Best Bread Pudding With Praline Sauce Recipes

COPYCAT FAMOUS DAVE'S™ BREAD PUDDING WITH PRALINE SAUCE

Steps:

• Preheat oven to 325º. Coat the bottom and sides of a 13x9 baking dish heavily with butter. Tear cinnamon bread into 1-inch pieces. Mix with raisins and spread evenly in the prepared baking dish, turning bread crust-side down to prevent burning.
• In a bowl, whisk together milk, heavy whipping cream, sugar, vanilla, eggs and cinnamon until blended. Pour over the bread mixture, soaking the bread thoroughly.
• Bake for 1 hour, or until the pudding has firmed.
• To make the praline sauce, heat ½ cup of butter in a large saucepan until melted. Use a large saucepan, as the mixture will foam. Add pecans to melted butter and mix well. Bring to a boil. Boil until the pecans begin to change color. Add the remaining butter and mix well, then remove from heat. In a second saucepan, combine the brown sugar, heavy whipping cream and cinnamon, and mix well. Cook over low heat until the mixture has blended, stirring constantly. Increase the heat, and continue stirring. Cook until the temperature reaches 230º (use a candy thermometer). Stir in the pecan mixture. Add the sour cream and vanilla, and mix well. Remove from heat.
• Serve bread pudding topped in warm praline sauce with a scoop of vanilla ice cream next to the pudding, and a dollop of whipped cream, if desired.

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.