Praline bread pudding

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter
4 \N Eggs
1 cup Light brown sugar
½ teaspoon Ground cinnamon
\N pinch Nutmeg
1 teaspoon Pure vanilla extract
3 cups Heavy cream
1 cup Milk
6 cups Day-old bread cubes
\N \N (1/2-inch)
2 cups Crumbled pralines, recipe
\N \N Follows
2 cups Anglaise Sauce (recipe
\N \N Follows)

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. Refrigerator 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.

Yield: 12 servings


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