Preheat the oven to 350 degrees F. Grease
muffin tins with the butter.
In a mixing bowl, whisk the eggs, sugar, cinnamon
, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap
and place in the refrigerator. Refrigerate for 2 hours.
Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding
with the Anglaise sauce.