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Bread Pudding with Praline or Whiskey Praline Sauce

posted Apr 10, 2011, 8:58 AM by Heather Champagne   [ updated Oct 23, 2013, 9:49 AM ]
 
Everyone in their family has their own version of Bread Pudding. Here is a simple recipe that will get even the novice cook started.

 Qty    Measure    Description
2
  loaves
  Day Old French Bread
1
  quart
  Heavy Whipping cream or Milk
8
 
  Large eggs
3
  tbls
  Butter (salted)
12
  oz
  Crushed Pineapple
 1       cup   Granulated Sugar
  1      cup      Brown Sugar
2
 tsp
 Cinnamon
2
 tbls  Vanilla Extract
.
Pre-heat oven to 375. Make sure the oven racks are in the middle.
  1. Cut French Bread into cubes using a serrated bread knife
  2. Using a mixer or whisk, in a large mixing bowl; beat eggs with sugar, cinnamon, vanilla extract, and whipping cream/milk until well blended.
  3. In large mixing bowl and combine egg mixture, fruit and bread.
  4. By hand (wear food service gloves) mix in large bowl, crushing the bread, softening it with the wet mixture. The consistency will be grainy, like wet bread, leaving a thick texture. (not too wet)
  5. In a large glass or metal pan 9 x 12, deeper the better, grease the bottom with spray oil or softened butter. Put the moist bread into pan, dot with salted butter cubes, cover with foil.
  6. Place bread in oven on the middle rack and bake for 40 minutes.
  7. Take off top so bread will crisp bake for another 15-20 minutes.
  8. Take out of oven and let rest for 1/2 hour before serving.
  9. Cut bread pudding into squares or scoop with large ice cream scoop.
  10. Serve individual pieces topping with Praline or Whiskey Praline Sauce.
  11. Enjoy!
Serves 8

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