My Praline bread pudding features rich brioche bread in a decadent honey praline sauce. It is wonderful for breakfast or dessert. When I make it I can’t stop going back for just one more bite. This post is sponsored by Tony Chachere’s all opinions are my own.
This praline bread pudding is wonderful for holidays. It would be perfect for:
- Christmas Morning
- Easter Brunch
- Mother’s Day Tea
It goes great for breakfast or dessert alongside other goodies like breakfast casseroles or pancakes. Serve with ice cream or whipped cream for an extra decadent treat.
Why I Love This Recipe
- Praline Sauce: My secret ingredient is Tony Chachere’s Praline Honey Ham marinade in each layer of the dish. It gives that authentic flavor I crave.
- Moist: Rich brioche and plenty of milk/butter make sure this recipe comes out perfectly moist every time.
- Candied Pecans: You can’t just throw nuts in a recipe and call it praline. My nuts are toasted and candied for the ultimate flavor.
What Is Bread Pudding
Bread pudding features cubes of bread soaked in a rich custard(milk and egg) sauce. Then it is baked in the oven and usually topped with a sauce. The end result is similar to a French Toast casserole. The outside should be slightly crisp, and the inside soft and gooey. It is believed to have originated in New Orleans.
Ingredient Notes
Brioche Bread: Brioche is made with milk and eggs which provides the perfect flavor and texture. Challah would be a good substitute. You could also use regular French or Italian bread if desired. My friend’s Southern Grandma even makes hers with day-old doughnuts! Look for it in the bakery section of your supermarket.
Milk: For the best results use whole milk.
Tony Chachere’s Praline Honey Ham Marinade: This item can usually be found in the condiment or international aisles.
How To Make Praline Bread Pudding
- Toast and candy pecans: Toast in the oven and then boil for 3 minutes in your sugar mixture.
- Make Custard: Combine milk, butter, sugar, eggs, and marinade. Toss with bread.
- Bake: Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Top: Combine all sauce ingredients and drizzle over the top.
How To Tell When It’s Done
Bread pudding is done when the edges are golden brown and the center is no longer jiggly. You can also insert a knife or toothpick in the center. If it comes out clean it is done. If not continue baking a few minutes at a time. Finally, you can use a meat thermometer. Bread pudding is done when it reaches 160 degrees F or higher.
Leftovers
- Store: Store leftovers in the fridge for up to 4 days.
- Reheat: Reheat in the microwave for 30-60 seconds.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before enjoying again.
Tips and Tricks
- Stir stir stir: Be sure to stir your candied pecans and praline sauce almost constantly so it doesn’t stick.
- Make-Ahead: You can make this recipe 12-24 hours in advance. Assemble and store in the fridge until ready to bake. I like doing this for holiday brunches.
- Soak: I like to mix everything together, and then preheat my oven. This gives the bread more time to soak up your delicious custard and ensures every bite it moist.
- Don’t Skip the Waterbath: It will create steam that leads to a moist end product that is evenly cooked.
- Rest: Allow to rest for 30-45 minutes before cutting. This helps it firm up and will give you beautiful slices.
More Pecan Recipes To Try
Praline Bread Pudding
Ingredients
For the Candied Pecans
- 2 ¾ Cup Pecan Halves
- 1 Tablespoon Butter
- 1 Cup White Sugar
- ¼ Cup Water
- ¼ Cup Tony Chachere's Praline Honey Ham Marinade
For the Bread Pudding
- 2 Loaves Brioche Bread Cut Into Small Pieces
- 1 Loaf Cinnamon Brioche Bread Cut Into Small Pieces
- 1 ¾ Cup Whole Milk
- ¼ C Tony Chachere's Praline Honey Injectable Marinade
- ¼ Cup Butter
- ½ Cup Sugar
- 2 Eggs
For the Praline Honey Sauce
- 1 Cup Light Brown Sugar
- ½ Cup Butter
- 2 Tablespoons Heavy Whipping Cream
- 4 Tablespoons Tony Chachere's Praline Honey Ham Marinade
Instructions
For the Candied Pecans
- Preheat the oven to 250 degrees and place the pecan halves onto a baking sheet
- Place into the oven for 15 minutes or until they are warm to the touch.
- Grease the sides and botom of a medium pot. Add the sugar, water, and marinade.
- Whisk until smooth and the sugar has dissolved. Cover the pot and allow to boil for 3 minutes. Using a candy thermometer, gradually whisk until the candy thermometer reads 236 degrees.
- Remove from the heat and fold in the pecans.
- Using a slotted spoon, remove the pecans and place them onto a 9x13 cookie sheet.
- Bake in the oven for 30 minutes, be sure to mix the pecans up every 10-15 minutes while they are baking.
- When they are done baking, remove pecans from the oven and place them on the counter until cooled. Break the pecans apart if some stick together.
For the Bread Pudding
- Preheat the oven to 350 degrees and spray a 9in round springform pan with baking spray. Wrap foil around the bottom of the springform pan to avoid leaks
- Using a small pot, heat the butter, Tony Chachere's Praline Honey Marinade, and milk until butter is melted and the mixture is combined.
- In a large bowl, whisk the sugar, and eggs until combined and smooth. Fold in the brioche until partially coated
- Gradually pour in the warmed milk and gently fold until combined.
- Pour the bread pudding into the baking dish. Place a 9x13 baking dish half- filled with water on the lower rack.
- Carefully place the springform directly above the 9x13 baking dish. Bake in the oven for 45 minutes or until a toothpick comes out clean
- Allow to cool on the counter for 15 minutes before removing the springform pan.
For the Praline Honey Sauce
- Using a small pot, bring the butter, brown sugar, heavy whipping cream and praline honey marinade to a simmer.
- Pour the sauce into a squeeze bottle
- Drizzle over the bread pudding and top with a handful of the candied pecans Enjoy!
Notes
How To Tell When It's Done
Bread pudding is done when the edges are golden brown and the center is no longer jiggly. You can also insert a knife or toothpick in the center. If it comes out clean it is done. If not continue baking a few minutes at a time. Finally, you can use a meat thermometer. Bread pudding is done when it reaches 160 degrees F or higher.Tips and Tricks
- Stir stir stir: Be sure to stir your candied pecans and praline sauce almost constantly so it doesn't stick.
- Make Ahead: You can make this recipe 12-24 hours in advance. Assemble and store in the fridge until ready to bake. I like doing this for holiday brunches.
- Soak: I like to mix everything together, and then preheat my oven. This gives the bread more time to soak up your delicious custard and ensures every bite it moist.
- Don't Skip the Waterbath: It will create steam that leads to a moist end product that is evenly cooked.
- Rest: Allow to rest for 30-45 minutes before cutting. This helps it firm up and will give you beautiful slices.
This bread pudding is so decadent! We loved it!
Thanks for this wonderful and delicious recipe!
My family would devour this in seconds! It looks AMAZING!! YUM!
Oh WOW! This looks outstanding!! I am so excited to try this for the holidays!
This Praline Bread Pudding looks fantastic! Wish I had one with my morning coffee!
I made this for my family and everyone loved it. It was full of flavor and we could not get enough!
That is absolutely mouthwatering! I love how thick and gooey this recipe is. I can’t wait to make it.