Praline Bread Pudding

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5 from 10 votes

Rich bread pudding in a decadent honey praline sauce. This recipe for have you going back to sneak just one more bite.

Course Breakfast, Dessert

Cuisine Cajun, Southern

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 612kcal

Author Krystle Smith

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

Ingredient Notes

Brioche Bread: Brioche is made with milk and eggs which proivdes the perfect flavor and texture. Challah would be a good substitue. You could also use regular French or Italian bread if desired. My friend's Southern Grandma even makes hers with day old doughunuts! 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 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.

Nutrition