Praline Bread Pudding Louisiana Style Food

PRALINE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
• In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
• Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
• In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. 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.
• Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. 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. 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.
• Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.

BREAD PUDDING WITH CHOCOLATE CHIPS AND WARM PRALINE SAUCE

Steps:

• Praline Sauce:.
• Combine brown sugar, corn syrup, butter, brandy, cinnamon sticks, rum, vanilla extract, and nutmeg in heavy small saucepan. Bring to boil, stirring until brown sugar dissolves. Boil 1 minute. Mix in pecans. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.).
• Bread Pudding:.
• Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Spread bread cubes in dish in even layer. Sprinkle chocolate chips and pecans over. Whisk milk, sugar, and eggs in large bowl to blend. Whisk in melted butter. Pour custard over bread mixture in dish. Let stand at room temperature until bread has absorbed almost all of custard, occasionally pressing bread cubes into custard, about 1 hour.
• Bake pudding until top puffs up and is golden and crisp in places, about 1 hour 10 minutes. Cool at least 15 minutes. Serve with vanilla ice cream and warm praline sauce.

PRALINE FRENCH TOAST BREAD PUDDING

Steps:

• 1. 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. 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.
• 2. 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. 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).
• 3. 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.
• 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. 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.

LOUISIANA BREAD PUDDING

Steps:

• Preheat oven to 350. In a large mixing bowl whisk together eggs, cream, and milk until well combined. Add in sugar cinnamon vanilla and splash of butter until everything is well blended(you can smell heaven). Now you have to get messy, break up all of the bread into the custard and fold together by hand until all of the bread is soaked(you will have some excess liquid but its ok) and let sit for about 20 minutes. Melt the the 1 stick of butter and pour the melted butter in a 13 x 9 baking dish. Pour the bread pudding into the dish and bake for 50-60 minutes in which i prefer 60 but your oven is different but the sides should form a nice brown crust.
• For the sauce,slightly melt white chocolate chips in a bowl in microwave and set aside. In a saucepan melt 1 stick butter on medium heat until it starts to slightly bubble, add in bourbon, cream and powdered sugar and whisk while still on heat until well combined and then add melted white chocolate chips and continue to whisk, if too thick add more cream.
• I say start the sauce 20 minutes before you pull the bread pudding out of the oven and if you decide not to use the white chocolate chips in the sauce then substitute 1 cup of granulated sugar for the powdered sugar and add more bourbon.

BREAKFAST PRALINE BREAD PUDDING

Steps:

• In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

PRALINE BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees and lightly grease a 9 x 13 pan.
• 2. Mix sugar, eggs, vanilla and cream in a bowl. Blend in the pecans and pour mixture over the staled bread pieces. Stir, evenly coating the bread. Allow to sit for 10 minitues to absorb the liquid.
• 3. While waiting, prepare the praline topping in another bowl. Mix the softened butter and the brown sugar, then stir in the chopped pecans. Set aside.
• 4. Pour the bread pudding mixture into the prepared baking dish and press lightly into the pan to get rid of air pockets. Crumble the Praline Topping evenly over the top.
• 5. Bake at 350 degrees for 35-45 minutes or until set. Do not over cook! Can be served as is or with the vanilla sauce if preferred.
• 6. To prepare the vanilla sauce, mix the confectioners' sugar and vanilla with milk or water. Add the liquid a bit at time to bring it to a smooth consistency that is easy enough to drizzle over the bread pudding. Once you have reached the desired consistency, heat over low heat until heated through and drizzle evenly over the pudding. Enjoy!

BREAD PUDDING WITH PRALINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.