Home » Recipes » Cajun Bread Pudding with Praline Sauce Cajun Bread Pudding with Praline Sauce Recipe by Amos Miller by Amos Miller Out of the oven and awash in praline sauce - time for a taste Current recipe picture by Amos Miller Bread pudding always requires bread - in this recipe, about 2 pan loaves... by Amos Miller ...which will give you a bounty of future bread crumbs, if you 'trim' the crusts - not everyone does. It's only for appearance by Amos Miller Measure the dry ingredients for the pudding... by Amos Miller ...coarsely chop the pecans... by Amos Miller ...you'll need 2/3 C, twice, so get all the chopping done at one time by Amos Miller heat the milk and melt in the butter, then... by Amos Miller ...add the eggs to the spices and slowly temper the egg-spice mixture with the warm milk by Amos Miller Now add the raisins, then the chopped nuts by Amos Miller Turn the pudding to distribute the rasins and nuts throughout the sodden bread - do not fear the anount of liquid you see by Amos Miller While the oven preheats and the bread is soaking, butter up a 9x13 pan by Amos Miller Then fill the pan with the pudding mixture - be sure to distribute it evenly by Amos Miller While the bread pudding bakes to golden toasty perfection, make the praline sauce... by Amos Miller Gather all the ingredients for the praline sauce by Amos Miller Here's where that second2/3 C of chopped pecans comes in by Amos Miller Bring the liquid to a low boil for a few seconds, then add the nuts by Amos Miller Remove the pan from the heat, add the butter and stir to make a creamy praline sauce by Amos Miller This praline sauce is a stand-alone topping - try it on ice cream or poached peaches by Amos Miller Meantime, I'll have a small slab of goodness in the Creole Bread Pudding with Praline Sauce by Amos Miller The Creole Flag by Amos Miller Old Glory & The Flag of Michigan Upload pictures You have to be logged in member in order to upload pictures. Log In or Sign Up