Pecan Praline Bread Pudding Food

BREAD PUDDING WITH PRALINE SAUCE

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.

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE

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.

PRALINE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
• In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
• Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
• In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
• Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
• Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.

BUTTERSCOTCH-PECAN BREAD PUDDING

Steps:

• Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

PUMPKIN PRALINE BREAD PUDDING

Steps:

• 1. For full instructions see the recipe on Flavor Mosaic, http://www.flavormosaic.com/pumpkin-praline-bread-pudding/

PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE

Steps:

• Bread Pudding.
• 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
• 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
• Praline Sauce.
• 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
• 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
• 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

PRALINE PECAN BREAD PUDDING WITH RUM SAUCE

Steps:

• 1. Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
• 2. Rum Sauce: 1/2 c. brown sugar 1/2 c. white sugar Dash of salt 1/4 c. butter 1/2 c. light cream 1/2 c. corn syrup 1 t vanilla 3 T light run or ½ t rum extract Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
• 3. Pralines ½ c plus 2 T sugar 2 T cream 1½ t. butter or margarine ¼ t. cinnamon 1/8 t. salt 1/2 t. vanilla 1 c. nut meats (I used pecans) Combine all ingredients except vanilla and nuts in a 1-qt. saucepan. Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool. Add to bread pudding, reserving 3 T for topping.

EASY PECAN PIE BREAD PUDDING

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

PRALINE FRENCH TOAST BREAD PUDDING

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 BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees and lightly grease a 9 x 13 pan.
• 2. Mix sugar, eggs, vanilla and cream in a bowl. Blend in the pecans and pour mixture over the staled bread pieces. Stir, evenly coating the bread. Allow to sit for 10 minitues to absorb the liquid.
• 3. While waiting, prepare the praline topping in another bowl. Mix the softened butter and the brown sugar, then stir in the chopped pecans. Set aside.
• 4. Pour the bread pudding mixture into the prepared baking dish and press lightly into the pan to get rid of air pockets. Crumble the Praline Topping evenly over the top.
• 5. Bake at 350 degrees for 35-45 minutes or until set. Do not over cook! Can be served as is or with the vanilla sauce if preferred.
• 6. To prepare the vanilla sauce, mix the confectioners' sugar and vanilla with milk or water. Add the liquid a bit at time to bring it to a smooth consistency that is easy enough to drizzle over the bread pudding. Once you have reached the desired consistency, heat over low heat until heated through and drizzle evenly over the pudding. Enjoy!

PECAN PRALINE BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 13 x 9 pan. Whisk together granulated sugar, beaten eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes (while you make the topping). Topping: In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour the bread mixture into the prepared pan. Sprinkle brown sugar topping over the top. Bake for 40-45 minutes, or until center is done. Remove from oven. Make the sauce: Mix together the granulated sugar, butter, beaten egg, and vanilla in a saucepan over medium heat. Cook until the mixture thickens, whisking constantly. Pour over the top of the bread pudding. Serve warm or cold.

BREAKFAST PRALINE BREAD PUDDING

Steps:

• In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING

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.

MAPLE BREAD PUDDING WITH PECAN PRALINE CRUNCH

Steps:

• 1. For pecan praline crunch, lightly grease a baking sheet; set aside. In small pan, mix sugar and the water. Cook over medium heat stirring to dissolve sugar. Bring mixture to boiling. Reduce heat. Without stirring, boil gently uncovered about 7 minutes or til mixture turns a deep amber color. Remove from heat; stir in pecans. Quickly pour mixture onto prepared baking sheet. Cool for 30 minutes. Break or chop praline into small pieces. Set aside.
• 2. In very large bowl, whisk together eggs, half and half, brown sugar, maple syrup and vanilla. Add bread pieces, stir to moisten evenly. Cover and chill for 1 hour.
• 3. Preheat oven to 375. Lightly grease a 3 quart rectangular baking dish. Transfer bread mixture to the prepared baking dish; Bake, uncovered, about 40 minutes or til golden brown and a knife inserted in center comes out clean. Cool on wire rack for 30 minutes.
• 4. Serve warm bread pudding with scoops of ice cream. Sprinkle with pecan praline crunch. Makes 12 to 16 servings.

PECAN BREAD PUDDING

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!

CARAMEL PECAN BREAD PUDDING

Steps:

• Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
• Preheat oven to 425 degrees.
• Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
• Pour evenly over bread cubes and let stand 5 minutes.
• Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
• Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
• Remove from oven to wire rack; let stand 15 minutes to cool slightly.
• Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
• To serve, cut into squares or spoon into dessert dishes.
• Serve, if desired, with whipped cream or thawed non-dairy whipped topping.