Recipe Database
Praline Bread/Challah Pudding
Praline Bread/Challah Pudding

For the Bread pudding:

1 TB. butter
4 eggs
1 c. light brown sugar
1/2 tsp. ground cinnamon
Pinch of nutmeg
1 tsp. vanilla
3 c. heavy cream
1 c. milk
6 c. day old bread, cubed (Chef Fred used Challah)
2 c. crumbled pralines

For the Anglaise Sauce

2 c. heavy cream
1/2 c. sugar
1 vanilla bean split and scraped
5 egg yolks

Preheat oven to 350ยบ. Grease a baking dish with butter. In a mixing bowl, whisk the eggs, sugar, cinnamon, Nutmeg, and vanilla. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture and refrigerate for 2 hours.
Pour the filling into the baking dish and bake for about 30 t0 35 minutes or until the center is firm. Serve with Anglaise Sauce.

In a saucepan, over high heat, whisk the cream with the sugar and vanilla bean. Bring to a simmer and remove from heat. Temper the egg yolks by stirring just 1/4 c. of the cream mixture into the yolks, until incorporated. Turn the egg yolk mixture into the sauce and stir until blended. Return the saucepan to low heat and cook for 2 to 4 minutes, stirring often. Remove from the heat and strain thru a fine mesh sieve.

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