Pralines and Creole Cream Cheese Bread Pudding

[cookking]

Alright, I've been thinking about bread pudding since Thanksgiving and finally made one this past weekend.
First, on Friday night I made some pralines that were really made specifically for this bread pudding.
Yesterday morning I cubed the staled French bread I got Saturday and put it to soak up all the custardy goodness. After mixing in chopped up pieces of pralines I folded in twelve onces of Mauthe's Creole Cream Cheese that I dropped in about half teaspoon increments. Added more chopped praline on top and into the oven it went to bake.

Before baking

During

Done!

I did make a sauce using a caramel cream liqueur but last night I had mine without it and it was delicious just like that. Rich, moist and decadent. I'll have to write this recipe down for sure.

 

[bbquzz]

Bread pudding is my weakness and yours looks wonderful, but as I read on I wondered were the Bourbon was, I was glad to see you added the caramel cream liqueur in the end. The best I ever had was in the Crescent City and yours looks like it could rival that one.

 

[Max1]

Makes me hungry just looking at it.

 

[bigwheel]

Do look mighty yummy Sir. Now what becomes of the pralines? Do the texture stay plausible for example? Also the time line broke down somewhere in the narrative. How long did the bread soak in the liquid? Enquiring minds need to know this kinda stuff. Thanks.

 

[Bob In Fla.]

Isn't it illegal to post stuff like this on the Internet?

If not, you should at least send us some of it.

YUM!

BOB

 

[Griff]

I too reread it to find the bourbon.

 

[bigwheel]

Sure the old Sour Doughs could sub out some Rye..lol.

 

[Vermin999]

Great looking bread pudding, I'm a big fan of the stuff too!!

 

[cookking]

A nice serving! For me of course.

I'll post the recipe tomorrow.