Cajun Bread Pudding with Praline Sauce Recipe
I am surprised more folks haven't tried this. I have been asked for this recipe more times than I can remember. I have served the following dish to more than 300 diners (at a time) and got a substantial number of raves, so I want to pass it on for anyone who wants something a little more like home, more New Orleans, more than a Red Velvet Cake. This is a dessert for a feast, so the ingredients are rich and lucious. I hope y'all enjoy it!
- 4-3/4 C whole milk, divided
- 4 eggs
- 2/3 C granulated sugar
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/3 C sweet butter, softened
- 11 C French bread, cubed (1 inch cubes)
- 1/2 tsp ground cinnamon
- 2/3 C raisins (I prefer small golden and regular, mixed)
- 2/3 C chopped pecans
- PRALINE SAUCE
- 1/4 C water
- 1/3 C packed dark brown sugar
- 1/3 C corn syrup (dark preferred)
- 1/2 C coarsely chopped pecans
- 1/2 tsp pure vanilla extract
- 2 T sweet butter
- 1/4 tsp sea salt
- Preheat the oven to 400 degrees. In a saucepan, heat 4 cups of whole milk until warm and set aside. In a large mixing bowl, combine the remaining milk, eggs, sugar, vanilla, cinnamon and salt. Gradually add the warmed milk, stirring constantly so as to not cook the eggs. Stir in the butter. When melted or incorporated, add the bread cubes and soak them for 10 minutes. Gently incorporate the raisins and pecans. Pour the pudding mixture into a 9x13x2 baking dish or pan. Bake for 45-60 minutes - until a knife inserted into the center of the pudding comes out clean.
- While the pudding bakes, make the sauce. Bring the water to a boil in a saucepan. Add the sugar, stirring to dissolve. Add the corn syrup. Bring the mixture to a boil and cook for 15-20 seconds. Remove the saucepan from the heat and add the remaining ingredients.
- Cut the pudding into squares and drizzle the sauce over each portion just before serving.