1 tb Butter
4 Eggs
1 c Light brown sugar
1/2 ts Ground cinnamon
pn Nutmeg
1 ts Pure vanilla extract
3 c Heavy cream
1 c Milk
6 c Day-old bread cubes
(1/2-inch)
2 c Crumbled pralines, recipe
Follows
2 c Anglaise Sauce (recipe
Follows)
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. Refrigerator 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.
Yield: 12 servings
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Yields
4 servings