Ingredients for Pecan Praline Bread Pudding With Irish Cream Sauce Recipe
- Heavy Whipping Cream
- Whole Milk
- Sugar
- 4 large eggs
- Egg Yolk
- Real Vanilla
- 1/4 teaspoon salt
- French Bread Cubes
- 1 cup packed light brown sugar
- 1 cup pecan halves, roughly chopped
- Butter
- 1/2 cup heavy cream
- Irish Cream
- 2 cups whole milk
- Cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pecan Praline Bread Pudding With Irish Cream Sauce Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pecan Praline Bread Pudding With Irish Cream Sauce Recipe
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed stale bread, brown sugar, pecans, melted butter, and cinnamon. Mix well to ensure the bread is evenly coated.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and salt until light and frothy.
- Pour the wet ingredients over the bread mixture and gently stir until the bread is moistened but not soggy. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
- Pour the bread pudding mixture into the prepared baking dish. Sprinkle the remaining brown sugar and pecans over the top.
- Bake for 50-60 minutes, or until the pudding is set and golden brown, and a toothpick inserted into the center comes out clean.
- While the bread pudding is baking, prepare the Irish cream sauce: In a small saucepan, combine the Irish cream liqueur, heavy cream, and powdered sugar. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the sauce is smooth and slightly thickened (about 5 minutes). Do not boil.
- Let the bread pudding cool slightly before serving. Pour the warm Irish cream sauce over the top and enjoy!
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
183g
Fat
118g
Carbs
85g
