Praline Bread Pudding with Bourbon-Carmel Sauce New Orleans, Louisiana

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Bread Pudding
8 slices of bread
3/4 cup sugar
5 eggs
1-1/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
Cinnamon sugar (4 tablespoons sugar & 1/2 teaspoon cinnamon)

Preheat over to 300 degrees. Cut or tear bread into 1 inch cubes and place in a 8-inch square baking dish; set aside. Whisk together sugar, eggs, heavy cream, cinnamon and nutmeg in a large mixing bowl. Pour mixture over the bread cubes and press the bread cubes gently to submerge. Sprinkle pecans and cinnamon sugar evenly on top; set aside for 10 minutes. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven and set aside to slightly cool.

Bourbon Sauce
1 cup heavy cream
1 teaspoon vanilla
3 egg yolks
1/2 cup granulated sugar
2-3 tablespoons bourbon

Heat the heavy cream and vanilla in a medium saucepan over medium-low heat, stirring frequently, 4 to 5 minutes, or until simmering. Remove from heat. Whisk the egg yolks and sugar together in a small mixing bowl until combined. Stir 1/2 cup of the warm cream into the egg mixture. Whisk vigorously for 1 minute. Pour the egg mixture into the warm cream. Cook over low heat, stirring constantly for about 2 to 3 minutes, just until simmering. Once mixture begins to simmer, stir well and cook for an additional 2 minutes. Remove from heat, stir in bourbon and strain. To server, spoon bread pudding into bowls and drizzle with warm bourbon sauce.


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