Praline French Toast Bread Pudding

Name: Praline French Toast Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 237 milliliters firmly packed dark brown sugar; 454 grams challah (preferably the braided one) or brioche; 8 extra larges eggs; 237 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons ground nutmeg; 473 milliliters heavy whipping cream; 3 Tbsps n maple syrup for drizzling; 177 milliliters coarsely chopped pecans; 1 teaspoons table salt; 118 milliliters (1 stick) unsalted butter, softened; 1 Tbsp pure vanilla extract; 355 milliliters whole milk

The recipe Praline French Toast Bread Pudding could satisfy your American craving in around 45 minutes. Watching your figure? This vegetarian recipe has 892 calories, 13g of protein, and 56g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Not a lot of people really liked this dessert. Head to the store and pick up granulated sugar, table salt, ground cinnamon, and a few other things to make it today.

Instructions

Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath.

Ingredients you will need

Butter

Water

Equipment you will use

Baking Pan

Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.

Ingredients you will need

Bread

In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg.

Ingredients you will need

Granulated Sugar

Vanilla

Nutmeg

Cream

Egg

Milk

Salt

Equipment you will use

Hand Mixer

Bowl

Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).

Ingredients you will need

Custard

Bread

Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.

Ingredients you will need

Challah

Syrup

Wrap

Equipment you will use

Pastry Cutter

Plastic Wrap

Preheat the oven to 350°F.

Equipment you will use

Oven

Remove the plastic wrap and drizzle the maple syrup over the top.

Ingredients you will need

Maple Syrup

Wrap

Equipment you will use

Plastic Wrap

Place the dish in the center of a larger pan.

Equipment you will use

Frying Pan

Pour hot water into the pan until it comes 1 inch up the side of the baking dish.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

Ingredients you will need

Bread

Equipment you will use

Oven

The Junior's Way

Drizzle the custard very slowly over the slices of challah, giving it time to soak into the bread. You're going to think there is no way the bread can absorb all of it; be patient—it will slowly soak it all up. Lightly press the bread down into the custard as you pour. Be sure to use all of the custard!› When spreading the praline topping, be sure to push it down between the slices of bread.

Ingredients you will need

Challah

Custard

Pralines

Bread

Reprinted with permission from Junior's Home Cooking: Over 100 Recipes for Classic Comfort Food by Alan Rosen & Beth Allen. Text © 2013 by Alan Rosen and Beth Allen; photographs © 2013 by Mark Ferri. Published by the Taunton Press.