SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS, PRALINE BREAD PUDDING & BEST BREAD PUDDING!

BREAD PUDDINGS

Bread pudding is known as “poor man’s pudding”! Bread pudding was originally created as a means of salvaging stale bread. In my opinion, there is nothing poor about this rich-ly decadent dessert. In fact, it may be one of my favorite treats.

SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS

INGREDIENTS:

1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups)
1 quart (4 cups) half-and-half
4 large eggs
3/4 cup sugar
2 tablespoons whiskey or bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
Pinch freshly grated nutmeg
12 ounces dried pears or a combination of pears and apricots, chopped

Topping:

1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together
1 1/2 cups walnuts or pecans, toasted
Whipped cream or yogurt

DIRECTIONS:

If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.
Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.
Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes.
Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted
nuts. Top with whipped cream or yogurt, if desired.

PRALINE BREAD PUDDING

This recipe is simple to make and really yummy.

INGREDIENTS:

1 tablespoon butter
4 eggs
1 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 teaspoon pure vanilla extract
3 cups heavy cream
1 cup milk
6 cups 1/2-inch day-old bread cubes
2 cups crumbled pralines, recipe follows
2 cups Anglaise Sauce, recipe follows

DIRECTIONS:

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. Refrigerate 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.

Pralines:

1/2 pound light brown sugar (1 cup plus 2 tablespoons)
Pinch salt
1/4 cup plus 2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup chopped pecans
Mix sugar, salt, evaporated milk, and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
Yield: about 1 dozen

Anglaise Sauce:

2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks
In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

THE BEST BREAD PUDDING

INGREDIENTS:

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Recipes from Food Network