Praline Bread Pudding Recipe

• Level: Intermediate
• Yield: 12 servings
• Nutritional Information Per Serving (1 of 12 servings): Calories 760, Total Fat 57 g, Saturated Fat 31 g, Carbohydrates 57 g, Dietary Fiber 2 g, Sugar 47 g, Protein 10 g, Cholesterol 312 mg, Sodium 193 mg
• Total Time: 3 hr 15 min
• Preparation: 30 min
• Resting Time: 2 hr
• Cooking Time: 45 min

• 1 tablespoon butter
• 4 eggs
• 1 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 teaspoon pure vanilla extract
• 3 cups heavy cream
• 1 cup milk
• 6 cups leftover bread cubes, cut into 1/2-inch pieces (preferably day-old)
• 2 cups crumbled pecan pralines (see recipe below)
• 2 cups Anglaise sauce (see recipe below)

Pecan Pralines:

Makes about 12 pieces (3-inch each)

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons water
• 1 cup pecan halves

Creme Anglaise:

Yield: About 4 cups

• 2 cups heavy cream
• 1 cup milk
• 1/2 vanilla bean, split and seeds scraped
• 6 large egg yolks
• 1/2 cup granulated sugar

Instructions:

Indulge in this decadent Pecan Praline Bread Pudding a Southern comfort dessert that transforms humble bread into a creamy, nutty masterpiece topped with silky creme anglaise!

1. Preheat your oven to 350F. Generously grease muffin tins with the butter for that perfect golden edge.
2. In a large bowl, whisk together eggs, brown sugar, cinnamon, nutmeg, and vanilla until smooth and fragrant. Stir in heavy cream and milk for a lush custard base. Gently fold in bread cubes and crumbled pralines. Cover and chill for 2 hours, letting flavors meld into magic.
3. Spoon the soaked mixture into muffin cups, place the tin on a baking sheet, and bake 30-35 minutes until centers are just set and puffed. Serve warm, drizzled generously with Anglaise sauce for pure bliss.

Pecan Pralines:

1. In a heavy saucepan over medium-high heat, combine brown sugar, granulated sugar, cream, butter, and water. Stir constantly until it hits softball stage (238-240F) pure candy perfection!
2. Stir in pecan halves off heat, beating vigorously with a wooden spoon for 2 minutes until glossy and pecans are evenly coated.
3. Drop by spoonfuls onto parchment-lined sheet; cool completely for irresistible crunch.

Creme Anglaise:

1. Warm cream, milk, and vanilla bean in a saucepan over medium heat until steaming.
2. Whisk egg yolks and sugar in a bowl until pale and thick.
3. Temper by gradually whisking in 1/2 cup hot cream mixture. Return to saucepan; cook low heat, stirring nonstop (scrape corners!), 4-5 minutes until it thickens to coat a spoon.
4. Strain into a bowl, cool in ice bath while stirring your velvety sauce is ready to elevate every bite!