Wheat Bread Pudding a la' Praline

24 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Wheat Bread Pudding a la' Praline
Old fashioned bread pudding with a different look and the same amazing taste (less a few calories). This lighter version uses wheat French bread and Splenda alongside traditional sugar, with optional pralines for an indulgent finish.

Ingredients

24 servings
  • 1/2 of a loaf of wheat French bread
  • 3 eggs, beaten
  • 1/2 cup granulated white sugar
  • 1/2 cup splenda
  • 2 1/2 cups milk
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • A few pralines (optional and indulgent)

Step-by-Step Instructions

  1. Tear the wheat bread into small pieces in a 9x13 or 8x8 pan.
  2. In a bowl, combine the sugar, Splenda, cinnamon and nutmeg. Combine with the beaten eggs, then add the milk and vanilla. Pour the mixture over the bread pieces.
  3. I like to place the mixture aside or in the refrigerator and let the wet ingredients be absorbed into the bread before baking (15-30 minutes is ideal). This step is optional, you can bake immediately if you prefer.
  4. When ready to bake, preheat oven to 350 degrees. Bake for 50 minutes to 1 hour, until the pudding is set and the top is golden brown.

Common Problems and Solutions

Q: Why is my bread pudding too dry?

A: Make sure to let the bread soak in the custard mixture for at least 15-30 minutes before baking. The wheat bread needs time to absorb the liquid. If it still seems dry, add an extra 1/4 to 1/2 cup of milk.

Q: Can I use regular white bread instead of wheat French bread?

A: Absolutely! Regular French bread or even day-old white bread works perfectly. The wheat version just adds a little more fiber and a slightly nuttier flavor.

Tips and Techniques

Using slightly stale or day-old bread actually works better than fresh bread because it absorbs the custard mixture more effectively without becoming mushy. If your bread is very fresh, you can dry it out in a 200-degree oven for 10 minutes first.

Ingredient Substitutions

  • wheat French bread: regular French bread, white bread, or brioche
  • Splenda: additional white sugar, brown sugar, or honey
  • whole milk: 2% milk, half-and-half, or evaporated milk
  • pralines: chopped pecans with brown sugar, or skip for a simpler version

Equipment Needed

  • 9x13 inch baking pan or 8x8 inch pan
  • Mixing bowl
  • Whisk or fork for beating eggs

Historical Context

Bread pudding is a beloved Louisiana dessert with French roots, traditionally made to use up stale French bread. This lighter version maintains the comfort-food appeal while making a few modern health-conscious swaps.