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Bread Pudding with Praline Sauce

Source of Recipe


Ferdinand Johnson, via Primordial Soup Kitchen






List of Ingredients



• 4 T unsalted butter, softened
  
• 1/2 lb unsalted butter, cut in small pieces
  
• 1-1/2 lb loaf French bread, thinly sliced and toasted
  
• 5 eggs
  
• 3 C milk
  
• 1-1/2 C + 3 T sugar
  
• 1/4 t salt
  
• 3 t vanilla
  
• 1 C raisins
  
• 1 C chopped pecans, lightly toasted
  
• 1 t cinnamon
  
• 1/2 t freshly grated nutmeg
  
• ----------
  
• Praline Sauce:
  
• 1/2 lb unsalted butter
  
• 1 C brown sugar
  
• 1 C heavy cream
  






Instructions



1. Preheat the oven to 350F. Butter a 9" by 13" glass baking dish with the softened butter. Set aside.
   
   
2. Tear the toast in bite-size pieces and place in a large bowl.
   
   
3. In another bowl, whisk the eggs with the milk, 1-1/2 C of sugar and the salt
   
   
4. Beat in the vanilla
   
   
5. Pour the mixture over the bread and set aside until it is completely absorbed.
   
   
6. Meanwhile, in a medium bowl, toss the raisins with the pecans.
   
   
7. In a small bowl, mix the cinnamon, nutmeg and the remaining 3 T sugar.
   
   
8. Fold the raisins and pecans into the moistened bread and transfer to the prepared baking dish; pat down evenly.
   
   
9. Sprinkle the spiced sugar and the diced butter over the bread pudding and cover with foil.
   
   
10. Set the baking dish in a larger pan of hot water and bake for 50 minutes to 1 hour, or until the pudding feels firm and a knife inserted in the center comes out clean.
    
    
11. Remove the foil and let sit for 10 minutes.
    
    
12. To make the sauce, combine all of the ingredients in a saucepan and bring to a boil over high heat.
    
    
13. Reduce the heat and simmer for 5 minutes.
    
    
14. Serve the pudding in squares, with the Praline Sauce spooned on top.
    
    
15. Makes 16 servings.
    
    






Final Comments


New Orleans' favorite pudding, this version by Ferdinand Johnson