Bread Pudding with Praline Sauce

Recipe View Preheat oven to 325°F (165°C). Generously grease a 13x9-inch baking dish with butter. (5 minutes)

Recipe View In a large bowl, combine the half-and-half and milk. Add the torn French bread and gently press down to submerge. Let soak for 10 minutes, allowing the bread to absorb the liquid. (15 minutes)

Recipe View Gently stir in the lightly beaten eggs until just combined. Add the granulated sugar, vanilla extract, cinnamon, and raisins (if using), mixing well after each addition. (5 minutes)

Recipe View Pour the bread mixture into the prepared baking dish, spreading evenly. (2 minutes)

Recipe View Bake in the preheated oven for 50-60 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean. (60 minutes)

Recipe View While the bread pudding is baking, prepare the Praline Sauce: In a heavy-bottomed saucepan over medium heat, combine the 1/2 pound unsalted butter, heavy cream, and brown sugar. (2 minutes)

Recipe View Bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until the sugar is completely dissolved and the sauce has thickened slightly, stirring occasionally. (7 minutes)

Recipe View Stir in the chopped toasted pecans. (1 minutes)

Recipe View Once the bread pudding is done, let it cool slightly before serving. Spoon the warm Praline Sauce generously over each serving.