Overview of Southern Pecan Praline Bread Pudding

This Southern Pecan Praline Bread Pudding is:

• Rich and custardy
• Buttery and caramel-like
• Loaded with toasted pecans
• Topped with warm praline sauce
• Perfect for holidays and Sunday dinner

What It Tastes Like

Soft, pillowy bread soaked in vanilla custard. Hints of cinnamon warmth. Crunchy pecans. And that praline topping — buttery, sweet, slightly maple-kissed.

It’s indulgent without being heavy.

Perfect for:

• Thanksgiving
• Christmas dessert
• Church potlucks
• Cozy winter nights

Full Ingredients List (Complete & Detailed)

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For the Bread Pudding

• 4 cups day-old bread, cubed
  (Brioche or French bread works beautifully)
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Pecan Praline Topping

• 1 cup pecans, chopped
• ½ cup light brown sugar, packed
• ¼ cup unsalted butter, melted
• ¼ cup pure maple syrup
• 2 tablespoons heavy cream
• Pinch of salt

Optional:

• 1 tablespoon bourbon (for authentic Southern flair)

Tools You’ll Need

• 9×9-inch baking dish
• Mixing bowls
• Whisk
• Spatula
• Saucepan

How to Make Southern Pecan Praline Bread Pudding

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Step 1: Preheat

Preheat oven to 350°F (175°C).

Lightly grease baking dish.

Step 2: Prepare the Bread

Place cubed bread into baking dish evenly.

If bread isn’t dry enough, toast lightly in oven for 8–10 minutes.

Step 3: Make the Custard

In a bowl, whisk together:

• Milk
• Heavy cream
• Sugar
• Eggs
• Vanilla
• Cinnamon
• Salt

Pour mixture evenly over bread cubes.

Press gently so bread absorbs custard.

Let sit 15 minutes.

Step 4: Bake

Bake 40–45 minutes until center is set but still soft.

Top should be golden.

Step 5: Make the Praline Topping

In a saucepan over medium heat combine:

• Brown sugar
• Melted butter
• Maple syrup
• Heavy cream
• Pinch salt

Cook 2–3 minutes until slightly thickened.

Stir in chopped pecans.

Step 6: Finish & Serve

Pour warm praline topping over hot bread pudding.

Let sit 5–10 minutes before serving.

The sauce seeps into every crevice — that’s the magic.

What to Serve With It

• Vanilla ice cream
• Fresh whipped cream
• Strong coffee
• Bourbon glaze drizzle

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Tips for Making It Perfect

• Use stale bread
• Let custard soak fully
• Don’t overbake
• Toast pecans for deeper flavor
• Serve warm

Storage Instructions

Refrigerator: 4 days
Freeze (without topping): 2 months

Reheat gently and add fresh topping if possible.

General Information

Bread pudding was born from frugality — a way to use leftover bread. In the South, it evolved into something rich and celebratory.

Adding praline topping transforms it from humble to unforgettable.

It’s a dessert rooted in tradition.

Frequently Asked Questions

Can I use sandwich bread?

Yes, but brioche or French bread gives better texture.

Can I prepare it ahead?

Yes — assemble and refrigerate overnight before baking.

Can I reduce sweetness?

Reduce sugar by ¼ cup in custard.

Can I make it alcohol-free?

Absolutely — bourbon is optional.

Nutritional Information (Per Serving – 9 Servings)

Nutrient	Amount
Calories	420 kcal
Protein	7g
Fat	24g
Carbohydrates	45g
Sugar	32g
Fiber	2g
Sodium	260mg

Approximate values.

Interactive Element

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