Photo: Praline Bread Pudding Recipe
Ingredients
- 1 tablespoon butter
- 4 eggs
- 1 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch nutmeg
- 1 teaspoon pure vanilla extract
- 3 cups heavy cream
- 1 cup milk
- 6 cups 1/2-inch day-old bread cubes
- 2 cups crumbled pralines, recipe follows
- 2 cups Anglaise Sauce, recipe follows
Directions
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 place in the refrigerator. 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.
Pralines:
- 1/2 pound light brown sugar (1 cup plus 2 tablespoons)
- Pinch salt
- 1/4 cup plus 2 tablespoons evaporated milk
- 1 1/2 teaspoons butter
- 1 cup chopped pecans
Mix sugar, salt, evaporated milk, and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
Yield: about 1 dozen
Anglaise Sauce:
- 2 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean split and scraped
- 5 egg yolks
In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.
Yield: 2 1/2 cups
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By careyawalker197...
Farmers Branch, TX
on May 11, 2013
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Overall, a sound recipe. I did NOT make them into muffins. I tried on the first round, but there was too much liquid to keep a muffin form, which is a GOOD thing for bread pudding. So we baked it in a casserole dish on 375 degrees. I also, instead of mixing the praline mixture throughout the pudding mix, I poured it on half the mix after it was in the dish, then layered it with the rest of the mix, and placed the praline mixture all over the top of the pudding. When it started to get dark, I just tented the pudding so it didn't dry out.
As for the praline recipe, it stunk imho. I would use a different one if you can. If you can't, at the pecans once the temp gets to the appropriate temperature before adding the nuts. The nuts stops the temp from rising for a long time, and the sugar tends to burn on the bottom of the pan.
Creme Anglaise was perfection!
By cidlang_8818712
Clive, IA
on February 18, 2013
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This recipe is my #1 go to recipe for dessert! It is also my most requested dessert! I also add chopped pecans to the sauce. Delicious!
By line_pb
on March 26, 2012
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Oh my gosh, this recipe was a major hit in a household of difficult eaters!!! I had to use margarine and lactose free cream and milk since I have 2 lactose intolerance family members. I also ran out of cream so couldn’t make the Anglaise sauce, but the bread pudding was just amazing without it as well !! I can just imagine if I would have used real butter!!
Emeril, we visited your restaurant in Orlando by the Universal Studio,it was just amazing!!! We are once again heading for Florida but this time in Miami and were looking forward to visiting one of your restaurants again but just realised you closed your restaurant in Miami! That’s too bad!! It was a shocker for my daughters and husband!
Read all 31 reviews