Bread Pudding with Praline Sauce


Recipe courtesy of Chef Colt Patin, C.E.C., Louisiana Culinary Institute

Serves 12 to 14


Bread Pudding 

  • 8 10 inch loaves of French bread (broken)
  • 1 tablespoon butter (softened)
  • 5 eggs (beaten)
  • 1 cup sugar
  • 1/2 tablespoon cinnamon
  • 5 cups milk
  • 6 ounces butter 
  • 7 ounces pineapple (crushed)
  • 1 tablespoon vanilla extract
  • 1 can condensed milk

Praline Sauce

  • 4 tablespoons butter
  • 1/2 box of brown sugar
  • 1/2 quart heavy cream
  • 1/4 cup rum
  • 1 cup pecans, chopped

Bread Pudding with Praline Sauce

Bread Pudding with Praline Sauce

Click image to enlarge



Preheat oven to 350°F.

Line a large 13x9-inch baking pan with the 1 tablespoon of softened butter then place all the broken bread in it. In a large mixing bowl, whisk eggs, sugar, and cinnamon together. In a medium pot on medium heat combine the milk, remaining butter, pineapple, and vanilla extract. Once butter is completely melted in the milk product, remove from heat and add a little milk mixture to the egg mixture to temper. Whisk carefully, gradually adding all the milk to the egg mixture. Be careful not to cook the eggs. Pour the mixture over the bread and let it soak for 30 minutes. Bake in the 350°F oven for 45 minutes to 1 hour. 

The praline sauce is easy to make. Simply combine butter and sugar in a medium pot and cook on low heat until the sugar is melted. Next add the heavy cream and bring to a simmer. Whisk in the rum and add pecans. Cook for another 4-5 minutes and it is ready to go.

Once the bread pudding is baked, pour the praline sauce over it and it is ready to serve. 


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