Best 6 Praline Pecan Bread Pudding With Rum Sauce Recipes

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Praline pecan bread pudding with rum sauce is a classic Southern dessert that is perfect for any occasion. This rich and decadent dessert features a moist and tender bread pudding made with praline pecans and a creamy rum sauce. The praline pecans add a delicious crunch and sweetness to the bread pudding, while the rum sauce adds a boozy flavor that perfectly complements the other flavors in the dish. This article will provide you with the best recipe for praline pecan bread pudding with rum sauce, so you can enjoy this delicious dessert in your own home.

Here are our top 6 tried and tested recipes!

PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE



Pecan Bread Pudding with Rum Custard Sauce image

Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 21

3/4 cup fat-free milk
3/4 cup fat-free evaporated milk
1/2 cup egg substitute
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups cubed day-old French bread
1/3 cup chopped pecans, toasted
RUM CUSTARD SAUCE:
1/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
2 tablespoons egg substitute
1 tablespoon butter
1 tablespoon rum or 1/2 teaspoon rum extract
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring

Steps:

  • In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.

Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.

PRALINE BREAD PUDDING



Praline Bread Pudding image

Provided by Emeril Lagasse

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 22

1 tablespoon butter
4 eggs
1 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1 teaspoon pure vanilla extract
3 cups heavy cream
1 cup milk
6 cups 1/2-inch day-old bread cubes
2 cups crumbled Pecan Pralines, recipe follows
2 cups Anglaise Sauce, recipe follows
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
  • In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
  • Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
  • In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
  • Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
  • Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.

BREAD PUDDING WITH PRALINE SAUCE



Bread Pudding with Praline Sauce image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
  • Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

BREAD PUDDING WITH CHOCOLATE CHIPS AND WARM PRALINE SAUCE



Bread Pudding With Chocolate Chips and Warm Praline Sauce image

Make and share this Bread Pudding With Chocolate Chips and Warm Praline Sauce recipe from Food.com.

Provided by swissms

Categories     Dessert

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 17

1/2 cup golden brown sugar
1/4 cup light corn syrup
2 tablespoons unsalted butter
2 tablespoons brandy
2 cinnamon sticks
1 tablespoon rum
1 1/2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped pecans
1 lb loaf egg bread, crusts removed and cut into 1 1/4-inch cubes (about 13 cups)
1 cup bittersweet chocolate chips (about 6 oz.)
1 cup chopped pecans (about 4 oz.)
4 cups whole milk
1 1/2 cups sugar
6 large eggs
1/2 cup unsalted butter, melted, cooled
vanilla ice cream

Steps:

  • Praline Sauce:.
  • Combine brown sugar, corn syrup, butter, brandy, cinnamon sticks, rum, vanilla extract, and nutmeg in heavy small saucepan. Bring to boil, stirring until brown sugar dissolves. Boil 1 minute. Mix in pecans. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.).
  • Bread Pudding:.
  • Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Spread bread cubes in dish in even layer. Sprinkle chocolate chips and pecans over. Whisk milk, sugar, and eggs in large bowl to blend. Whisk in melted butter. Pour custard over bread mixture in dish. Let stand at room temperature until bread has absorbed almost all of custard, occasionally pressing bread cubes into custard, about 1 hour.
  • Bake pudding until top puffs up and is golden and crisp in places, about 1 hour 10 minutes. Cool at least 15 minutes. Serve with vanilla ice cream and warm praline sauce.

Nutrition Facts : Calories 567, Fat 31.4, SaturatedFat 13.3, Cholesterol 145.9, Sodium 236.9, Carbohydrate 63.6, Fiber 3.9, Sugar 38.2, Protein 11.9

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE



Pecan Praline Bread Pudding With Irish Cream Sauce Recipe image

This is a special dish to me because it makes my family say 'Mmmmmm'. It is often requested at holidays, special occasions and once instead of Birthday cake. This dish is sweet, rich and has amazing texture.

Provided by KerryBnTX

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

3 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
4 whole eggs
1 egg yolk
2 teaspoons real vanilla
1/8 teaspoon salt
6 -8 cups French bread cubes (Fresh or day old is fine)
1 cup lightly packed brown sugar
1 cup chopped pecans
3 tablespoons butter
1/8 teaspoon salt
1 cup heavy cream
1/3 cup sugar
1/2 cup irish cream (Bailey's or similar)
1/4 cup milk
1 teaspoon heaping cornstarch

Steps:

  • Directions.
  • Heat Oven to 300 degrees.
  • Butter a 9"x13" glass baking pan.
  • To prepare Custard:.
  • Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
  • To prepare Topping:.
  • Mix ingredients until crumbly and butter is incorporated throughout.
  • To assemble:.
  • Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
  • Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
  • To prepare Irish Cream Sauce:.
  • In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
  • Notes:
  • Serve sauce over pudding as desired.

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Steps:

  • 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
  • 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
  • 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
  • 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

Tips:

  • For a richer flavor, use dark rum in the sauce.
  • If you don't have a double boiler, you can place a heatproof bowl over a saucepan of simmering water to create one.
  • To make sure the bread pudding is cooked through, insert a toothpick into the center. If it comes out clean, the pudding is done.
  • Serve the bread pudding warm with the rum sauce drizzled on top.
  • Praline pecans can be made ahead of time and stored in an airtight container at room temperature for up to two weeks.
  • This bread pudding can be made ahead of time and refrigerated for up to three days. Reheat in a preheated 350 degree Fahrenheit oven for 30-45 minutes before serving.

Conclusion:

Praline pecan bread pudding with rum sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of the sweet bread pudding, the crunchy praline pecans, and the rich rum sauce is sure to please everyone. This recipe is also a great way to use up leftover bread. So next time you have some stale bread on hand, don't throw it away! Make this praline pecan bread pudding instead.

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