Bread Pudding with Praline Sauce Part 1

Recipe submitted by the Kansas Soybean Commission

Bread Pudding with Praline Sauce

  • 3 large eggs
  • 1½ cups vanilla soy milk
  • 1½ cups heavy whipping cream
  • 1 cup packed brown sugar
  • 1 tablespoons vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 8 ounce loaf or 7 cups day-old French bread loaf, cut into 1-inch cubes
  • ½ cup chopped toasted pecan*

Whisk together eggs, heavy whipping cream, vanilla soy milk, brown sugar, vanilla extract, salt and cinnamon in a large bowl. Add bread cubes; stir to coat thoroughly. Let stand 1 hour; stirring occasionally. Stir in pecans then pour into lightly greased 9×9-inch baking dish. Bake at 350°F. 50 to 60 minutes or until knife inserted in center comes out clean. Cover with aluminum foil after about 45 minutes to prevent over browning. Let stand 5 minutes. Serve with two tablespoons Praline Sauce drizzled over each serving.
*Toast pecans in shallow pan for 5-10 minutes at 350°F. Stir after about 5 minutes.

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