Chocolate-Praline Bread Pudding with Cinnamon Cream - granulated sugar

Method

• For the praline: Lightly oil a baking sheet or line it with a silicone baking mat.
• Combine the sugar and water in a small saucepan and cook over moderate heat, stirring until the sugar dissolves.
• 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.
• Monitor the caramel closely during the final moments as it can quickly go from perfect to burnt.
• Work cautiously, as hot caramel can cause a nasty burn.
• Stir in the pecans, then immediately pour the hot praline onto the prepared baking sheet in a thin, even layer.
• Let cool until hard, then break into small pieces.
• For the pudding: Preheat the oven to 350F.
• Lightly butter a 9-inch square pan.
• In a small saucepan, heat the cream to a simmer.
• Remove from the heat and let stand for 5 minutes.
• Put half of the chopped chocolate in a large bowl and pour the hot cream over it.
• Whisk until smooth.
• In a bowl, whisk together the milk, eggs and egg yolks, granulated sugar, and salt until well blended.
• Add to the melted chocolate mixture and whisk well.
• Add the bread cubes and allow them to soak for about 30 minutes, pushing them down into the liquid occasionally.
• Fold in the remaining chopped chocolate.
• Transfer the mixture to the prepared pan, spreading it evenly.
• Sprinkle the praline over the surface.
• Place the pan in a larger roasting pan and add enough boiling water to come halfway up the sides of the smaller pan.
• Bake until the pudding is firm to the touch, about 45 minutes.
• Remove the smaller pan from the water bath and let the pudding cool for at least 30 minutes.
• For the cream: In a bowl, with a whisk or electric beaters, whip together the cream, confectioners sugar, and cinnamon to soft peaks.
• To serve, cut the pudding into 12 pieces.
• Serve warm, accompanied by a dollop of cinnamon cream.