Pecan Praline Bread Pudding with Irish Cream Sauce Recipe
Transform your dessert game with this indulgent Pecan Praline Bread Pudding with Irish Cream Sauce recipe! This decadent treat combines rich cubes of brioche or challah bread soaked in a creamy, spiced custard, studded with chopped pecans for a delightful crunch. The crowning glory is a velvety Irish cream sauce drizzled over each golden-brown serving, adding a luxurious touch of sweetness and warmth. Ready in just under 90 minutes, this dessert is perfect for impressing guests at holiday gatherings or treating yourself to a cozy, flavorful indulgence. Whether served warm with a dollop of whipped cream or enjoyed on its own, this bread pudding is a show-stopping blend of textures and flavors that will have everyone coming back for seconds. Keywords: pecan praline bread pudding, Irish cream sauce, brioche bread pudding, holiday desserts, decadent bread pudding recipe.
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Recipe Information
Ingredients
- 10 cups Brioche or challah bread
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 1 cup Packed light brown sugar
- 5 large Eggs
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Pecans, roughly chopped
- 2 tablespoons Unsalted butter
- 0.5 cup Irish cream liqueur
- 1 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the brioche or challah bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, ground cinnamon, and salt until smooth and well combined.
Pour the custard mixture evenly over the bread cubes, pressing the bread gently with the back of a spoon or your hands to soak up the liquid. Let it sit for 15 minutes to absorb.
Sprinkle the chopped pecans evenly over the top of the bread pudding.
Dot the top with small pieces of the 2 tablespoons of unsalted butter.
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the center is set, but still slightly soft.
While the bread pudding is baking, prepare the Irish cream sauce. In a small saucepan, whisk together the Irish cream liqueur and powdered sugar over medium heat until smooth and slightly thickened, about 3-5 minutes. Remove from heat and let cool slightly.
Once the bread pudding is finished baking, remove it from the oven and let it cool for at least 10 minutes before serving.
To serve, drizzle warm Irish cream sauce over individual portions of the bread pudding. Optional: Garnish with additional chopped pecans or a dollop of whipped cream.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 96.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 330 mg | 25% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
