mixture over bread. Cover; refrigerate 8 hours.
  • Heat oven to 350°F. Uncover baking dish. Bake 35 to 37 minutes or until golden brown.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg

PRALINE PECAN FRENCH TOAST CASSEROLE



Praline Pecan French Toast Casserole image

Great for Christmas morning!

Provided by jmsorce

Categories     Main Dish Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 ½ cups half-and-half
8 eggs
2 tablespoons vanilla extract
1 tablespoon dark brown sugar
8 slices French bread
¼ cup butter, or more as needed
¾ cup brown sugar
½ cup maple syrup
¾ cup chopped pecans
2 tablespoons confectioners sugar, or more to taste

Steps:

  • Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
  • Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
  • Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING



Maple-Pecan Praline Topped French Toast Bread Pudding image

Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is *extremely* rich - most people will be too full to finish off two helpings.

Provided by Lelandra

Categories     Dessert

Time 9h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

4 cups stale bread (measured when cut into 1 inch cubes)
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Steps:

  • The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
  • The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
  • Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
  • When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

PRALINE PECAN FRENCH TOAST



Praline Pecan French Toast image

A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.

Provided by SACHABEAR

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h50m

Yield 8

Number Of Ingredients 9

6 eggs
1 ½ cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 (12 ounce) loaf French bread, sliced 1-inch thick
1 tablespoon butter
¾ cup firmly packed brown sugar
½ cup maple syrup
¾ cup chopped toasted pecans

Steps:

  • Grease a 9x13-inch baking dish.
  • Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
  • Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g

PECAN BREAD PUDDING



Pecan Bread Pudding image

Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.

Provided by AlaskaPam

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups half-and-half
1 1/2 cups brown sugar (divided)
3 eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup pecans (chopped)
4 cups bread cubes (any kind of firm bread)
4 tablespoons butter

Steps:

  • Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
  • Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
  • Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
  • This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY



Overnight Praline French Toast Recipe by Tasty image

Here's what you need: eggs, half & half, brown sugar, vanilla extract, salt, bread, butter, brown sugar, pecan, ground cinnamon, ground nutmeg, salt, maple syrup

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 13

6 large eggs
2 ½ cups half & half
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 salt, pinch
1 loaf bread, brioche or challah, sliced 1-inch (2 cm) thick
8 tablespoons butter, melted
1 cup brown sugar
1 cup pecan, chopped
1 teaspoon ground cinnamon
1 ground nutmeg, pinch
1 salt, pinch
1 maple syrup, to serve

Steps:

  • In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
  • Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
  • Pour the egg mixture over the bread.
  • Cover the baking dish in foil and refrigerate overnight.
  • Preheat oven to 350˚F (180˚C).
  • In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
  • Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
  • Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
  • Serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 37 grams, Fat 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams

VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE



Vermont Maple Bread Pudding with Walnut Praline image

Categories     Milk/Cream     Egg     Nut     Brunch     Dessert     Bake     Walnut     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Praline
Nonstick vegetable oil spray
2 cups sugar
1 cup walnuts, toasted, chopped
Bread pudding
8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup, plus more for drizzling
1 tablespoon vanilla extract
1 1-pound loaf brioche or egg bread, torn into bite-size pieces
Vanilla ice cream

Steps:

  • For praline:
  • Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
  • For bread pudding:
  • Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
  • Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!

Provided by Kimke

Categories     Dessert

Time P1DT1h35m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces raisin bread or 12 ounces other egg bread, with crust,torn into 3/4 inch pieces
7 large eggs
2 1/2 cups whole milk or 2 1/2 cups 2% milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or 3/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup chopped toasted pecans
warm maple syrup

Steps:

  • Butter 11x7x2-inch glass baking dish.
  • Place bread in dish.
  • Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
  • Using spatula, lightly press down on bread to moisten completely.
  • Cover with foil and chill overnight.
  • Place foil-covered dish in cold oven.
  • Set oven at 350°F and bake 30 minutes.
  • Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
  • Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9

MAPLE-PECAN FRENCH TOAST BAKE



Maple-Pecan French Toast Bake image

This French toast bake is a savory breakfast/brunch dish that's always a hit!

Provided by mcarter1115

Categories     French Toast Casserole

Time 9h

Yield 12

Number Of Ingredients 12

1 ½ cups milk
1 ½ cups half-and-half
6 large eggs
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1-inch slices
1 cup light brown sugar
1 cup coarsely chopped pecans
½ cup unsalted butter, softened
2 tablespoons maple syrup

Steps:

  • Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
  • Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
  • Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
  • Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.8 g, Cholesterol 127 mg, Fat 21.5 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 8.9 g, Sodium 309.3 mg, Sugar 23.8 g

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING



Baked Overnight French Toast Casserole with Praline Topping image

This is an easy, delicious, do-ahead baked casserole brunch recipe that doesn't need any syrup, since the French toast has its own praline topping. You can microwave the praline topping slightly to help spreadability.

Provided by Kathy Markman

Categories     100+ Everyday Cooking Recipes

Time 9h

Yield 12

Number Of Ingredients 15

1 loaf French bread, cut into 1-inch slices
8 eggs
2 cups half-and-half
1 cup milk
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped toasted pecans
2 teaspoons light corn syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Grease a 9x13-inch baking pan and arrange bread slices in a row.
  • Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
  • Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 181.2 mg, Fat 31 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 14.7 g, Sodium 480.8 mg, Sugar 22.9 g

BREAD PUDDING WITH PRALINE SAUCE



Bread Pudding with Praline Sauce image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

¼ 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 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • 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.
  • Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • 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.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST RECIPE



Overnight Pecan Praline Baked French Toast Recipe image

This French Toast is so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!

Provided by Elyse Ellis

Categories     Breakfast

Time 50m

Number Of Ingredients 16

16 ounces French Bread (1 loaf)
8 large eggs (6-8 large eggs will work)
2 cups half-and-half
1 cup milk
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash of salt
maple syrup
½ pound butter (2 sticks, melted)
1 cup light brown sugar (packed)
1 cup chopped pecans
2 Tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • SLICE FRENCH BREAD INTO 20 SLICES, 1-INCH EACH. (USE ANY EXTRA BREAD FOR GARLIC TOAST OR BREAD CRUMBS). ARRANGE SLICES IN A GENEROUSLY BUTTERED 9 BY 13-INCH FLAT BAKING DISH IN 2 ROWS, OVERLAPPING THE SLICES.
  • IN A LARGE BOWL, COMBINE THE EGGS, HALF-AND-HALF, MILK, SUGAR, VANILLA, CINNAMON, NUTMEG AND SALT AND BEAT WITH A ROTARY BEATER OR WHISK UNTIL BLENDED BUT NOT TOO BUBBLY.
  • POUR MIXTURE OVER THE BREAD SLICES, MAKING SURE ALL ARE COVERED EVENLY WITH THE MILK-EGG MIXTURE. SPOON SOME OF THE MIXTURE IN BETWEEN THE SLICES. COVER WITH FOIL AND REFRIGERATE OVERNIGHT.
  • THE NEXT DAY, PREHEAT OVEN TO 350 DEGREES F.
  • SPREAD PRALINE TOPPING EVENLY OVER THE BREAD AND BAKE FOR 40 MINUTES, UNTIL PUFFED AND LIGHTLY GOLDEN. SERVE WITH MAPLE SYRUP.
  • PRALINE TOPPING INSTRUCTIONS:
  • COMBINE ALL INGREDIENTS IN A MEDIUM BOWL AND BLEND WELL. MAKES ENOUGH FOR BAKED FRENCH TOAST CASSEROLE.

Nutrition Facts : Calories 605 kcal, Carbohydrate 58 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 200 mg, Sodium 484 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE



Pecan Praline Bread Pudding With Irish Cream Sauce Recipe image

This is a special dish to me because it makes my family say 'Mmmmmm'. It is often requested at holidays, special occasions and once instead of Birthday cake. This dish is sweet, rich and has amazing texture.

Provided by KerryBnTX

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

3 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
4 whole eggs
1 egg yolk
2 teaspoons real vanilla
1/8 teaspoon salt
6 -8 cups French bread cubes (Fresh or day old is fine)
1 cup lightly packed brown sugar
1 cup chopped pecans
3 tablespoons butter
1/8 teaspoon salt
1 cup heavy cream
1/3 cup sugar
1/2 cup irish cream (Bailey's or similar)
1/4 cup milk
1 teaspoon heaping cornstarch

Steps:

  • Directions.
  • Heat Oven to 300 degrees.
  • Butter a 9"x13" glass baking pan.
  • To prepare Custard:.
  • Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
  • To prepare Topping:.
  • Mix ingredients until crumbly and butter is incorporated throughout.
  • To assemble:.
  • Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
  • Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
  • To prepare Irish Cream Sauce:.
  • In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
  • Notes:
  • Serve sauce over pudding as desired.

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Web Instructions. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray and spread half the bread cubes into dish. Sprinkle cream cheese over bread and …
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PECAN PRALINE FRENCH TOAST BAKE - DINE CA
Web 2021-12-03 Add the pecans and the brown sugar and stir to combine. Drizzle the sugared pecan mixture evenly over the bread in the baking dish. Cover with foil. Bake for 30 …
From dine.ca


PECAN PRALINE FRENCH TOAST PUDDING - LIFEMADEDELICIOUS.CA
Web 2018-04-06 Reduce oven temperature to 375°F. 2 Spray 13x9-inch (3-quart) baking dish with cooking spray. 3 In medium bowl, mix brown sugar, pecans, butter, cinnamon, …
From lifemadedelicious.ca


MAPLE PECAN FRENCH TOAST CASSEROLE - THE SOUTHERN LADY …
Web 2021-11-28 Preheat oven to 375. Grease a 2 quart baking dish and set aside. Cut croissants into smaller pieces and set aside. In a mixing bowl, whisk eggs together, add …
From thesouthernladycooks.com


PRALINE BREAD PUDDING FOOD - HOMEANDRECIPE.COM
Web Arrange bread slices in rows, leaning and overlapping them, if necessary. 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, …
From homeandrecipe.com


PECAN PRALINE FRENCH TOAST PUDDING | BETTY CROCKER RECIPE
Web We combined French toast, bread pudding and the flavor of sweet pecan pralines for one indulgent breakfast casserole. Even better, this French toast pudding ...
From youtube.com


MAPLE PECAN VEGAN BREAD PUDDING - CONNOISSEURUS VEG
Web 2022-10-14 Instructions. Preheat the oven to 350° and lightly oil a 2 ½ quart baking dish. (Note 2) Arrange the bread pieces in the baking dish. Whisk the coconut milk, maple …
From connoisseurusveg.com


PECAN BREAD PUDDING FRENCH TOAST : TOP PICKED FROM OUR EXPERTS
Web Explore Pecan Bread Pudding French Toast with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. …
From recipeschoice.com


RECIPE: PECAN PRALINE FRENCH TOAST - KATE SHEPARD HOUSE
Web Lay out 8 slices of French bread over the mixture. Pour remaining mix on top making sure all is well soaked. Cover and refrigerate overnight. In the morning: Preheat oven to 350 …
From kateshepardhouse.com


MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING RECIPE
Web Aug 20, 2012 - Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I pref. Pinterest. Today. …
From pinterest.com


PRALINE BREAD PUDDING RECIPE - SOUTHERN LIVING
Web 2022-01-06 Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, …
From southernliving.com


MAPLE PECAN FRENCH TOAST - GREAT GRUB, DELICIOUS TREATS
Web 2022-02-06 Maple Pecan French Toast Ingredients You’ll only need a few simple ingredients to make this delicious French toast. Chances are you have most of the …
From greatgrubdelicioustreats.com


PRALINE PECAN FRENCH TOAST CASSEROLE
Web 2019-12-25 Praline pecan topping: 1 cup butter softened 1 cup packed light brown sugar 2 tablespoon light corn syrup, maple syrup or honey 1 teaspoon ground cinnamon 1 cup …
From melissassouthernstylekitchen.com


OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST | THE RECIPE CRITIC
Web 2012-10-03 Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking …
From therecipecritic.com


MAPLE PECAN BREAD PUDDING FOOD - HOMEANDRECIPE.COM
Web Arrange bread on two large rimmed baking sheets; bake until dry (but not browned), about 15 minutes. Let cool. Meanwhile, in a large bowl, whisk together half-and-half, eggs, …
From homeandrecipe.com


APPLE PRALINE BAKED FRENCH TOAST - LOVE GROWS WILD
Web Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55 minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning …
From lovegrowswild.com


BAKED PRALINE FRENCH TOAST - BAKE OR BREAK
Web 2021-01-27 Instructions To make the bread: Whisk the eggs, milk, cream, brown sugar, and vanilla until combined. Pour about a cup of the egg mixture into the bottom of a …
From bakeorbreak.com


OVERNIGHT PECAN PRALINE FRENCH TOAST (+VIDEO) - THE COUNTRY COOK
Web 2022-01-12 16 ounce French bread loaf 1 cup light brown sugar packed ⅓ cup salted butter melted 2 Tablespoons maple syrup ¾ cup chopped pecans 4 large eggs, lightly …
From thecountrycook.net


PECAN PRALINE FRENCH TOAST RECIPES ALL YOU NEED IS FOOD
Web 2 tablespoons maple syrup ¾ cup chopped pecans 4 large eggs, lightly beaten 1 cup 2% reduced-fat milk 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 …
From stevehacks.com


MAPLE PECAN FRENCH TOAST CASSEROLE — CHEF DENISE
Web 2020-07-27 Maple Pecan French Toast Casserole. Servings: 4. Ingredients 6 large eggs ½ cup Greek vanilla nonfat yogurt, ½ cup vanilla nonfat yogurt ¼ teaspoon salt 1 …
From chefdenise.com


FRENCH TOAST BREAD PUDDING FOOD - HOMEANDRECIPE.COM
Web Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese. Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into …
From homeandrecipe.com


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