Introducing a decadent twist on a Southern classic: Praline Bread Pudding Bundt Cake with Praline Sauce. This delightful dessert combines the rich flavors of pecans, brown sugar, and butter in a moist and comforting bread pudding, elevated to a new level of elegance when baked in a Bundt cake pan. A luscious praline sauce infuses every bite, adding a caramelized sweetness that perfectly complements the tender crumb of the bread. With its beautiful presentation and irresistible taste, this recipe is sure to become a favorite for gatherings and special occasions, bringing a taste of Southern hospitality to your table.
Vibe: While preparing this delectable Praline Bread Pudding Bundt Cake, I would suggest setting the mood with the smooth and soulful sounds of "Georgia on My Mind" by Ray Charles. Its soothing melody and heartfelt lyrics perfectly complement the warm and comforting flavors of this Southern-inspired dessert, creating a delightful culinary experience that's as soulful as the music itself. So turn up the volume, let the music fill the kitchen, and enjoy the process of creating something truly special for yourself and your loved ones.
Ingredients:
For the Bread Pudding:
1 loaf of day-old French bread, cut into 1-inch cubes
4 cups whole milk
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup bourbon (optional)
1 cup chopped pecans
1/2 cup packed light brown sugar
1/2 cup unsalted butter
-/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
Powdered sugar (optional, for dusting)
For the Praline Sauce:
1 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1/2 cup chopped pecans
1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt cake pan thoroughly with butter or cooking spray.
2. In a saucepan over medium heat, melt 1/2 cup of butter for the praline sauce. Stir in 1 cup of packed light brown sugar until dissolved. Add 1/4 cup of heavy cream and continue stirring until the mixture is smooth and slightly thickened. Remove from heat and stir in 1/2 cup of chopped pecans and 1 teaspoon of vanilla extract. Pour the praline sauce into the bottom of the greased Bundt cake pan, spreading it evenly.
3. In a large mixing bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, and bourbon (if using) until well combined.
4. Add the cubed French bread to the bowl, ensuring all the bread is coated with the milk mixture. Allow it to sit for about 10-15 minutes to absorb the liquid.
5. In a separate saucepan over medium heat, melt the remaining 1/2 cup of butter for the bread pudding. Stir in 1/2 cup of packed light brown sugar, 1 cup of chopped pecans, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, and a pinch of salt. Cook, stirring constantly, until the sugar is melted and the mixture is well combined (about 3-5 minutes). Remove from heat.
6. Pour half of the bread mixture into the prepared Bundt cake pan on top of the praline sauce. Sprinkle half of the pecan praline mixture over the bread. Repeat with the remaining bread mixture and pecan praline mixture.
7. Gently press down on the bread mixture in the pan to ensure it's evenly distributed.
8. Cover the Bundt cake pan tightly with aluminum foil and place it on a baking sheet to catch any potential drips. Bake in the preheated oven for 50-60 minutes, or until the bread pudding is set and a toothpick inserted into the center comes out clean.
9. Remove the foil and let the bread pudding cool in the pan for about 10-15 minutes.
10. Place a serving plate upside down over the Bundt cake pan. Carefully flip the pan and plate together to release the bread pudding onto the serving plate. Gently tap the bottom of the pan if needed to help release the pudding.
11. Let the bread pudding cool slightly before serving. Dust with powdered sugar for an extra touch of elegance, if desired.
12. Serve slices of the Praline Bread Pudding Bundt Cake warm, drizzled with additional praline sauce if desired.
Enjoy your enhanced Praline Bread Pudding Bundt Cake with Praline Sauce!
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