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1
For the praline: Lightly oil a baking sheet or line it with a silicone baking mat.
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2
Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves.
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3
Continue cooking without stirring until the sugar syrup turns to dark caramel, 5 to 7 minutes, swirling the pan occasionally and gently so the caramel darkens evenly.
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4
Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt.
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5
Work cautiously, as hot caramel can cause a nasty burn.
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6
Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer.
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7
Let cool until hard, then break into small pieces.
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8
For the pudding: Preheat the oven to 350F.
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9
Lightly butter a 9-inch square pan.
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10
In a small saucepan, heat the cream to a simmer.
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11
Remove from the heat and let stand for 5 minutes.
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12
Put half of the chopped chocolate in a large bowl and pour the hot cream over it.
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13
Whisk until smooth.
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14
In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended.
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15
Add to the melted chocolate mixture and whisk well.
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16
Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally.
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17
Fold in the remaining chopped chocolate.
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18
Transfer the mixture to the prepared pan, spreading it evenly.
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19
Sprinkle the praline over the surface.
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20
Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan.
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21
Bake until the pudding is firm to the touch, about 45 minutes.
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22
Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
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23
For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners sugar, and cinnamon to soft peaks.
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24
To serve, cut the pudding into 12 pieces.
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25
Serve warm, accompanied by a dollop of cinnamon cream.
