CHOCOLATE-PRALINE BREAD PUDDING WITH CINNAMON CREAM

Chocolate-Praline Bread Pudding with Cinnamon Cream image

Categories Bread Chocolate Dessert Bake Kosher Cinnamon Simmer

Yield serves 12

Number Of Ingredients 16

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Ingredients

Praline
1/2 cup granulated sugar
1/4 cup water
3/4 cup coarsely chopped toasted pecans
Pudding
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups whole milk
3 large eggs plus 3 large egg yolks
1/2 cup granulated sugar
Pinch of kosher salt
6 cups crustless day-old bread, in 1-inch cubes
Cinnamon Cream
1 cup heavy cream
1 tablespoon plus 2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

For the praline: Lightly oil a baking sheet or line it with a silicone baking mat. Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly. Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt. Work cautiously, as hot caramel can cause a nasty burn.
Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer. Let cool until hard, then break into small pieces.
For the pudding: Preheat the oven to 350°F. Lightly butter a 9-inch square pan.
In a small saucepan, heat the cream to a simmer. Remove from the heat and let stand for 5 minutes. Put half of the chopped chocolate in a large bowl and pour the hot cream over it. Whisk until smooth.
In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended. Add to the melted chocolate mixture and whisk well.
Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally. Fold in the remaining chopped chocolate. Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the praline over the surface. Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan. Bake until the pudding is firm to the touch, about 45 minutes. Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners' sugar, and cinnamon to soft peaks.
To serve, cut the pudding into 12 pieces. Serve warm, accompanied by a dollop of cinnamon cream.