Recipe: Praline Bread Pudding

PRALINE BREAD PUDDING

FOR THE PRALINE:
2 cups granulated sugar
1/2 cup water
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 cups pecan halves, roasted*
FOR THE BREAD PUDDING:
6 large egg yolks
3 cups heavy cream
3 cups milk
1 cup firmly packed light brown sugar
3/4 cup bourbon
1 vanilla bean, split lengthwise
1/2 cup golden raisins (not necessary if using raisin bread)
2 1/2 pounds challah, raisin, or brioche bread, cut into 1-inch pieces

TO MAKE THE PRALINE:
Line the baking sheet with baking parchment or lightly oil the sheet. In a medium-size heavy saucepan, stir together the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and continue to cook until the mixture becomes golden brown, about 7 to 10 minutes.

Remove the pan from the heat and then whisk in the butter. Immediately whisk in the cream. Stir in the pecans and pour the mixture on the prepared baking sheet. Set aside and cool completely. When it is cool, break the praline into 2- to 3-inch pieces.

Preheat the oven to 350 degrees F. Lightly butter a 9-inch square baking dish.

TO MAKE THE CUSTARD FOR THE BREAD PUDDING:
Place the egg yolks in a medium bowl and lightly whisk together. In a medium saucepan, combine the heavy cream, milk, brown sugar, bourbon and vanilla bean. Bring the mixture to a boil over medium heat. Remove the pan from the heat. Set aside and let cool to 80 degrees (warm to the touch when tested with your fingertip). Whisk the eggs into the mixture.

Scatter over the bottom of the prepared baking dish, then the raisins (if using), and half of the bread, then half of the praline. Repeat the layers. Pour the custard mixture over the top.

Bake for 50 to 60 minutes, or until a knife inserted into the center of the pudding comes out clean.

*To roast pecans and other nuts, preheat oven to 375 degrees and arrange the nuts in a single layer on baking sheet. Place the sheet in the oven and roast until the nuts become golden brown, 5 to 6 minutes. Watch carefully to make sure the nuts don't burn. Store in an airtight container at room temperature for up to 2 weeks.

Makes 10 servings
Source: The New Low-Country Cooking by Marvin Woods