Praline-Pecan Bread Pudding
Published by St. Martins Griffin
Your guests will find it impossible to resist this Southern-style pecan-and-cinnamon-flavored bread pudding. Serve it with French Quarter Praline Dip as a sauce and brew a cup of chicory coffee. Now you and your guests can enjoy the flavors of New Orleans.
Spoon French Quarter Praline Dip over individual-breed pudding servings for a decadent delight.
SERVES6 TO 8
Cooking Methodslow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecreamy, sweet
Type of Dishdessert, pudding
- Nonstick cooking spray
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 3 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 7 to 8 cups cubed cinnamon swirl bread
- ½ cup pecan pieces, toasted (see Notes)
Line a 4-quart slow cooker with parchment paper. Spray the parchment paper with nonstick spray.
In a large bowl, whisk together the condensed milk, evaporated milk, eggs, and cinnamon.
Add the bread cubes and pecans and stir gently. Pour the mixture into the slow cooker. Cover the slow cooker and bake on low for 2 to 3 hours, or until the pudding is set.
Spoon the warm bread pudding into individual serving bowls.
2015 Roxanne Wyss & Kathy Moore