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Bread Pudding With Praline Sauce

Bread Pudding With Praline Sauce

Serves: 8

Hands On Time: 

Total Time: 


8-day-old French bread dinner rolls (or any crusty dinner rolls)
1 cup granulated sugar
1 quart half and half
5 eggs
1/4 teaspoon vanilla extract

Praline Sauce (makes about 1 1/2 cups; 8 to 12 servings):
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 cup heavy whipping cream
1/4 teaspoon vanilla extract

Whipped cream, for serving (optional)
Chopped walnuts, for serving (optional) 


Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking dish

Cut each French bread dinner roll in half and then cut into 3/8-inch or 1/2-inch slices. 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.

Spread the bread mixture evenly in the prepared baking dish. Bake for 45 to 50 minutes, until pudding is set and lightly browned on top. Serve each piece with 2-3 tablespoons praline sauce and optional whipped cream and chopped walnuts.

To make praline sauce: In a heavy saucepan, melt the butter over medium-high heat. Stir in the brown sugar, then bring to a rolling boil. Boil for 2 minutes. Stir in the cream, return to a boil, then immediately remove from the heat. Stir in the vanilla. Serve at room temperature.


Per serving (with Praline Sauce): 697 calories (percent of calories from fat, 53), 11 grams protein, 73 grams carbohydrates, 1 gram fiber, 42 grams fat (24 grams saturated), 249 milligrams cholesterol, 265 milligrams sodium.

For Praline Sauce:
Per serving: 311 calories (percent of calories from fat, 63), 1 gram protein, 28 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 72 milligrams cholesterol, 24 milligrams sodium.

About the recipe

Enjoy Southern Kitchen's recipe for this wonderful bread-based dessert.

This family recipe was served at Village Cafe from the day it opened in 1990 until it closed. "It's still the most popular dessert we sell, " owner Tom Shaver said. "It's certainly a comfort food, but you're not going to find it on other restaurant menus. It's more like what you're going to get at Grandma's house."
When preparing praline sauce, be very careful around the boiling sugar syrup.

Recipe courtesy of Village Cafe in Fayetteville, Ga.