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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!
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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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