Food and Recipes Desserts Praline Bread Pudding Recipe Be the first to rate & review! Keep leftover French bread from going stale by re-purposing your loaf into a decadent praline pecan bread pudding. Finish with a drizzle of praline sauce and a dollop of whipped cream. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Styling: Buffy Hargett Miller Active Time: 30 mins Total Time: 3 hrs Yield: Serves 12 (serving size: about 1 cup pudding, 2 tbsp. sauce) Ingredients 6 large eggs 3 cups heavy whipping cream 3 cups milk 2 cups packed dark brown sugar 2 tablespoons vanilla extract 1/4 teaspoon table salt 1/4 teaspoon ground nutmeg 1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups) 2 cups coarsely chopped toasted pecans Praline Sauce Directions Whisk together first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 5 minutes. Serve with Praline Sauce. Rate it Print