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Receta Bread Pudding with Pralines and Bourbon-Vanilla Bean Ice Cream

Name: Bread Pudding with Pralines and Bourbon-Vanilla Bean Ice Cream
Cuisine: Cajun
Ingredients: For the Bread Pudding; 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian; 1 tablespoon unsalted butter; 2 cups heavy cream; 4 cups whole milk; 6 large eggs; 1 3/4 cups plus 2 tablespoons light brown sugar; 4 1/2 teaspoons pure vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; Confectioners' sugar, for garnish; For the Pralines; 1 1/2 cups sugar; 1 1/2 cups packed light brown sugar; 1/8 teaspoon salt; 3 tablespoons dark corn syrup; 1 cup evaporated milk; 2 tablespoons butter; 1 teaspoon pure vanilla extract; 1 1/2 cups pecan halves; For the Ice Cream; 3 cups heavy cream; 2/3 cups sugar; 1 teaspoon pure vanilla extract; Seeds scraped from 1 vanilla bean; 2-4 tablespoons bourbon, to taste

de Danielle Pallaske

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Emeril's Bread Pudding, Paula's pralines and my bourbon-vanilla bean ice cream...my homage to the great state of Louisiana during this week of Mardi Gras celebrations and religious observances. Enjoy!

Read more: http://www.somanyrecipes.com/2010/02/bread-pudding-with-pralines-and-bourbon.html#ixzz0g0NMpNXD

Cajun

Ingredientes

For the Bread Pudding
12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Confectioners' sugar, for garnish
For the Pralines
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1/8 teaspoon salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
For the Ice Cream
3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
2-4 tablespoons bourbon, to taste

Direcciones

For the Bread Pudding
Preheat the oven to 350 degrees F.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg and salt in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners' sugar and serve warm with warm.
For the Pralines
Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, and corn syrup,
milk, and butter in saucepan. Over medium heat, stir mixture constantly with a
wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to
cook to a hard ball stage on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water.
Remove from heat and allow to cool for 10 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes
or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping
tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot
water.
For the Ice Cream
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the
sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any
grittiness from the sugar if you rub some cream between your fingers. Strain into a
bowl, cover, and chill very well. Add the Armagnac and freeze the mixture in an ice
cream freezer according to the manufacturer's directions. Spoon into a freezer
container and allow to chill in the freezer for a few hours before serving.