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
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
Reviews
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.
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.
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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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