Praline French Toast Bread Pudding

""This is as good as it gets!" Alan exclaimed as he took his fourth forkful of this creation, followed by a fifth. Picture a warm, creamy, puffy bread pudding, straight from the oven, that tastes like it was made in a praline confectionery shop in New Orleans. You start with a loaf of challah, cut it into thick slices, and pour over a rich, creamy custard. Marble it with a buttery brown-sugar praline crunch filled with pecans and flavored with cinnamon. The secret is to refrigerate the pudding for several hours or overnight before baking; it's the long soak that makes this bread pudding the best you've ever tasted! /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "\"This is as good as it gets!\" Alan exclaimed as he took his fourth forkful of this creation, followed by a fifth. Picture a warm, creamy, puffy bread pudding, straight from the oven, that tastes like..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "\"This is as good as it gets!\" Alan exclaimed as he took his fourth forkful of this creation, followed by a fifth. Picture a warm, creamy, puffy bread pudding, straight from the oven, that tastes like..."); }); } */..."