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Bread Pudding with Pralines and Bourbon-Vanilla Bean Ice Cream
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!
Recipe: New Orleans Style Bread Pudding Emeril Lagasse, "Emeril's Potluck" HarperCollins Publishers, New York, 2004 Serves: 10 to 12 servings  Ingredients * 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 Directions 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. Recipe: Pralines Recipe courtesy Paula Deen Ingredients * 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 * 2 cups pecan pieces or halves Directions 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 soft ball stage on a candy thermometer (238 degrees F). Add pecans. Continue cooking until hardball stage (245 degrees F). Remove from heat and add the vanilla. 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. Recipe: Vanilla Bean-Bourbon Ice Cream Adapted From Ina Garten "Barefoot Contessa Parties!"; 2001 Yield: 1 quart Ingredients * 2 cups half-and-half and 1 cup heavy cream * 2/3 cups sugar * 1 teaspoon pure vanilla extract * Seeds scraped from 1 vanilla bean * 2-4 tablespoons bourbon, to taste Directions 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.  related searches : Bread
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