Praline Bread Pudding

Praline Bread Pudding

Praline Bread Pudding

Ingredients

• Bread Pudding
• 1
• can (16.3 oz) Pillsbury™ Grands!™ refrigerated Buttermilk biscuits
• 4
• eggs, slightly beaten
• 2
• cups half-and-half
• 3/4
• cup granulated sugar
• 1
• teaspoon vanilla
• Praline Sauce
• 1/2
• cup butter
• 1
• cup packed brown sugar
• 3/4
• cup coarsely chopped pecans
• 1
• cup heavy whipping cream
• 1/2
• teaspoon vanilla
• Serve-With, If Desired
• Sweetened whipped cream

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• Steps Hide Images
• 1
• Heat oven to 350°F. Bake biscuits as directed on can. While still warm, cut each biscuit into six pieces. Arrange pieces in single layer on large flat surface; cool completely, at least 30 minutes.
• 2
• In large bowl, beat eggs, half-and-half, granulated sugar and 1 teaspoon vanilla until well blended. Add cut-up biscuit pieces; mix well. Let stand 15 minutes, stirring occasionally.
• 3
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread biscuit mixture evenly in baking dish, pressing down slightly.
• 4
• Bake 38 to 42 minutes or until knife inserted in center comes out clean. Let stand 10 minutes.
• 5
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted. Reduce heat to low; slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat to simmering. Cook 2 to 3 minutes, stirring constantly, until thickened. Let stand 10 minutes. Serve sauce over warm bread pudding with sweetened whipped cream.
• Full recipe >>   Praline Bread Pudding