This shop, Chocolate Bread Pudding, was compensated by Collective Bias, Inc.
When I created Chocolate Bread Pudding with Praline Sauce, I had no idea it would go viral . . . with my family. I hit it out of the ballpark with this one.
Pralines are a Southern Thing
Pralines haven’t always been a southern thing. Those delectable confections of almonds and caramelized sugar were brought over to New Orleans by French settlers. Due to almonds being in short supply and the South’s beloved pecans in abundance, New Orlean chefs ditched the almonds and added pecans and cream. That’s how the south’s pralines were born.
I’ve turned pralines into a sauce that will rival any chef’s creation. Keep reading for the easy praline sauce recipe and my delicious Chocolate Bread Pudding.
With Easter right around the corner and brunch in high demand, I decided to create a Chocolate Bread Pudding. We won’t be making pralines, but we will be making the best praline sauce I’ve ever tasted. Relax, this entire dish is so easy to make and your family will love it.
The crunchiness of the bread, the chocolate and peanut butter goodness of BUTTERFINGER® Peanut Butter Cup Eggs slowly melting over the pudding and the smooth, silky deliciousness of the praline sauce takes this bread pudding to the next level.
RECIPE UPDATE: I’m pretty sure the Butterfinger Peanut Butter Cup Eggs have been discontinued. I can no longer find them at the grocery store. However, Butterfinger does have NestEggs, which are bite-sized peanut butter chocolate eggs. The 10-ounce package will work perfectly in this recipe.
You could also replace the Butterfinger Eggs with Reese’s Peanut Butter Cups in this recipe.
Time Saver Tip
Helpful Hint: To save time, I make the bread pudding and the praline sauce the night before Easter. But don’t wait until Easter to try this. You’ve got to make it now. It’s that good!
How to Make the Bread Pudding
To make the bread pudding, cut a french bread loaf into 1″ cubes. I used whole wheat french bread, but you can use white, too.
In a mixing bowl, whisk together eggs, heavy whipping cream, milk, brown sugar, vanilla, salt, and ground nutmeg. Pour over bread crumbs and gently stir to coat all the bread cubes. Let sit for at least an hour or overnight.
On the morning of, I let the bread pudding come to room temperature and sprinkle with toasted pecans before baking at 350º for approximately 45 minutes.
Top with Butterfinger Eggs
This is where the chocolate part comes in!
As soon as the bread pudding finishes baking, I add the BUTTERFINGER® eggs. It’s the perfect topping for my Praline Bread Pudding.
It’s a Masterpiece
Y’all, it has to be said. I’ve created a masterpiece and I’ve been patting myself on the back ever since I took the first bite.
My daughter happened to stop by the day I took this recipe for a test drive. I had just taken the bread pudding out of the oven and was placing the BUTTERFINGER® Eggs on top. She said it was the best stuff she had ever tasted. I totally agree!
Drizzle Bread Pudding with Praline Sauce
After scooping up my yummy bread pudding into pretty bowls, I top it off with a drizzle of praline sauce and whipped cream. This bread pudding is the star of my brunch buffet!
How to Make Praline Sauce
To make my easy no-fail praline sauce, combine brown sugar, half & half, and 1/2 cup butter in a medium saucepan. Bring to a boil, stirring constantly, and boil for one minute.
Remove from heat, add vanilla and pecans and let cool.
Store leftovers in the fridge. This sauce is also good drizzled over vanilla ice cream and topped with chopped BUTTERFINGER® Peanut Butter Cup Eggs.
If the praline sauce gets too thick after being in the fridge, nuke it in the microwave for about 10 seconds. Stir before serving.
How to Toast Pecans
To toast pecans, spread them in a single layer in a baking pan. Bake at 350° until golden brown, stirring often. Watch carefully. Nuts will be toasted in 6-10 minutes.
Do you serve brunch on Easter? I do hope you try my Chocolate Bread Pudding. It’s so easy to double or triple the recipe.
- 3 large eggs
- 1-1/2 cups heavy whipping cream
- 1-1/2 cups milk
- 1 cup packed dark brown sugar
- 1 tablespoons vanilla extract
- 1/4 teaspoon table salt
- 1/4 teaspoon ground nutmeg
- 1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 7 cups)
- 1 cup coarsely chopped toasted pecans
- BUTTERFINGER® Cup Eggs 6pk (for topping the bread pudding)
- 1 cup firmly packed brown sugar
- 1/2 cup half-and-half
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans
- Stir together the first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans.
- Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour the bread mixture into the dish. Bake in the preheated oven until bubbly around edges and firm in the center, about 45 minutes. Let stand 5 minutes.
- As soon as the bread pudding comes out of the oven, top with the Butterfinger Eggs. Serve warm with Praline Sauce.
- To make the praline sauce, combine the brown sugar, half and half, and butter in a small saucepan over medium heat. Bring to a boil; cook, stirring constantly, 1 minute. Remove from heat; stir in pecans and vanilla.
Update: I believe the Butterfinger Peanut Butter Cup Eggs have been discontinued. You can replace the eggs with Butterfinger NestEggs Bite-Sized Chocolate Eggs (10 oz.) OR Reese Peanut Butter Cups.
Amount Per Serving Calories 502Total Fat 31gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 15gCholesterol 115mgSodium 358mgCarbohydrates 49gFiber 2gSugar 30gProtein 9g
You May Also Like These Delicious Recipes
- Overnight French Toast With Praline Topping (My Favorite Breakfast!)
- Apple Bread With Praline Topping
- Pecan Praline Topped Cheesecake
- Butterfinger Peanut Butter Cup Trifle
- Apple Bundt Cake With Praline Frosting
Originally published March 2015 and updated March 2021