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Breakfast Praline Bread Pudding

Name: Breakfast Praline Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
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

3 reviews

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Test Kitchen Approved

Total Time

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

Makes

12 servings

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

Breakfast Praline Bread Pudding Recipe photo by Taste of Home

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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 in the center comes out clean. Serve warm.

Breakfast Praline Bread Pudding

Total Time

Makes

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