Meme's Bread Pudding with Praline Sauce
1/4 cup butter, melted
2 cups half-and-half
2 cups milk
18 slices of Evangeline Maid Bread, torn into small pieces
3 eggs lightly beaten
3 cups white sugar
4 tsp vanilla extract
1-1/2 tsp ground cinnamon
1/4 cup raisins, or more to taste (optional)
1/2 lbs unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans
Preheat oven to 325 degrees F (165 degrees C).
Coat a 13x9-inch baking dish with 1/4 cup melted butter.
Pour half-and-half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring.
Stir eggs into the bread mixture until incorporated.
Add sugar, vanilla extract, cinnamon, and raisins, stirring each addition into the mixture before adding the next.
Spoon bread mixture into prepared baking dish.
Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
Stir 1/2 lb unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil.
Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Recipe submitted by Elaine Henry