Ingredients for Maple Pecan Praline Topped French Toast Bread Pudding
- Stale Bread
- 4 large eggs
- 2 cups whole milk
- Half And Half
- 1 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 cup chopped pecans
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How to Make Maple Pecan Praline Topped French Toast Bread Pudding
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla extract, cinnamon, and salt until well combined.
- Cut the stale gluten-free bread into 1-inch cubes. Add the bread cubes to the custard mixture, gently stirring to ensure all the bread is coated.
- Let the bread soak in the custard for at least 15 minutes, or up to 30 minutes for a richer pudding. The longer it soaks, the better it will absorb the custard.
- While the bread soaks, prepare the praline topping. In a medium saucepan over medium heat, combine the butter, brown sugar, pecans, and maple syrup.
- Cook, stirring frequently, until the sugar dissolves and the mixture turns a light golden brown and bubbly. Remove from heat and set aside to cool slightly.
- Pour the bread mixture into the prepared baking dish. Sprinkle the praline topping evenly over the top.
- Bake for 45-55 minutes, or until the pudding is set and the topping is golden brown. A toothpick inserted into the center should come out with moist crumbs.
- Let the bread pudding cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
124g
Fat
62g
Carbs
14g
