Someone asked for my bread pudding recipe – which I’ll be making for Sunday’s Super Bowl party.
The one and only time I’ve ever made bread pudding was last year for a Mardi Gras party, when I used pound cake in place of the bread. I thought it was delicious but it was so sweet, it made my teeth ache.
I have two recipes and can’t decide which one to use. I’m leaning toward Paula Deen’s “Praline Bread Pudding” because it just sounds to darn easy, and is reminiscent of the little praline shop I once frequented in the French Quarter.
But hey, have you priced Maple Syrup lately? It’s as expensive as a good bottle bourbon.
The second recipe is compliments of Shannon Lindell, who cooks on the WCBI morning show twice a week. It sounds cook except I detest raisins and will be forced to pick them out one by one after serving my dish.
Paula Deen’s Praline French Toast Bread Pudding
1-1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread (1 –inch thick)
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
Butter a 13 by 9 inch casserole dish. Mix the eggs, half and half, maple syrup and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with egg mixture. Cover with plastic wrap and let is soak overnight in the refrigerator.
Preheat oven to 350 degrees. Make the topping by melting butter and adding sugar and maple syrup. Cook for one to two minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving. Serves 8.
Shannon Lindell’s Bread Pudding
1 loaf cinnamon raisin bread*
1 stick butter, melted
4 eggs, beaten
2 C. heavy cream
2 C. half and half
1 C. brown sugar
1/2 C. white sugar
1/2 tsp. ground nutmeg
2 tsp. vanilla extract
*If your bread is not stale, place pieces on a pan and place in a 200 degree oven for 20 to 30 minutes, or until hard to the touch. Break bread into small pieces and place into a greased, 13×9 glass baking dish. Drizzle melted butter over bread pieces. In a medium mixing bowl, combine eggs, cream, half and half, brown sugar, white sugar, nutmeg, and vanilla. Beat with a whisk until well mixed. Pour egg mixture over bread pieces, and lightly push down with your whisk until bread is covered and soaking up the egg mixture. Let rest on the countertop for at least 30 minutes. If planning on letting it rest for a longer amount of time, cover the dish and chill until baking time. Bake at 350 degrees for 60 to 75 minutes, or until the top is golden brown and puffy, the middle springs back when lightly tapped and jiggles just a little bit when you shake it.
If anyone else out there has a tried and true recipe, I’d love to hear it.