Daily Recipe 01/30/04 : Bread Pudding with Praline Sauce
New York City

Bread Pudding with Praline Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/30/04 : Bread Pudding with Praline Sauce
"Bread Pudding with Praline Sauce"
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4 tablespoons butter (unsalted) softened, plus 2 sticks (8 ounces) cut into small dice
1 loaf (11/2 pounds) Italian or French bread, thinly sliced and toasted
3 cups milk
5 eggs
1 1/2 cups plus 3 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vanilla extract
1 1/2 cups raisins
1 cup chopped pecans, lightly toasted
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Praline Sauce:
1 cup heavy cream
1 cup dark brown sugar (packed)
2 sticks unsalted butter (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 by 13 inch glass baking dish with softened butter. Set aside. Tear the toast into bite size pieces and place in a large bowl. In another bowl, whisk the eggs with the milk, 1 1/2 cups of the sugar and the salt. Beat in the vanilla.  Pour the mixture over the toast and set aside until absorbed. In a medium bowl, toss the raisins with the pecans. In a small bowl, mix the cinnamon, nutmeg and the remaining 3 tablespoons sugar. Fold the raisins and pecans into the moistened bread and transfer to prepared baking dish;  pat down evenly. Sprinkle the spiced sugar and the diced butter over the bread pudding and cover with foil.  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.  Remove the foil and let sit for 10 minutes.  To make praline sauce:  Combine all of the sauce ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.  Serve the pudding cut into squares with praline sauce on top. Makes 16 servings.
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