Bread Pudding With Praline Sauce. Preheat the oven to 350 degrees. Then mix up your custard (that's all the wet ingredients) and pour it over the bread.
Make bread pudding with leftover fruitcake, raisin bread from www.pinterest.com
Preheat the oven to 325 degrees. Step 5, prepare sauce while milk mixture is standing. As soon as the bread pudding comes out of the oven, top with the butterfinger eggs.
Once the bread pudding is baked, pour the praline sauce over it and it is ready to serve.
In a sauce pan, heat 4 c of the milk to warm and set aside. Step 1, use a wire whisk to blend milk and egg together in a 1 1/2 quart round casserole. Pour over the bread mixture.
Next add the heavy cream and bring to a simmer.
Preheat the oven to 400 degrees. Step 2, stir in brown sugar. Remove from water bath and let stand until completely cold.
Spread topping mixture evenly over custard.
Cook, whisking constantly, until thickened, about 3 minutes. Gradually add the warmed milk, stirring constantly. Combine brown sugar, corn syrup, butter, brandy, cinnamon sticks, rum, vanilla extract, and nutmeg in heavy small saucepan.
Bake in preheated oven until bubbly around edges and firm in center, about 1 hour,.
Pour custard mixture into buttered pan. Mix ingredients until crumbly and butter is incorporated throughout. Combine 3/4 c milk, the eggs, sugar, salt and vanilla extract in a large mixing bowl.
The praline sauce is easy to make.
Pour bread mixture into dish. Bring to boil, stirring until brown. Bake 45 minute @ 300 degrees.
