![Pecan Pie Bread Pudding](https://cdn.statically.io/img/www.southernliving.com/thmb/wxZ23yn600TaeSnZDYSif14yOy0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/PecanPieBreadPudding_01432-S-1-2000-f39076ad957a40519d547c6ca790f5b8.jpg)
Ingredients
Pecan Pie Bread Pudding
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6 large eggs
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3 cups heavy whipping cream
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3 cups whole milk
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1 1/2 cups dark brown sugar, packed
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1/2 cup dark corn syrup
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2 tablespoons vanilla extract
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1/2 teaspoon salt
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1 16 ounce day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
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Cooking Spray
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2 cups pecans, toasted and coarsely chopped
Praline Sauce
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3 tablespoons butter
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1 tablespoon all-purpose flour
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1 cup heavy cream
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1/2 cup dark brown sugar, packed
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2 tablespoons vanilla extract
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1/4 teaspoon salt
Directions
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Prepare the Pecan Pie Bread Pudding: Whisk together eggs, cream, milk, brown sugar, corn syrup, vanilla, and table salt in a very large bowl. Add bread cubes, stirring to thoroughly coat. Let stand 1 hour, stirring occasionally to ensure an even coating.
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Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Stir pecans into bread mixture, and transfer mixture to prepared dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 10 minutes.
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Meanwhile, prepare the Praline Sauce: Melt butter in a small saucepan over medium-low; whisk in flour, and cook, whisking constantly, until foamy and golden brown, 3 to 4 minutes. Whisk in cream and brown sugar; cook, whisking constantly, until thickened, about 3 minutes. Whisk in vanilla and salt; cook, whisking constantly, until bubbly, 2 to 3 minutes. Serve immediately over warm bread pudding.