Ingredients
- FOR THE CAJUN PUDDING:
- 4 3/4 c whole milk, divided
- 4 eggs
- 2/3 c granulated sugar
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1/3 c sweet butter, softened
- 11 c French bread, cut into 1 inch cubes
- 1/2 tsp ground cinnamon
- 2/3 c raisins
- 2/3 c chopped pecans
- FOR THE PRALINE SAUCE:
- 1/4 c water
- 1/3 c packed brown sugar
- 1/3 c dark corn syrup (you can use light, but dark adds to the visual presentation of the sauce)
- 1/2 c coarsely chopped pecans
- 1/2 tsp pure vanilla extract
- 2 Tbs sweet butter
- pinch of sea salt
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Cajun Bread Pudding with Praline Sauce
Time: 20 minutes prep, 60 minutes cook
Servings: 12
Directions
- PUDDING:
- Preheat your oven to 400^
- In a sauce pan, heat 4 c of the milk to warm and set aside
- Combine 3/4 c milk, the eggs, sugar, salt and vanilla extract in a large mixing bowl
- Gradually add the warmed milk, stirring constantly
- Stir in the butter
- Add the cubed French bread and soak for 10 minutes
- Add the raisins, pecans and cinnamon
- 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
- SAUCE:
- Bring the water to a boil
- Add the brown sugar and stir to dissolve
- Add the corn syrup
- Bring to a boil and cook for 15-20 seconds
- Remove from the heat and incorporate all the remaining ingredients
- TO SERVE:
- Cut the pudding into squares and plate
- Drizzle the sauce on each square
- Garnish with a dollop of whipped heavy cream, if desired
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Summary
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...
Menus and Pairings
Reviews
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!
Comments
June 3, 2011Hey 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
June 3, 2011I have been making a lot of bread pudding but never with the praline sauce, I can't wait to try this!!
March 23, 2011Well, 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.
- March 22, 2011Oh Amos, I totally agree with Michelle M. This looks deadly and easy.3 replies
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 - March 22, 2011I 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!
