When I host a brunch time gathering, I like to make something that is definitely a treat, but that has enough substance to keep you going through the next part of the day. This hearty bread pudding was perfect on both counts. I tried it with fruit, nuts, whipped cream, and powdered sugar and cinnamon. My little guy declared it “honey cake” (Why? I have no idea, as it’s nothing like cake, but if it makes him happy, it makes me happy.) and kept trying to steal mine. (You’re lucky I got a photo for you, as he’s perfectly capable of inserting his spoon right into my photo shoot!)
My guests also seemed to approve, as I got many compliments. My only word of advice is to make sure you use a large enough casserole. I did not, and the praline topping boiled over into an unholy mess in my oven. Enjoy!
Honey Praline Bread Pudding Recipe
- 1 16 oz loaf raisin bread slices cut in half
- 8 eggs
- 1/4 cup butter melted
- 3 1/4 cups milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 3/4 cup butter
- 1 1/3 cups brown sugar
- 3 Tablespoons honey
Grease the inside of a large (at least 2.5 liters) casserole dish. Arrange the bread slices inside.
Beat together eggs, milk, melted butter, vanilla, and cinnamon. Pour over slices and cover. Refrigerate overnight.
In the morning, preheat the oven to 350 degrees.
In a large glass mixing bowl or measuring cup, combine remaining butter, sugar, and honey and microwave, on high, in 1 minute increments until hot and bubbly. Pour over bread and egg mixture in pan.
Bake for 40 minutes uncovered, or until the center is set.
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