AUNT LOIS' AMAZING BREAD PUDDING with PECAN PRALINE SAUCE

I love my Aunt Lois'. I have been close to her since my birth. She is just
so sweet and loveable and so very hospitable. I try to visit her in South
Louisiana, every year when I make mu annual trip. You'd love her too, if you ever met her. She is an amaxing cook. Like my precious Mother who is now in Heaven,about whom this phrase was said,Aunt Lois,I believe,also,"Could take an Old Shoe and cook it and make it taste good and make a fabulous gravy with it.

Aunt Lois' is Famous for her bread pudding with pecan praline sauce on top.

AUNT LOIS uses hamburger buns because they give the bread pudding
so much flavor. She toasts them in the oven til golden brown.
This recipe is so amazing. I suggest making it for a church dinner
or for a group of friends, because it is hard to resist going back
for seconds when you make it, and it'd be better to have plenty
people to share it with.

AUNT LOIS' BREAD PUDDING

8 whole lg. hamburger buns, toasted until golden , then broken up
6 eggs
2 c sugar
1 lg. can evaporated milk (not condensed)
4 reg. milk
1 bar butter, melted
1 pint pears(fresh canned) with the juice (you can use canned figs,peaches or you can add raisins if you like.
(Aunt Lois' used just her canned pears.)
1 Tablespoon Pure Vanilla Extract

Bake 350 or 375 Degrees 35-45 mins.


PRALINE ICING

1 lg. can evap. milk
1 c sugar
1 bar butter
1 tsp vanilla
1 c chpd. toasted pecans

Cook 15 mins til hard ball stage . Remove from heat and stir in toasted pecans .

MY TIP...if you heat the butter and add the sugar and heat it til it starts to dissolve, then, add the evap. milk and cook it til it start to thicken, about 15 minutes,until it reaches the Hard Ball stage...it will go alot faster than putting it all in at once and stirring for an hour.....because the sugar reaches
a high temperature sooner.

You add the pecans at this point.

Pour the thickened Praline Sauce over the Bread Pudding.

Serve warm.
O.M.G.
Please let me know what you think about this work of art.