There are few things better than rich and custardy bread pudding topped with sweet and sticky praline, but pair this dessert with vanilla ice cream and you’ve reached nirvana. Another option: skip the ice cream and serve this dish for brunch. If you need to accommodate a nut allergy, just leave the walnuts out; the caramelized sugar topping will provide plenty of crunch.

　　

Ingredients

Makes 6 to 8 servings

　　

FOR PRALINE

Nonstick vegetable-oil spray

　　2 cups sugar

　　1/4 cup water

　　1 cup walnuts, toasted and chopped

　　

FOR BREAD PUDDING

8 large eggs

　　1 quart heavy whipping cream

　　1 cup sugar

　　1 cup maple syrup, plus more for drizzling

　　1 tablespoon pure vanilla extract

　　1 (1-pound) loaf brioche or egg bread, torn into bite-size pieces

　　Vanilla ice cream

　　

MAKE PRALINE

Step 1

Coat a rimmed baking sheet with nonstick spray. Stir the sugar and water in a heavy small saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until the mixture turns deep amber color, occasionally swirling the pan and brushing down the sides with a wet pastry brush, about 7 minutes. Stir in the nuts. Quickly spread the mixture on the prepared sheet. Cool, then chop the praline into small pieces.

　　

MAKE BREAD PUDDING

Step 2

Whisk the eggs, cream, sugar, 1 cup maple syrup, and the vanilla in a large bowl to blend. Add the brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.

　　

Step 3

Preheat the oven to 375°F. Butter a 13 by 9-inch baking dish. Transfer the bread mixture to the prepared dish. Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 40 minutes. Cool slightly.

　　

Step 4

Cut pudding into 6 to 8 pieces. Place 1 piece on each plate. Place a scoop of ice cream atop the pudding, drizzle with maple syrup, sprinkle with praline, and serve.

　　

DO AHEAD

Step 5

The PRALINE can be made 1 day ahead. Store in airtight container at room temperature.

　　The Epicurious Cookbook