Cajun Bread Pudding with Praline Sauce Recipe

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4 votes | 11906 views

The Praline Sauce is a stand-alone that will add depth and excitement to any cake or pudding, but it marries perfectly with this Cajun-inspired recipe. This is a dish that I have served hundreds of times and is always a favorite - so much so that folks often ask for a serving or two 'to go'.

Easy ingredients, easy to prepare. This dessert is a real Big Easy...

Prep time:
Cook time:
Servings: 12


Cost per serving $2.25 view details


  2. Preheat your oven to 400^
  3. In a sauce pan, heat 4 c of the milk to warm and set aside
  4. Combine 3/4 c milk, the eggs, sugar, salt and vanilla extract in a large mixing bowl
  5. Gradually add the warmed milk, stirring constantly
  6. Stir in the butter
  7. Add the cubed French bread and soak for 10 minutes
  8. Add the raisins, pecans and cinnamon
  9. Pour the mixture into a 13x9x2 cassarole or pan and bake for 50-60 minutes, until a knife inserted in the middle comes out clean
  10. SAUCE:
  11. Bring the water to a boil
  12. Add the brown sugar and stir to dissolve
  13. Add the corn syrup
  14. Bring to a boil and cook for 15-20 seconds
  15. Remove from the heat and incorporate all the remaining ingredients
  16. TO SERVE:
  17. Cut the pudding into squares and plate
  18. Drizzle the sauce on each square
  19. Garnish with a dollop of whipped heavy cream, if desired
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Nutrition Facts

Amount Per Serving %DV
Serving Size 384g
Recipe makes 12 servings
Calories 929  
Calories from Fat 173 19%
Total Fat 19.7g 25%
Saturated Fat 8.15g 33%
Trans Fat 0.0g  
Cholesterol 90mg 30%
Sodium 1589mg 66%
Potassium 539mg 15%
Total Carbs 159.45g 43%
Dietary Fiber 6.1g 20%
Sugars 36.03g 24%
Protein 31.32g 50%



  • Salad Foodie
    November 2, 2013
    The "pièce de résistance" to last evening's dinner of your Pork with Apple, Onion & Hard Cider. A true indulgence food.
    I've cooked/tasted this recipe!


    • Amos Miller
      June 3, 2011
      Hey there, suzybel56 - The sauce will work on ice cream and pound cake, etc. And since you appear to be a bread pudding lover, I hope you'll give the Blueberry Bread Pudding with Lemoncello Sauce a test drive. I truly appreciate both your enthusiasm and hope for your feedback. Best regards, Amos
      • suzybel56
        June 3, 2011
        I have been making a lot of bread pudding but never with the praline sauce, I can't wait to try this!!
        • A.L. Wiebe
          March 23, 2011
          Well, if I'm to serve it to others, then I have to taste it first. If I taste it first...I will most certainly be a goner. Nope, no self restraint here.
          • Michelle M
            March 23, 2011
            Oh yes! Pictures please, if possible. I must see this sauce.
            1 reply
            • Amos Miller
              March 23, 2011
              I was making the sauce as a topping for some pound cake and was just asked for the Cajun Bread Pudding recipe, so I thought I'd put it up here. Really, ladies, you should try it - you don't have to eat it yourselves, just make it and feed it to someone else and take credit. What? No self restraint??? I love you all!
            • Claudia lamascolo
              March 22, 2011
              Wow this sounds wonderful!
              1 reply
              • Amos Miller
                March 23, 2011
                This would be good on a piece of one of your cakes...
              • A.L. Wiebe
                March 22, 2011
                Oh Amos, I totally agree with Michelle M. This looks deadly and easy.
                You ever heard of the "Axe handle measurement"? I'm going to apply said measurement to my own self soon, especially with recipes like this! lol
                3 replies
                • Amos Miller
                  March 23, 2011
                  Wouldn't this be good in a bowl of oatmeal?
                  2 replies
                  • A.L. Wiebe
                    March 23, 2011
                    SACRILEGE!! Oatmeal = yuck. Hahahahaha!
                    I don't think I would dare mess with this bread pudding, as it looks fabulous already.
                    1 reply
                    • A.L. Wiebe
                      March 23, 2011
                      Oh wait! Were you just talking about the sauce?...oh, um, er, sorry. In that case, then yes, the sauce would be really good there. On French Toast too!
                • Amos Miller
                  March 22, 2011
                  I guess I'll have to post some photos... The sauce is so simple and so perfect - and so versatile that it simply stands on it's own. The only place to go with this is straight on a dessert... You are always so encouraging!
                  • Michelle M
                    March 22, 2011
                    Sighing. With stars in my eyes.
                    Pardon the Marsha Brady, but this is dreamy!
                    1 reply

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