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Breakfast Praline Bread Pudding

 Breakfast Praline Bread Pudding
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
12 ServingsPrep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 8 eggs, lightly beaten
  • 2 cups half-and-half cream
  • 1 cup 2% milk
  • 2 tablespoons brown sugar
  • 3 teaspoons McCormick® Pure 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.

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Breakfast Praline Bread Pudding (continued)

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.