Bread Pudding with Praline Sauce

4 T unsalted butter, softened
1/2 lb unsalted butter, cut in small pieces
1 lb loaf French bread, thinly sliced and toasted
5 eggs
3 C milk
1 1/2 C + 3 T sugar
1/4 t salt
3 t vanilla
1 C raisins
1 C chopped pecans, lightly toasted
1 t cinnamon
1/2 t freshly grated nutmeg

Praline Sauce
1/2 lb unsalted butter
1 C brown sugar
1 C heavy cream

Preheat the oven to 350. Butter a 9" by 13" glass baking dish with the softened butter. Set aside.

Tear the toast in bite-size pieces and place in a large bowl. In another bowl, whisk the eggs with the milk, 1 1/2 C of sugar and the salt. Beat in the vanilla. Pour the mixture over the bread and set aside until it is completely absorbed.

Meanwhile, in a medium bowl, toss the raisins with the pecans. In a small bowl, mix the cinnamon, nutmeg and the remaining 3 T sugar.

Fold the raisins and pecans into the moistened bread and transfer to the prepared baking dish; pat down evenly. Sprinkle the spiced sugar and the diced butter over the bread pudding and cover with foil.

Set the baking dish in a larger pan of hot water and bake for 50 minutes to 1 hour, or until the pudding feels firm and a knife inserted in the center comes out clean. Remove the foil and let sit for 10 minutes.

To make the sauce, combine all of the ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Serve the pudding in squares, with the Praline Sauce spooned on top. Makes 16 servings.

New Orleans' favorite pudding, this version by Ferdinand Johnson.

Take me higher...
Introduction to the PSK PSK Search Recent Additions CA Archive CA Links Feedback Appreciated !