|For bread pudding|
|Milk||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1/4 Cup (4 tbs)|
|Ground cinnamon||1 Tablespoon|
|Ground nutmeg||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|French bread loaf||10 Ounce , sliced (1 Loaf)|
|Raisins||1 Cup (16 tbs)|
|Pecans||1 Cup (16 tbs) , chopped|
|For praline sabayon|
|Dry white wine||3/4 Cup (12 tbs)|
|Praline liqueur||1/2 Cup (8 tbs)|
|Sugar||1/4 Cup (4 tbs)|
1) Bread Pudding : In a mixing bowl, whisk the eggs until lightly beaten.
2) Whisk in milk, sugar, vanilla, cinnamon, nutmeg and oil; until thoroughly blended.
3) Brush a 3-inch deep, 10-inch diameter layer cake pan or 1 1/2 quart-casserole with butter.
4) In the prepared cake pan or casserole, place a compact layer of sliced bread and sprinkle with 1/3 of the raisins and pecans.
5) Spoon about 1/3 custard mixture on top, then repeat the layers until all the ingredients are used.
6) Cover and refrigerate for several hours or overnight.
7) Preheat the oven to 375°F.
8) Set the cake pan in a larger baking pan on oven rack, fill the larger pan with hot water to come 1 inch up the side of the cake pan.
9) Bake in the preheated oven for about 1 hour until a knife inserted in the center comes out clean.
10) Allow to cool on a wire rack.
11) Praline sabayon : In a small saucepan, heat the wine and praline liqueur together.
12) In a mixing bowl, whisk the egg yolks and sugar for about 3 minutes until pale and creamy.
13) In the top of a double boiler, combine the egg and wine mixtures and cook over boiling water, whisking constantly until the sabayon is frothy and doubles in volume.
14) Remove from the heat and continue to whisk for another 1 or 2 minutes.
15) Spoon the Praline sabayon over the Bread Pudding and serve immediately.
Serving size Complete recipe
Calories 5098Calories from Fat 1686
% Daily Value*
Total Fat 194 g298.5%
Saturated Fat 47 g235%
Trans Fat 0 g
Sodium 1903 mg79.29%
Total Carbohydrates 708 g236%
Dietary Fiber 40 g160%
Sugars 482 g
Protein 123 g246%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet