Praline
Ingredients:
1 cup sugar
1/2 cup shelled and toasted natural pistachio nuts
1 pint heavy or whipping cream
1 cup milk
2/3 cup sugar
1 (14-ounce) loaf challah bread, cut into 1 1/2-inch cubes
5 large eggs, at room temperature
5 large egg yolks, at room temperature
1 tablespoon pure vanilla extract
1 scant teaspoon pure almond extract
Good pinch Kosher salt
Preparation:
1. Have a large sheet of parchment ready on a cookie sheet or wire cooling rack. Melt sugar in a 9-inch skillet over medium heat until starting to color around edge. Begin swirling or shaking pan to help move the sugar around for caramelizing and continue to cook until all the sugar has dissolved and you have a deep-amber colored syrup. Stir in nuts and pour out in a shallow layer on the parchment; cool completely.
2. Whisk sugar into cream and milk in a 2-quart saucepan. Heat over medium heat until very hot and steaming. Meanwhile in a large bowl, lightly whisk the eggs. Whisking constantly, gradually pour the hot cream mixture into the eggs; then whisk in the vanilla and almond extracts, as well as the salt.
3. Add the bread cubes and turn with spatula until all the bread is moistened; let stand 30 minutes.
4. Meanwhile, break up praline into pieces and place in bowl of processor; process until finely ground. Heat oven to 350° F.
5. Spray a 13X9-inch baking dish with nonstick cooking spray. With a rubber spatula, gently fold 1 cup of the praline powder into the moistened bread mixture, trying not to break up bread. Pour into prepared dish. Place baking dish into a large roasting pan and add boiling water to reach halfway up the side. Bake 45 to 50 minutes until center feels firm. Cool 15 minutes. Cut into squares and serve warm with caramel sauce and a sprinkle of praline powder. Makes 12 servings.