This creamy bread pudding is laced with walnut praline pieces and drizzled with a walnut liqueur sauce.
2/3 cup sugar
1/3 cup brown sugar
1/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter
4 oz. California walnuts, roughly chopped and lightly toasted
1 1/4 lb. French bread, cut into 3/4-inch cubes
3 cups milk
2 cups heavy whipping cream
4 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon kosher salt
2 cups sugar
2 teaspoons vanilla extract
1/4 cup butter
1 cup brown sugar
1/2 cup heavy whipping cream
1/4 cup Nocello (walnut liqueur)
1 teaspoon vanilla extract
To prepare pralines, stir together sugar, brown sugar, evaporated milk and vanilla in a large heavy bottomed pot. Cook over medium-high heat until mixture reaches 240°F, stirring occasionally. Remove from heat and stir in butter. When butter is melted, stir in walnuts.
Let cool until slightly thickened, then scoop onto a parchment-lined baking sheet using a #24-inch scoop. Let cool completely until firm, then coarsely chop.
To prepare Bread Pudding, preheat oven to 350°F. Place bread cubes on a large baking sheet and bake for 5 to 7 minutes until lightly toasted but not brown. Transfer to a large bowl.
Bring the cream, milk, butter, cinnamon and salt to a simmer in a large pot. Cook over medium heat until mixture reaches 180°F.
Whisk together eggs, sugar and vanilla in a large bowl until sugar is mostly dissolved. Whisking constantly, slowly add hot milk mixture a ladle at a time. Continue to use all the milk mixture. Pour over bread cubes and let stand for 1 hour.
Lightly grease a half hotel pan and pour in bread mixture. Sprinkle with half the pralines and lightly tuck under the surface. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more or until puffed and golden brown.
While pudding is baking, prepare Nocello Sauce. Melt butter in a small pot; add brown sugar, cream and vanilla. Cook for about 2 minutes to dissolve sugar, stirring frequently. Remove from heat and slowly stir in Nocello. Return to burner and let simmer over low heat for several minutes. Let cool completely, stirring occasionally.
Serve squares of bread pudding in small bowls with about 1 1/2 to 2 tablespoons of sauce. Sprinkle with remaining pralines.
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