Friday, November 25, 2016

The Day Has Come and Gone

It was a beautiful day with just the right temperature in the South. In the 70's with blue skies and light breeze. The family was all together, talking about the past and the future. We laughed and prayed and then sat down to a beautiful meal of gumbo, rice, turkey, dressing, twice baked potatoes, green beans and broccoli sprouts, rolls and praline bread pudding with topping.

Sunday, November 20, 2016

Praline Bread Pudding for Dessert

Ingredients 6 large eggs 3 cups heavy whipping cream 3 cups milk 2 cups packed dark brown sugar 2 tablespoons vanilla extract 1/4 teaspoon table salt 1/4 teaspoon ground nutmeg 1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups) 2 cups coarsely chopped toasted pecans Preparation 1. Whisk together first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans. 2. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 5 minutes. Serve with Praline Sauce. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.