Praline Bread Pudding

Name: Praline Bread Pudding
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 liters 1/2-inch day-old bread cubes; 1 Tbsp butter; 6 larges egg yolks; 4 eggs; 118 milliliters granulated sugar; 1 teaspoons ground cinnamon; 1 pinch Pinch ground nutmeg; 118 milliliters heavy cream; 473 milliliters heavy cream; 710 milliliters heavy cream; 237 milliliters light brown sugar; 237 milliliters milk; 237 milliliters pecan halves; 4 Tbsps unsalted butter; 1 vanilla bean, split and scraped; 1 teaspoon pure vanilla extract; 2 Tbsps water

Praline Bread Pudding might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 794 calories, 9g of protein, and 57g of fat per serving. This recipe serves 12. A mixture of water, ground nutmeg, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes.

Instructions

Preheat the oven to 350 degrees F. Grease muffin tins with the butter.

Ingredients you will need

Butter

Equipment you will use

Muffin Tray

Oven

In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together.

Ingredients you will need

Cinnamon

Vanilla

Nutmeg

Sugar

Egg

Equipment you will use

Mixing Bowl

Whisk

Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.

Ingredients you will need

Pralines

Bread

Cream

Milk

Wrap

Equipment you will use

Plastic Wrap

Whisk

Spoon the filling into each muffin tin.

Equipment you will use

Muffin Tray

Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm.

Equipment you will use

Baking Sheet

Muffin Tray

Oven

Serve the pudding with the Anglaise sauce.

Ingredients you will need

Sauce

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water.

Ingredients you will need

Light Brown Sugar

Granulated Sugar

Heavy Cream

Butter

Water

Equipment you will use

Sauce Pan

Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F.

Ingredients you will need

Pralines

Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

Ingredients you will need

Candy

Pecans

Equipment you will use

Aluminum Foil

Wooden Spoon

Stove

Frying Pan

Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat.

Ingredients you will need

Vanilla Bean

Heavy Cream

Milk

Equipment you will use

Sauce Pan

Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.

Ingredients you will need

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Mixing Bowl

Whisk

Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.

Ingredients you will need

Custard