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Pappadeaux Praline Bread Pudding Recipe

The moment I took my first bite of Pappadeaux’s Praline Bread Pudding, I knew I had to crack the code on it!

The secret to getting the best texture is using the right kind of bread—something sturdy like French bread holds up better than sandwich slices.

When it comes to mixing the bread and egg mixture, be gentle – you don’t want to end up with a tough, dense bread pudding.

The sauce ties everything together with a deep, buttery sweetness that makes each bite even richer.

It’s best served warm, but if you have leftovers, reheating with a splash of cream keeps it from drying out!

How to Make Pappadeaux Praline Bread Pudding

pappadeaux praline bread pudding feat1

Ingredients

Bread Pudding

  • 1 loaf of French bread (about 16 oz), cubed
  • 4 cups heavy cream
  • 1 cup whole milk
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup pralines, chopped

Bourbon Sauce

  • 1 cup granulated sugar
  • ½ cup butter
  • 1 large egg, beaten
  • 1 cup heavy cream
  • ½ cup bourbon

Step-by-Step Instructions

Bread Pudding

Step 1:

Preheat your oven to 350°F (175°C). Place the cubed French bread on a baking sheet and toast in the oven for about 10 minutes, or until slightly crispy.

Step 2:

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.

Step 3:

Add the toasted bread cubes to the mixture, ensuring all pieces are well-coated. Let it sit for about 30 minutes to allow the bread to soak up the liquid. Fold in the chopped pralines.

Step 4:

Pour the mixture into a greased 9×13-inch baking dish. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Bourbon Sauce

Step 5:

In a medium saucepan over medium heat, melt the butter. Add the granulated sugar and light brown sugar, stirring until the sugars are dissolved.

Step 6:

Slowly whisk in the heavy cream and bring to a gentle boil. Add the chopped pecans and continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).

Step 7:

Remove from heat and stir in the vanilla extract. Let the sauce cool slightly.

Serve

Step 8: 

Cut the bread pudding into squares and serve warm. Generously drizzle with the praline sauce.

Tips and Tricks for Making This Recipe

pappadeaux praline bread pudding closeup on counter

Bread Choice is Key

You might want to use a hearty bread like brioche or challah for a richer flavor and texture.

Aim to use slightly stale bread if possible, as this holds up better during soaking.

Flavor Boost with Bourbon Sauce

While it’s optional, a bourbon sauce can elevate this bread pudding to new levels of deliciousness.

Make sure to drizzle it generously for that extra flavor kick!

Customize with Add-ons

Raisins can be swapped for nuts or chocolate chips for variety.

Feel free to experiment with these ingredients to tailor the recipe to your taste preferences.

What to Serve with Pappadeaux Bread Pudding

Fresh Fruit Salad

Pairing your bread pudding with a fresh fruit salad brings a refreshing burst of flavor to the table.

Consider a mix of citrus fruits and tropical delights like pineapple or mango.

The natural sweetness and vibrant colors make this a beautiful and balanced addition.

Vanilla Bean Ice Cream

A classic choice that blends perfectly with the rich, warm spices of bread pudding is vanilla bean ice cream.

The creamy texture and sweetness provide a delightful contrast.

Serve a scoop next to your pudding for an irresistible treat.

Spiced Whipped Cream

Whipping up a bowl of spiced whipped cream can add a lovely layer of flavor.

Use cinnamon or nutmeg to give it that extra punch.

This fluffy accompaniment melts into the pudding, creating an indulgent experience.

Nut Brittle

Try serving nut brittle for something a bit unexpected.

Its crunchy caramelized texture is a great contrast to the softness of the pudding.

Consider pecan or almond brittle for a nutty complement.

Roasted Stone Fruits

Roasted stone fruits like peaches or plums can offer a deliciously unexpected pairing.

The caramelized exterior and juicy interior enhance the dessert.

These fruits marry well with the warm flavors of a classic bread pudding.

Variations and Substitutions

Flavor Twists

You can transform your Pappadeaux bread pudding with some simple variations.

Try adding chocolate chips for a sweeter touch!

Fruit lovers might enjoy including raisins or dried cranberries.

Dairy Alternatives

If you’re looking to switch it up, replace the milk with almond milk or coconut milk.

Both bring unique flavors and keep the pudding rich and creamy.

Egg Substitutes

For an egg-free version, use mashed bananas or unsweetened applesauce.

These ingredients provide moisture and a bit of natural sweetness to the bread pudding.

Spice It Up

Spices like cinnamon or nutmeg add warmth and depth.

Don’t hesitate to adjust the spices based on your preference!

Nutty Options

Add some chopped pecans or walnuts for extra texture and flavor.

Toasted nuts on top can bring that satisfying crunch to each bite.

How to Store Leftover Pappadeaux Bread Pudding

pappadeaux praline bread pudding feat

Make sure you allow your Pappadeaux bread pudding to cool down completely before storing it.

This helps to maintain its delicious texture without any condensation.

An airtight container is your best friend when it comes to storage.

This will keep your pudding fresh and prevent it from drying out.

Fridge Storage

For short-term storage, the fridge is your go-to spot.

You can place the bread pudding in an airtight container, and it will stay good for up to five days.

It’s an easy and reliable way to keep it fresh.

Freezer Storage

If you’re planning to save it for later, freezing is the way to go.

Cut the pudding into portions and wrap each one tightly with plastic wrap.

Then, place them in a freezer bag or container for up to three months.

Thawing Tips

When you’re ready to enjoy your stored treat, allow it to thaw slowly in the fridge.

This gradual thawing process helps keep that original, delightful texture intact, making your dessert just as tasty as it was fresh.

Common Mistakes to Avoid

Soaking Time is Too Short

Don’t rush the soaking process.

Let the bread absorb all that rich custard for at least a few hours or overnight if possible.

Skipping this step can lead to uneven texture and dry spots.

Not Using Enough Liquid

Be generous with the liquid ingredients.

A good rule of thumb is using 1 cup of liquid for every 2 cups of bread.

Without enough liquid, you might end up with a dry dessert rather than the luscious bread pudding you’re aiming for.

Baking at Incorrect Temperatures

Check that your oven is properly preheated.

Bake your bread pudding at a moderate temperature, usually around 350°F (175°C), to avoid the risk of burning the edges while leaving the center undercooked.

An unevenly cooked pudding won’t deliver the tenderness it should.

pappadeaux praline bread pudding closeup on counter

Pappadeaux Praline Bread Pudding Recipe

The moment I took my first bite of Pappadeaux's Praline Bread Pudding, I knew I had to crack the code on it!
The secret to getting the best texture is using the right kind of bread—something sturdy like French bread holds up better than sandwich slices.
When it comes to mixing the bread and egg mixture, be gentle - you don't want to end up with a tough, dense bread pudding.
The sauce ties everything together with a deep, buttery sweetness that makes each bite even richer.
It’s best served warm, but if you have leftovers, reheating with a splash of cream keeps it from drying out!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Servings 8
Ingredients
  
Bread Pudding
  • 1 loaf of French bread about 16 oz, cubed
  • 4 cups heavy cream
  • 1 cup whole milk
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup pralines chopped
Bourbon Sauce
  • 1 cup granulated sugar
  • ½ cup butter
  • 1 large egg beaten
  • 1 cup heavy cream
  • ½ cup bourbon
Instructions
 
Bread Pudding
  • Step 1:
  • Preheat your oven to 350°F (175°C). Place the cubed French bread on a baking sheet and toast in the oven for about 10 minutes, or until slightly crispy.
  • Step 2:
  • In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
  • Step 3:
  • Add the toasted bread cubes to the mixture, ensuring all pieces are well-coated. Let it sit for about 30 minutes to allow the bread to soak up the liquid. Fold in the chopped pralines.
  • Step 4:
  • Pour the mixture into a greased 9x13-inch baking dish. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Bourbon Sauce
  • Step 5:
  • In a medium saucepan over medium heat, melt the butter. Add the granulated sugar and light brown sugar, stirring until the sugars are dissolved.
  • Step 6:
  • Slowly whisk in the heavy cream and bring to a gentle boil. Add the chopped pecans and continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
  • Step 7:
  • Remove from heat and stir in the vanilla extract. Let the sauce cool slightly.
Serve
  • Step 8:
  • Cut the bread pudding into squares and serve warm. Generously drizzle with the praline sauce.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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