How to make bread pudding recipe with sauce
The bread pudding
The praline sauce
Tips for the perfect bread pudding recipe with sauce
If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You! This recipe is based on a New Orleans-style bread pudding, which is a personal favorite. It makes the perfect holiday dessert when served alongside my tandoori turkey, cranberry sauce with orange and pomegranate, and green bean almondine recipes. Second step - Tear the bread into uniform pieces and mix with the custard in a shallow tray. Refrigerate this mixture for 30 minutes. Third step - Remove the soaked bread, remix it, and place it in an oven-proof greased casserole dish. Add the pecans, shredded coconut, and white chocolate chips and mix. Place in a preheated oven set at 350 degrees Fahrenheit and bake for one hour. Fourth step—After 45 minutes of baking, you should check on your pudding at 5-minute intervals to prevent it from overcooking. Once the edges are slightly brown and have moved away from the sides of the dish, insert a knife into the center to check that the custard is fully cooked, and then remove it from the oven. If you wish to use a thermometer, 165-170 degrees is the correct temperature. Second step - Add the vanilla bean paste and salt and stir to mix. Third step - Add the brown sugar and cook until it’s completely melted and the mixture bubbles. Fourth step - The pecans go in last, and your praline sauce is ready.
