This rich and custardy dessert tastes like a cross betweenpecan pieand bread pudding.
And if that wasnt decadent enough, we added a homemade praline sauce to top it all off.
Day-old French bread is the best choice for thisbread pudding.
Dont worry if the top is unevenwhen it bakes, it will be extra crunchy.
If youre lucky enough to have leftovers, our Test Kitchen recommends eating it for breakfast with coffee.
Add bread cubes, stirring to thoroughly coat.
Let stand 1 hour, stirring occasionally to ensure an even coating.
Preheat oven to 350F.
Lightly grease a 13- x 9-inch baking dish with cooking spray.
Stir pecans into bread mixture, and transfer mixture to prepared dish.
Let stand 10 minutes.
Whisk in cream and brown sugar; cook, whisking constantly, until thickened, about 3 minutes.
Whisk in vanilla and salt; cook, whisking constantly, until bubbly, 2 to 3 minutes.
Serve immediately over warm bread pudding.
