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Warm Praline Bread Pudding Recipe
A plate of warm bread pudding brings back many great memories for many people. If you’ve always wanted to make this special treat at home, this recipe is for you.
Ingredient List
- 4 eggs 1 tablespoon of butter
- 1 cup of light brown sugar
- 1/2 teaspoon of cinnamon
- A pinch of nutmeg
- 1 teaspoon of vanilla extract
- 1 cup of milk
- 3 cups of heavy cream
- 6 cups of bread cubes
- 2 cups of crumbled pralines
- 2 cups of sauce
Preparation Steps
Preheat the oven to 350 degrees Fahrenheit. Use the butter to grease a muffin tin.
Use a mixing bowl to whisk the eggs, sugar, nutmeg, cinnamon and vanilla. Mix well, then whisk in the milk and cream. Slowly fold in the bread cubes and the pralines.
Cover the mixture with plastic wrap and refrigerate for two hours. After the mixture has set for two hours, spoon the filing into each of the muffin tins, then place the muffin tin on a baking sheet and bake for approximately 30 to 35 minutes, just until the center is firm. Top the bread putting with sauce and serve immediately.
Crumbled Praline Recipe
Ingredient List
- 8 ounces of light brown sugar, divided into 1 cup and 2 tablespoons
- pinch of salt
- 1/4 cup plus 2 tablespoons of evaporated milk
- 1-1/2 teaspoons of butter
- 1 cup of chopped pecans
Preparation Steps
Mix the sugar, salt, evaporated milk and butter in a heavy saucepan and cook over low heat, stirring with a wooden spoon until the sugar has dissolved. Stir in the pecans and cook the mixture over medium heat until it reaches a temperature of 230 to 240 degrees Fahrenheit. Use a candy thermometer for precise temperature measurement.
Remove the saucepan from the heat and stir until the mixture has thickened. Drop the pralines teaspoon by teaspoon on to a baking sheet which has been lined with parchment paper. The teaspoons of praline mixture should be approximately one inch apart. Allow the praline mixture to cool completely and store in an airtight container.
Bread Pudding Sauce
Ingredient List
- 1/2 cup of sugar
- 2 cups of heavy cream
- 1 vanilla bean
- 5 egg yolks
Preparation Steps
Use a saucepan over high heat to whisk the cream, the sugar and the vanilla bean together. Bring the mixture to a simmer and then remove from the heat.
Use a bowl to beat the egg yolks until they are thick and frothy. Turn the egg yolk mixture into the sauce and continue to stir until they are thoroughly blended.
Return the saucepan to low heat and cook an additional two to four minutes, stirring the mixture often to prevent it from scorching. Remove the mixture from the heat and drain using a fine sieve.
