Breakfast Praline Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Baked French toast inspired this simple make-ahead dish thatâs perfect for a large holiday meal in the morning. It also travels well. Ingredients:
8 eggs, lightly beaten |
2 cups half-and-half cream |
1 cup 2% milk |
2 tablespoons brown sugar |
3 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
3/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 loaf (1 pound) french bread, cut into 1-inch cubes |
1 cup chopped pecans |
1/2 cup packed brown sugar |
1/2 cup butter, melted |
Directions:
1. In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight.
2. Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted near the center comes out clean. Serve warm. Yield: 12 servings.
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