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1
Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
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2
In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together.
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3
Whisk in the cream and milk.
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4
Fold in the bread and pralines.
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5
Cover the mixture with plastic wrap and place in the refrigerator.
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6
Refrigerate for 2 hours.
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7
Spoon the filling into each muffin tin.
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8
Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm.
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9
Serve the pudding with the Anglaise sauce.
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10
Mix sugar, salt, evaporated milk, and butter in a heavy-bottomed saucepan.
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11
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
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12
Stir in pecans and cook over medium heat until mixture reaches the soft ball stage.
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13
(234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
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14
Remove pan from heat and stir rapidly until mixture thickens.
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15
Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up.
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16
Store in an airtight container.
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17
In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean.
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18
Bring to a simmer and remove from the heat.
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19
In a bowl beat the egg yolks until thick and frothy.
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20
Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated.
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21
Turn the egg yolk mixture into the sauce and stir until thoroughly blended.
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22
Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching.
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23
Remove from the heat.
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24
Strain through a fine mesh sieve.
