Breakfast Praline Bread Pudding Recipe

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Breakfast Praline Bread Pudding Recipe
Breakfast Praline Bread Pudding Recipe photo by Taste of Home
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Breakfast Praline Bread Pudding Recipe

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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 8 large 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.
Originally published as Breakfast Praline Bread Pudding in Taste of Home April/May 2013

Nutritional Facts

1 serving: 403 calories, 23g fat (10g saturated fat), 183mg cholesterol, 479mg sodium, 37g carbohydrate (15g sugars, 2g fiber), 12g protein.

  • 8 large 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
  1. 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.
  2. 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.
Originally published as Breakfast Praline Bread Pudding in Taste of Home April/May 2013

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Reviews forBreakfast Praline Bread Pudding

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jbug827 User ID: 1013132 248575
Reviewed May. 24, 2016

"I cut this recipe in half for my family of 4 and baked it in an 8x8 square casserole. Made as written I give it 3 stars. We all drizzled it with syrup to bump up the flavor and that really made a difference. I will definitely increase the cinnamon and nutmeg next time. easy to put together and nice to have made the night before."

MY REVIEW
lolohiser User ID: 5362556 220280
Reviewed Feb. 11, 2015

"I have had better. The only thing that I really like is the pecan and brown sugar topping with the butter drizzled over. That was very good."

MY REVIEW
jewels2468 User ID: 2727773 195995
Reviewed Apr. 1, 2013

"To me it has just ok flavor. A little bland. My kids thought it was good. Unless they request it I don't think I'll make it again."

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