Breakfast Praline Bread Pudding Recipe

Breakfast Praline Bread Pudding Recipe photo by Taste of Home

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Baked French toast inspired this simple make-ahead dish that’s perfect for a large holiday meal in the morning. It also travels well. — Erin Furby, Anchorage, Alaska

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Breakfast Praline Bread Pudding Recipe

Prep: 20 min. + chilling Bake: 40 min.

Yield: 12 Servings

20 40 60

Ingredients

8 eggs, lightly beaten
2 cups half-and-half cream
1 cup 2% milk
2 tablespoons brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 loaf (1 pound) French bread, cut into 1-inch cubes
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted

Directions

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 near the center comes out clean. Serve warm. Yield: 12 servings.

Nutritional Facts 1 serving equals 403 calories, 23 g fat (10 g saturated fat), 183 mg cholesterol, 479 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Breakfast Praline Bread Pudding in Taste of Home April/May 2013