Bread Pudding with Praline Sauce

OMG! I think I have died and gone to heaven eating this fantastic praline bread pudding! It is awesome! And it tastes great either hot or cold. It was so easy to make. I halved the recipe and otherwise followed the recipe except I used walnuts instead of pecans just because that is what I had on hand. Thank you for sharing your wonderful recipe.

This is VERY sweet -- especially if you're going to add a sweet sauce to top it off. I wish I had followed my instincts and cut the sugar down to 2 cups. I would also mix all the ingredients together before pouring them into the bread -- otherwise you're likely to break down the bread completely .-- so you get mush. I like the crusts also because that helps to keep it from compacting down too much -- just make sure to soak bread long enough to absorb the liquids.

I made this recipe for our Christmas dinner. My family ate every crumb! I am rating this recipe AS WRITTEN. I didn't change a thing. This is my first time trying to make bread pudding and it came out great. Thank you for sharing! I have been told I will be making this at every family gathering from now on :)

Absolutely amazing. Use whatever bread you have- French, boule etc. I cut some of the harder top off - but would be fine to leave crust on. Make sure you toast pecans. I made ahead and stored in frig until my dinner party. I think key is to cook in rectangular pan as recommended- and don't overcook. I served with fresh whipped cream with vanilla extract mixed in AND ice cream on other side. I wish I had saved some pecans to garnish the top- or pan caramelized pecans for the top. Maybe that would have been too over the top- lol. Major hit of a dinner party. I think would easily serve 8-12 people+. I wish I had taken a photo! Ps- I plumped the raisins in a tablespoon of hot water with vanilla extract- zapped in microwave on very low a minute.

Without a doubt the best bread pudding I have ever made. I did use a loaf of Pepperidge Farm Cinnamon Raisin bread ( exactly 1 pound ) to save a little time. The sauce was perfect. I give this 5 stars.

I had been looking for a Banana Bread Pudding recipe and made a couple of alterations to this recipe. I reduced the vanilla extract to 2 tsps and added 2 tsps of banana extract. Instread of raisins I added to 2 cups of sliced banana which I had tossed with a little lemon juice. It worked out perfect.

This bread pudding is the best. I beat my my mothers recipe with this one.

LOVE, LOVE, LOVE this recipe! Made this for a Valentine's Day supper as my husband is a Southern boy. The best bread pudding I have ever eaten. This recipe puts ALL of the restaurant bread puddings I have had to shame. When you combine this recipe with love it's unbeatable. Thank you for sharing this treasure of a recipe. Lisa M.

This without a doubt is the best bread pudding I have ever had. I used a loaf of wheat french bread as well as omitting one cup of the milk and adding heavy cream. Makes it just a little richer as well as a better match for the pecans. Dianne

OMG this is killer. I had never made bread pudding before but this was easy. I used golden raisins (soaked in hot water to plump) and added 1/4 cup more to recipe. I also took a little butter in my frying pan and sautéed the pecans prior to making the sauce. My husband loved this and I took half to the hospital where I volunteer and everyone said it was the best bread pudding they ever had. Will make again only next time I will add a few more pecans to sauce and cut sugar to 2 1/2 cups, and add a little more cinnamon and vanilla. Either way this is a perfect dish to impress people. Thanks for the recipe.

Very good recipe. Use a very big mixing bowl. In addition to cinnamon i added 1 teaspoon ginger, 1 teaspoon allspice, and 1 teaspoon nutmeg. I had a small bad of praline pecans that i rough chopped and added to sauce. All said and done this is one awesome recipe! Even better after it sits and settles!

Phenomenal exactly as written. I didn't change a thing. We ate it warm the night I baked it, and cold the following night. Both were absolutely delicious. Thank you for a solid recipe that is easy and scrumptous!

Unbelievably great....I cut back on the sugar a little bit (2 cups instead of 3) because my husband doesn't like anything too sweet. Hands down great recipe!!!!!!

Need to cut sugar back to 2 cups not 3 ... but still excellent..every one loved it.

Rich, rich, rich, but oh soooo good! This was the first time I made bread pudding and was able to use up old stale odds and ends of different kinds of bread left in my refrigerator in this (waste not want not). I also cut back to 2 cups of sugar instead of 3. The sauce was an added bonus!

My husband's a bread pudding critic and freak. He likes it rich and thick, not mushy and eggy. This is it. I tore the pieces "some small, some medium." I used 2 and 3/4 cup of sugar, instead of the 3 suggested, and although delicious, 2 cups will be fine next time. The texture was perfect and the praline sauce fantastic. I decided not to pour the praline sauce over the pan ,but over individual servings instead. YUM!

This was my first time making bread pudding. I followed this recipe exactly and it turned out awesome! It tasted professionally made and only took a few minutes to put together. I LOVED it.

This is the first time to make bread pudding. I'm not sure if it was I just don't like bread pudding or I didn't follow the recipe correctly but I didn't like final product. It reminded me of mashed up french toast. LOL. Lets just say, I still have 3/4 of a dish left...no one in the house really cared for it. BUT it could just be we aren't bread pudding fans.

THIS WAS AMAZING! DIDN'T CHANGE A THING!!

My family enjoy this dessert very much I doubled the cinnamon . My 90 yr Mother said it remaindered her of her Mothers cooking

I made this as written. By far this was the best. I'm making it again for Mother's day and I'm the mother. Gotta have it.

This is absolutely sinful. I do cut the sugar back to 2 cups and it is still plenty sweet. This makes my whole family smile when I fix this!

10 STARS for the sauce! Just like the pralines from Aunt Sally's in New Orleans. You can make a dessert out of the sauce itself. Serve it over ice cream or on your finger, its heavenly either way. Don't forget to toast the pecans (and watch them carefully so you don't burn them). I use THIS sauce on the Bread Pudding with Whiskey Sauce III recipe. It's just like grandma used to make!

EXCELLENT, SOO SWEET, EASY. I read reviews and followed with success. I did not use full 1/4 cup of butter in pan, I also only used 2 cups of sugar. I also combined eggs and few other following ingredients together then mixed in bread at once. I used all bread ,crusts included. Turned out just fine. Sauce very good and sweet . Toasted pecans . Be attentive to sauce. Stir. I served with whip cream. I think it was important to help cut sweetness. Also few blueberries on plate. Many positive comments all loved.

Awesome bread pudding! I used 2 1/2 cups of sugar for the bread, I also mixed all of those ingredients together and poured over the bread at once, and then stirred the bread mixture occasionally until all liquid was absorbed. Other than cutting down on the sugar in that mix, the only other change that I made was to add 2 tablespoons of spiced rum to the sauce mixture while it was boiling. My entire family raved about it. Definitely a keeper! Thanks for sharing!

This recipe is fabulous and was easy to make.

Best ever! I have made it several times, add raisins and walnuts into the mix, as well as occasionally adding cooked apples (with sugar and cinnamon)

This is the best Bread Pudding recipe .It's a winner.

Simply divine! So easy, so aromatic. Made this using challah bread. Followed others' advice and reduced sugar to 2 cups (could easily cut it to 1 and would be fine with a sweet bread). Would also recommend all 1/2 and 1/2 for a richer texture/taste. Didn't presoak raisins because they cook up plump in the egg/milk. Thanks for the wonderful recipe!

Easy to make and delicious! Oh my goodness I did cut mine back to two cups of sugar second time I made it and it's just as good!

Pretty good. I think it was a little too much butter in the sauce. The taste was much better the next day.

It was good. However, if I make it again, I will put just a little salt in the pudding. It's way sweet. Plus, the sauce recipe calls for 1/2 pound of butter. That's two sticks. That is too much butter. I boiled it a couple of times and simmered it for about 20 minutes. Sauce never did get thickned up.

This is devine!! I cut sugar down 1/2 cup but will cut the sugar down by another 1/2 cup. Also added the nuts to the pudding instead of the sauce.

Love this recipe . A little rich but everyone liked it. Yes I will make this again.

A good old bread pud, but far too sweet. I didn't use bread, but stale brioche. Also I don't see the need to put everything one by one. I mixed it all together and left it for 30 mins to soak well. I dislike dried fruit cooked, so used some cherries and raspberries. The praline sauce was a delicious addition. Note. One usually makes bread pud with stale bread. It used to be the dessert of the poor and was taken down to the baker for him to cook with the bread.

Absolutely wonderful! First time I made bread pudding. I did add Frangelica Liquour to the carmel sauce. Family loved it.

I made only one change- I cut the sugar in half. I used 1.5 cups of sugar and the loaf of French bread I bought was only 12 ounces but I followed everything else exactly. It came out perfect! It was delicious! Everyone raved about it. The sauce is delicious and easy to make. I probably could have made less than what the recipe called for as I had a lot left over. I'd also recommend poking holes in the bread pudding to get the sauce to soak in a little more. Really good! I'm glad I didn't do 3 cups of sugar though, I feel like it would've been way to sweet with the sauce.

Made this last night for family Christmas. It was a hit. Added 1/4 teaspoon of nutmeg and reduced sugar by 1/2 cup.

This bread pudding was the best I have ever made. The only change I made was to add dried cranberries with the raisins since I didnt have enough raisins. My husband and guest loved it. Great recipe, easy and fast to make.

Thanks for sharing this recipe!! Have made this three times now. Made it the first time with croissants second time with left over yeast rolls (home made) and tonight with regular white bread. Made with half the sugar each time. First two were delicious!! Thinking, with this pecan sauce you could probably make the pudding with cardboard and it would still be good. LOL Anyway, we'll see how tonight goes. The house is smelling yummmy.

Made this with my mother ("mature" :-) excellent cook) watching over me. She didn’t think it would be done in 50 minutes and she was right. I had it in for 65 minutes and when I scooped the corner out, liquid rushed out of the center. It’s back in the oven *sad face*. Odd thing is that the inside oven temp read 325 so I’m perplexed why it was still liquid. Anyway, I used Hawaiian sweet rolls and 1 1/2 cups of sugar and the corner piece I scooped out was much too sweet, and I’m the gal that could eat cotton candy all day, so I like sweet stuff. If you’re using sweet bread I wouldn’t use more than 1 cup sugar. Hopefully this will eventually thicken up and maybe it’ll be better with some homemade unsweetened whipped cream to cut the sweetness.

Took this to a dinner party where it received rave reviews and several requests for the recipe. One person thought it was a "secret" family recipe. I used 2-1/2 cups sugar followed the rest of the recipe as written. I did have to bake it considerably longer than 50 minutes.

OMGoodness! I've made bread pudding before, but not with this sauce. Took it to work for a Fat Tuesday celebration. I did, however, mix all my ingredients and added them all at once to the bread, then let it soak for the 10 mins. Distributes them more evenly and kept the texture I like as there is not as much stirring of the soggy bread. Also reduced the sugar to 2 cups. The sauce, especially, was fantastic!

Wow, my first time making bread pudding...and what a great recipe! I halved the recipe and ended up cooking it for about 10 minutes longer than stated to get the bread slightly brown on top. Next time I may try to use day old French bread instead. That topping is very simple and absolutely makes the finished result fabulous. Thanks for sharing

This recipe is fantastic. I have made it for years! I used to work sn overnight shift and we would have slow cooker Sundays. We would alternate who brought in the meal for that shift. I would occasionally do breakfast and I would make this recipe in a slow cooker and call it French toast. I would add a package of microwave turkey sausage on top just to keep warm and we would eat it all night. It was always a huge hit. I typically substituted the French bread with challah and cut the sugar down to about 1 cup to 1/2 cups. I'm making it for the first time this week in a 13x9 using French bread and I hope it's as good!

This is amazing! We serve this in our restaurant and get RAVE reviews. Remove the sauce and it's a great base recipe for other flavors too. I add rhubarb and serve with heavy cream.

Great recipe! Not for anyone on a diet! Great flavour. Next time I make it I might but praline sauce in half. - quite sweet but good.

I made this for Thanksgiving 2018 and everybody loved it. There was none left. I did use only half the sugar listed in the pudding and praline sauce because we have diabetics in the family but it still came out delicious and sweet. Top it with whipped cream or vanilla ice cream. Oh my!!

I used a little less sugar in the pudding. I also mixed the eggs, sugar, cinnamon and vanilla together before I mixed with soaked bread. Everyone loved this dessert. The praline sauce is very good.

I just used some stale bread in the cabinet and I mix the wet ingredients and pour over the bread chunks rather than stir, because I prefer that consistency, but the recipe is great and THAT SAUCE! YUM!

Fanfreakintastic after I changed it a little. I used salted butter to grease the pan. I only used 2 cups of sugar on the advice of other reviewers. I used the one pound loaf of Pepperidge Farm cinnamon raisin bread plus 2 more pieces of wheat bread sliced into small cubes. For the sauce, I agreed with another reviewer that 1/2 pound of butter is too much. I used 1 stick plus 2 T. I didn't use heavy cream, just regular. This was probably a mistake. The sauce wasn't very thick. I had added 1 T of whiskey while it was boiling. It was just too sweet. I served it with vanilla ice cream and sauce on top. My mom and I decided it is the BEST EVER!!!

This is so stinkin' good. Practically perfect in every way. Have made many times, always by the recipe, and love it every time. We use challah bread, but have used regular bread, cinnamon raisin bread and probably others. Prefer challah, but that's personal taste.

This is an absolutely FANTASTIC recipe!! DING DING! We have a winner! I used 2 & 2/3 c. heavy cream & 1 & 1/3 c. 2% milk in pudding mixture. I decreased the white sugar to 2 & 1/2c. (2c would have probably been fine too). I added 1tsp salt to the pudding & 1/2 tsp salt to the praline sauce. The cream & milk ratio was because I had a lot of cream! I added the salt because I like the sweet/salty combo. It came out perfect. ??

Made no changes and will make again.

The bread pudding is delicious. As others have suggested, I cut back on the sugar to 2-1/2 c. I added about 1/2 c. golden raisins, so that added sweetness too, and in the future I would cut it back to 2 c. sugar. I didn't have enough butter to make the praline sauce, and I wonder if it would have been gilding the lily, although I'm sure it would have been delicious. It took more like an hour and 20 minutes to bake it completely.

My husband made it for a potluck, It was a big hit! It is very rich and decadent. He added abut a 1/2 tsp of nutmeg and substituted glazed pecans (since we had some at home already) for the toasted pecans.

Delicious! I doubled the recipe as I made it for a large gathering, and used two loafs French and one loaf sourdough. Also, I did less sugar like other reviewers. Amazing!!

He loved it lol reeeeaaallu loves it. Thanks for sharing the recipe.

Fantastic. I doubled the raisins but other than that followed the recipe exactly. Soooooooooo good!!

Delicious! I have tried several bread pudding recipes before and could not find one that was perfect. This one is sensational! Family and friends could not get enough! Next time I think I will try to add a little bourbon to the sauce.

excellent! easy to make. cooked for 52 min. did just add 2 cups sugar and some extra seasonings. sauce was not difficult either.

OMGoodness, Yum! I wasn't sure if the sauce was supposed to be poured over the whole dish before serving or if it was to be served on the side. I chose to serve it on the side as it would likely have made the pudding too soggy for my tastes. That said, if the sauce is to be served separately, don't boil the cream mixture as it gets a curdled appearance. Next time I will try using only 2 cups of sugar in the bread.

This is seriously dangerous. I made sure to stick exactly to the recipe, and it came out

I cut the ingredients in half to make a 8x8 square glass pan. It was awesome!!! Everyone who ate it loved it.

Personal preference: I use 4 eggs, half the sugar for the bread pudding (the sauce is very sweet), mix the wet ingredients & then pour it over the bread. 2nd time I made it I used egg whites (had a carton that needed using) subbed 1/2 the milk with almond milk (had a carton that needed using), used turbinado sugar (out of white sugar). Couldn't even tell I had subbed anything. The sauce is what makes this SO Delicious! I do make sure the sugar is dissolved before pouring it on the bread, and then I let it sit 30 min for good absorption.

As most people have mentioned on this recipe, I used less sugar by 2/3 cup, but think I’ll cut it down to 2 cups next time. I was in a hurry, so I just mixed my liquids and sugar and cinnamon all together and poured it on the bread. (I didn’t even measure!) It baked up beautifully. When making the sauce, I kept cooking and stirring and it didn’t seem to thicken. We were running late for our church small group, so I just poured ITV not s container to transport and went on our way. I have to say, the praline sauce is to die for. When I tasted it at church it was fantastic and everyone loved it! Had to tell them I just followed the Allrecipes.com recipe I found. The next day I warmed some up after dinner and it was still just as delicious as when it was fresh. This is saved to my favorites for next time!

Very sweet, so for me I could use less sugar, but my husband will love it! I used a darker bread (what I had leftover) and used part whit and part brown sugar in the pudding (again, What I had left after Thanksgiving cooking). I’d make it again. Yum!

I doubled this recipe but cut back on the sugar as other's suggested, using 3 cups. I also let my French bread pieces sit out until they got stale before mixing with the milk. It was out of this world! I will definitely make this again!

I used 2 cups sugar- was very good

Found the bread pudding was a little bit watery and took considerably longer to cook. But the taste is to die for! Would make it again but would add more pecans into the sauce and more bread into the mixture.

I made this just like the recipe called for & it was awesome!! I made it for a Bunco party. I did a Cajun themed lunch & it was the hit of the lunch. Everyone wanted the recipe. My mom used to make bread pudding for us when we were little & it was always good. It was the first time I made it & my husband wants to know if I'm going to make it for just him. LOL

I made this Thanksgiving 2015 and it was a big hit! Easy to make and was delicious hot or cold!

I made this exactly as the recipe is. It was great!

This bread pudding recipe he gets no stars. However the sauce was very good I even scraped it all off for ice cream topping. It was heavy and had no flavor at all. I'm slowly but surely learning I can't trust this site for good recipes you're better off going to professional cooks

This was not appetizing looking. A glaze of congealed butter on top. It tasted ok, but was not a hit. I would not make it again.

Excellent! I used Hawaiian Sweet Rolls, lessened the sugar to 1/2 cup added 1 extra egg. Also combined heavy cream with unsweetened coconut milk. Kept the topping as stated. So decadent ~ a true comfort food!

So yummy and decadent! Would be a great dessert at Thanksgiving.

Oh. My. Goodness. Ahhhhh-mazing. Amazing. Amazing. I made this for Christmas, and it was outstanding

It turned out terrific except instead of 50 minutes, move took almost 2 hours!

Did as instructed. WOW!!!

Pudding turned out good but the amount of butter needed for topping was too much. I had to add extra ingredients to cut the butter taste.

I used the praline sauce recipe with my mother's bread pudding recipe. It was delicious. Maybe my best ever!

I'm from Louisiana and I have bread pudding quite often. This is the first time I made it. The recipe is a good one. It came out delicious.

This was a great dish. I cut the white sugar to 2 cups. I wish I had cut the sugar in the topping too. I would suggest toasting your pecans on top the stove while letting the bread soak up the milk. My husband loved it!

Sooo good and very easy! Have made it about 4 times now, and even tripled the recipe to serve at the VFW where I cook. Everyone loved it! I made homemade whipped cream to top it ,but the heat of pudding melts the whipped cream down too fast for me. So am going to try some vanilla ice cream on the next batch and serve it slightly warm instead of very warm. The praline sauce is deliciously rich, so a little goes a long way. This bread pudding also freezes well. Wrap serving size pieces in saran wrap and pop in freezer. Didn't last very long, it was calling my name very time I walked into kitchen! LOL!

Consider these changes: 1. Cut the recipe raisins, cinnamon, and bread, instead use a loaf of your favorite raisin bread; 2. Cut sugar in half; 3. Put all bread pieces in a buttered 9 x 13. (I Like to dry out my bread first in a very low oven before breaking it into pieces-about 6 to eight pieces per slice, not too small); 4. Mix all the liquified ingredients together into a pudding type mixture and carefully pour all over the bread pieces. Use a flat spatula to gently lift the bread pieces to allow liquid to reach the bottom of the pan, so that the bread soaks all the liquid up evenly. Let the entire soak an hour or even overnight. 5. And Most importantly, Do Not Stir!! Stirring makes it Tough! This makes the consistency much nicer! Bake as directed and make the praline sauce for serving! Knocks their socks off! Aragdoll

This is wonderful!

This was my 1st every attempt at making bread pudding and it was a home run!!! I used leftover dinner rolls that I had, and cut the sugar down to 2 1/2 cups. The sauce makes A LOT, so I may cut it in half next time. Absolutely the best bread pudding I've ever had!!!

I have made this many times for friends and family and they all ask for it again and again.

Made with one cup Stevia,(pretending to be good) one cup white sugar and one cup light brown sugar. Quite good, sweet, with a soft texture. I've had bread puddings that were not as soft as this one turns out - Matter of taste. The caramel pecan sauce would make cardboard your favorite desert. Guests loved it, one of them took a big container home. None went to waste!

My Dad asked me to make a bread pudding for him. I came across this recipe and made it for him today. He said that it was the best bread pudding he ever tasted.

Fabulous bread pudding. Second time I made it, I cut the sugar back to 2 cups and it was extremely sweet. I may try it once again and will cut the sugar to 1 1/2 cups. The praline sauce never thickened for me and in light of the 2 sticks of butter and all that heavy cream, I think next time I might skip the sauce and just blob the top with some whipped cream. I would like to add that I'm no stranger to sugar. It is my downfall in life so for a sugar-holic to say something is too sweet, it certainly must be so, but still, it is very delicious! Thanks for sharing.

fantastic!!! used 2 1/2 c sugar instead of 3, a loaf of Italian bread instead of french, and 2 tablespoons of vanilla. I also omitted the raisins. This was a huge hit everyone loved it.

It was absolutely delicious...I added a teaspoon of vanilla to the praline sauce for added flavor and used walnuts instead of pecans...a major in a family that never really liked bread pudding - now it's specifically requested....

Excellent!!!

Excellent and easy! I halved it and it was perfect for my needs. I did add pecans along with raisins and had then on top also. Delicious. I did not think it too sweet as some others have. Will make this my go-to recipe for BP.

I used 1 cup less sugar. Excellent flavor.

Absolutely delicious. Only problem was that I didn't make enough!

A new family favorite! Perfect to make & take fior active families too! Thanks - a great receipe!!