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pecan praline bread pudding

Pecan Praline Bread Pudding

This pecan praline bread pudding is soft, rich, and cozy. Custardy bread bakes with crunchy pralines, then gets finished with warm praline sauce. It’s simple, comforting, and perfect for sharing after dinner or at brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 6 cups day-old sourdough or brioche bread cubed
  • 4 large eggs
  • 1½ cups whole milk
  • 1 cup heavy cream
  • ¾ cup brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup chopped pecan pralines
For the Praline Sauce
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Heat oven to 350°F (175°C). Grease a medium baking dish.
  2. Add bread cubes to the dish. Spread evenly.
  3. Sprinkle chopped pecan pralines over the bread.
  4. In a bowl, whisk eggs, milk, cream, brown sugar, butter, vanilla, spices, and salt.
  5. Pour the mixture slowly over the bread. Press gently so all pieces soak.
  6. Let rest for 20 minutes.
  7. Bake uncovered for 40–45 minutes until golden and set in the center.
  8. While baking, melt butter and brown sugar in a saucepan over medium heat.
  9. Add cream and stir until smooth. Simmer 3–4 minutes.
  10. Remove from heat. Stir in vanilla and salt.
  11. Serve bread pudding warm with praline sauce on top.

Notes

  • Day-old bread works best and holds its shape.
  • Sourdough balances sweetness, while brioche makes it richer.
  • Store leftovers in the fridge for up to 3 days.
  • Warm gently before serving. Add extra sauce if needed.