This Pumpkin Praline Bread Pudding is just something so homey and warm and comforting. It doesn't hurt that it is full of the rich flavors or pumpkin, cinnamon, ginger and molasses...not to mention then crunchy praline topping!
Combine the milk and heavy cream in a small saucepan. Split the vanilla bean lengthwise, and run the back of the knife down the center of the bean, scraping out the seeds. Add the seeds and the scraped pod to the milk and cream. Place the pan over medium heat just until the dairy starts to simmer. Cover the pan and remove it from the heat. Let it sit for 30 minutes to infuse the milk and cream with vanilla flavor.
While you wait, whisk together the yolks and sugar in a medium bowl.
After 30 minutes, remove the cover from the pan and return it to medium heat until it simmers. Start whisking the egg yolks and pour a little of the hot milk into the yolks, whisking all the while. Continue to whisk and pour in hot milk until you’ve poured in about a quarter of the hot milk. Then, begin whisking the milk in the pan, and pour the yolk mixture into the pan as you whisk. This process is called tempering, and it prevents the hot milk from cooking the egg yolks.
Return the pan to the heat and cook it, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Don't let it boil! Remove the pan from the heat, and pour the crème anglaise through a wire mesh strainer into a bowl or container. Press a layer of cling wrap on top and chill it until you’re ready to use it.