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Cajun Bread Pudding With Praline Sauce

  • 32servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsCopper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 oz 568g Stale French bread - crumbled

  2. 1/2 Milk

  3. 4 cups 792g / 27oz Sugar

  4. 8 oz 227g Butter - melted

  5. 6 oz 170g Eggs (large)

  6. 2 oz 56g Vanilla

  7. 16 oz 454g Golden raisins

  8. 2 teaspoons 10ml Cinnamon

  9. 2 teaspoons 10ml Nutmeg

  10. Praline Sauce

  11. 2 cups 320g / 11oz Brown sugar

  12. 1 cup 237ml Water

  13. 1 cup 198g / 7oz Butter

  14. 4 cups 792g / 27oz Eggs - beaten (large)

  15. 4 cups 584g / 20oz Pecans - chopped

  16. 1 tablespoon 15ml Pure vanilla extract

Instructions Jump to Ingredients ↑

  1. BREAD PUDDING:

  2. Combine all ingredients -- mixture should be very moist but not soupy. Pour into buttered 9 x 12 or larger baking dish. Place into non preheated oven.

  3. Bake at 350F for approximately 1 hour 15 minutes -- until top is golden brown. Serve warm with sauce.

  4. PRALINE SAUCE:

  5. In a small saucepan over medium heat -- combine brown sugar -- water -- and butter. Bring to a boil and boil 2 minutes. Gradually blend a small amount of the hot syrup into egg. Slowly return egg mixture to saucepan -- cook over low heat 1 minute -- stirring constantly. Remove from heat. Stir in pecans and vanilla.

  6. While still warm -- place in serving bowl and serve as a topping for the warm bread pudding.

  7. Yield: 32 servings

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