🌎 The World Cookbook

For the Praline:
1 cup brown sugar
1/3 cup whipping cream
1/4 cup unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
For the Bread Pudding:
1 (16 ounce) Challah bread or the bread of your choice, torn into medium size pieces
5 large eggs, slightly beaten
1½ cups caramel macchiato coffee creamer
1 cup heavy cream
1 1/3 cups pecan halves
pinch of salt

For the Praline: Bring the brown sugar, whipping cream and butter to a boil in a 1-qt. pan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in confectioners' sugar and vanilla until smooth. Pour into a 8 x 8 -inch baking pan. Cool completely. TIP: Make the night before. Cover and refrigerate overnight. For the Bread Pudding: Preheat oven to 400°. Spray a 9 x 13-inch baking pan with non stick cooking spray and set aside. In a large bowl add torn bread, eggs, coffee creamer, heavy cream, and pecans. Take a spoon or spatula and scrap out the praline candy into strips. Drop big chunks into the bread pudding. Stir until well combined and pour into prepared baking pan. Bake for 30 minutes. Cool for 10 minutes before serving.