Praline Bread Pudding with Caramel Sauce
Ingredients:
- eggs - 8
- half & half - 4 cups
- packed light brown sugar - 3/4 cup
- vanilla extract - 1 T
- ground cinnamon - 1 tsp
- salt - 1 tsp
- challah bread, cubed - 16 ounce loaf
- chopped pecans - 1/2 cup
- unsalted butter, softened - 1/2 cup
- packed dark brown sugar - 1/2 cup
- flour - 1/4 cup plus 2 T
- chopped pecans - 1 cup
- half & half - 1 cup
- packed light brown sugar - 1 cup
- unsalted butter - 1/2 cup
- chopped pecans - 1/2 cup
- vanilla extract - 1/2 tsp
- salt - pinch
Instructions:
Prepare bread pudding -- in a large bowl, lightly beat eggs. Add 4 cups half & half, 3/4 cup light brown sugar, 1 T vanilla, 3 tsp cinnamon and 1 tsp salt; whisk until combined. Fold in bread and 1/2 cup pecans.
Pour mixture into a greased a 13 x 9 inch baking pan. Let sit at room temperature for 1 hour.
Prepare topping -- in a bowl, mix together with a pastry blender until crumbs form, 1/2 cup butter, 1/2 cup dark brown sugar, flour and 1/4 tsp salt. Fold in 1 cup pecans. Sprinkle mixture evenly over the bread pudding.
Bake in a preheated 350 degree oven for 40 - 45 minutes or until set.
Prepare sauce -- in a saucepan, combine 1 cup half & half, 1 cup light brown sugar and 1/2 cup butter, bring to a boil over medium high heat, stir occasionally; boil for 4 minutes. Stir in 1/2 cup pecans, 1/2 tsp vanilla and pinch of salt. Continue to boil for 2 minutes. Remove pan from heat; cool sauce to room temperature. Drizzle over bread pudding.
