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Prep 10min
Total60min
Servings10
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Ingredients
1
loaf cinnamon swirl bread
2/3
cup golden raisins
2/3
cup sugar
2
cups milk
1
cup heavy whipping cream
2
teaspoons vanilla extract
4
eggs, beaten
1/2
teaspoon cinnamon
PRALINE SAUCE
1
cup unsalted butter (cubed)
3/4
cup chopped pecans
3
cups light brown sugar
3/4
cup heavy whipping cream
1/4
teaspoon cinnamon
1 1/4
cups sour cream
3/4
teaspoon vanilla extract
To Serve
Vanilla ice cream
Whipped cream
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Steps
1
Preheat oven to 325º. Coat the bottom and sides of a 13x9 baking dish heavily with butter. Tear cinnamon bread into 1-inch pieces. Mix with raisins and spread evenly in the prepared baking dish, turning bread crust-side down to prevent burning.
2
In a bowl, whisk together milk, heavy whipping cream, sugar, vanilla, eggs and cinnamon until blended. Pour over the bread mixture, soaking the bread thoroughly.
3
Bake for 1 hour, or until the pudding has firmed.
4
To make the praline sauce, heat ½ cup of butter in a large saucepan until melted. Use a large saucepan, as the mixture will foam. Add pecans to melted butter and mix well. Bring to a boil. Boil until the pecans begin to change color. Add the remaining butter and mix well, then remove from heat. In a second saucepan, combine the brown sugar, heavy whipping cream and cinnamon, and mix well. Cook over low heat until the mixture has blended, stirring constantly. Increase the heat, and continue stirring. Cook until the temperature reaches 230º (use a candy thermometer). Stir in the pecan mixture. Add the sour cream and vanilla, and mix well. Remove from heat.
5
Serve bread pudding topped in warm praline sauce with a scoop of vanilla ice cream next to the pudding, and a dollop of whipped cream, if desired.
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No nutrition information available for this recipe
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