A Jill Of All Trades Bread Pudding With Vanilla Ice Cream And Praline T his is by far my favorite bread pudding! the praline sauce is amazing and can be used alone on ice cream. the praline sauce is amazing and can be used alone on ice cream. the combination of the creamy bread pudding and sweet praline sauce is divine!. 2. in a bowl, whisk together milk, heavy whipping cream, sugar, vanilla, eggs and cinnamon until blended. pour over the bread mixture, soaking the bread thoroughly. 3. bake for 1 hour, or until the pudding has firmed. 4. to make the praline sauce, heat ½ cup of butter in a large saucepan until melted. use a large saucepan, as the mixture will.
A Jill Of All Trades Bread Pudding With Vanilla Ice Cream And Praline 2 teaspoons pure vanilla extract. method. preheat the oven to 350 degrees. grease a 9 by 9 by 2 inch baking dish. mix together granulated sugar, eggs, and milk in a bowl; add vanilla. pour over cubed bread and let sit for 30 minutes. in another bowl, mix and crumble together brown sugar, butter, and pecans. Transfer to a large bowl. sprinkle sugar over the bread slices. pour half and half over the bread. in a medium bowl, beat together the eggs and vanilla and pour over the bread. mix the bread mixture gently but thoroughly, then let mixture soak for 15 minutes. mix again and then allow to soak another 15 minutes. meanwhile, prepare praline sauce. Preheat oven to 325 degrees f (165 degrees c). coat a 13x9 inch baking dish with 1 4 cup melted butter. pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. stir eggs into the bread mixture until incorporated. add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each. Step 1. coat a rimmed baking sheet with nonstick spray. stir the sugar and water in a heavy small saucepan over medium heat until the sugar dissolves. increase the heat to high and boil without.
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