This recipe comes from my friend Jeff Clothier. In spite of being a doctor and knowing better, his bread pudding is decidedly unhealthy and powerfully good.
He’s done some experimenting with the pralines and recommends using a crumbly version rather than creamy. Get his praline recipe here.
- Category: Dessert
- 2 cups pralines, crumbled
- 1 baguette (Any crusty bread will do. You need about 6 cups of crusty bread cut into 1 inch cubes.)
- pinch nutmeg, ground
- 4 cups cream
- 4 eggs
- 1 cup brown sugar
- 1 vanilla
- 1/2 teaspoon cinnamon
- 1/4 cup bourbon
- 1/4 cup cream
- 1 cup powdered sugar
- 1/2 stick butter, unsalted
- Whisk together eggs, brown sugar, cinnamon, nutmeg and vanilla extract.
- Next whisk in 4 cups of cream.
- Fold the bread cubes into the liquid and let it soak in a refrigerator for at least 2 hours.
- Fold in 2 cups of the crumbled pralines and transfer to a 9\"\" x 13\"\" baking dish.
- Bake in a 350° for about an hour or until done. The time may depend on the dryness of the bread. Dr. Clothier likes to use the \"jiggle test.\" Shake the dish to see if there is any jiggle to the pudding. It should be fairly solid. You can also test for doneness by inserting a toothpick. It\'s ready when the toothpick comes out reasonably clean.
- While the pudding is baking make the sauce. Place ingredients in a heavy bottom saucepan and heat to a low boil, stirring constantly. Reduce heat and continue to cook until sauce is smooth and thickened.
- Pour sauce over baked bread pudding right before serving.