This recipe comes from my friend Jeff Clothier. In spite of being a doctor and knowing better, his bread pudding is decidedly unhealthy and powerfully good.

He’s done some experimenting with the pralines and recommends using a crumbly version rather than creamy. Get his praline recipe here.


Bread Pudding

  • 2 cups pralines, crumbled
  • 1 baguette (Any crusty bread will do. You need about 6 cups of crusty bread cut into 1 inch cubes.)
  • pinch nutmeg, ground
  • 4 cups cream
  • 4 eggs
  • 1 cup brown sugar
  • 1 vanilla
  • 1/2 teaspoon cinnamon


  • 1/4 cup bourbon
  • 1/4 cup cream
  • 1 cup powdered sugar
  • 1/2 stick butter, unsalted


  1. Whisk together eggs, brown sugar, cinnamon, nutmeg and vanilla extract.
  2. Next whisk in 4 cups of cream.
  3. Fold the bread cubes into the liquid and let it soak in a refrigerator for at least 2 hours.
  4. Fold in 2 cups of the crumbled pralines and transfer to a 9\"\" x 13\"\" baking dish.
  5. Bake in a 350° for about an hour or until done. The time may depend on the dryness of the bread. Dr. Clothier likes to use the \"jiggle test.\" Shake the dish to see if there is any jiggle to the pudding. It should be fairly solid. You can also test for doneness by inserting a toothpick. It\'s ready when the toothpick comes out reasonably clean.
  6. While the pudding is baking make the sauce. Place ingredients in a heavy bottom saucepan and heat to a low boil, stirring constantly. Reduce heat and continue to cook until sauce is smooth and thickened.
  7. Pour sauce over baked bread pudding right before serving.