Cajun Bread Pudding Recipes

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CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!



Cajun Bread Pudding With Whiskey Vanilla Sauce! image

While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people. Note: Prep time includes standing time.

Provided by CaliforniaJan

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 20

1 tablespoon softened butter
1 1/2 cups chopped pecans
3 eggs
1 1/4 cups sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter, melted and cooled
3 cups milk
8 ounces stale bread, cut into small cubes
3 cups sugar
3 cups cream
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, additional
1/3 cup whiskey
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whipping cream

Steps:

  • *Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.
  • BREAD PUDDING:.
  • Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter.
  • Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
  • Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended.
  • Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
  • Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.
  • WHISKEY VANILLA SAUCE.
  • While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce.
  • Boil gently for 5 minutes, stirring often.
  • GARNISH.
  • Whip the cream and keep in refrigerator until serving time.

Nutrition Facts : Calories 1205.7, Fat 69.7, SaturatedFat 34.8, Cholesterol 249.5, Sodium 348.6, Carbohydrate 133.9, Fiber 3.2, Sugar 108.6, Protein 12.1

CAJUN BREAD PUDDING



Cajun Bread Pudding image

This is my husband's favorite dessert, and it's a perfect dish for a crowd, too.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 18

4-3/4 cups milk, divided
4 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup butter, softened
11 cups cubed French bread (1-inch cubes)
1/2 teaspoon ground cinnamon
2/3 cup raisins, optional
2/3 cup chopped pecans, optional
PRALINE SAUCE:
1/4 cup water
1/3 cup packed brown sugar
1/3 cup corn syrup
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla extract
2 tablespoons butter
Dash salt

Steps:

  • In a large saucepan, heat 4 cups of milk until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. , Pour into a 13x9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean. , For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce.

Nutrition Facts : Calories 935 calories, Fat 85g fat (50g saturated fat), Cholesterol 284mg cholesterol, Sodium 1072mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.

SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE



Southern Style Christmas Bread Pudding with Bourbon Sauce image

Provided by Food Network

Categories     dessert

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 20

2 loaves Raisin Cinnamon Bread
8 eggs plus 2 egg whites
2 cups milk
2 cups heavy cream
1 cup sugar or vanilla sugar
2 tablespoon Madagascar vanilla
2 tablespoons Grand Marnier
1 tablespoon cinnamon
1 lemon juiced and zested
1 cup dried cherries and raisins
1/4 cup melted butter, for baking dish
2 cups bread crumbs from crusts
Bourbon sauce, recipe follows
1/2 cup brown sugar
1/2 stick cold butter, cut into cubes
2 egg yolks
1 stick butter
1 cup dark brown sugar
1 tablespoon vanilla
1 cup bourbon

Steps:

  • Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
  • Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.

CAJUN BREAD PUDDING



Cajun Bread Pudding image

This is my husband's favorite dessert, and it's a perfect dish for a crowd, too.

Provided by Allrecipes Member

Time 1h5m

Yield 12

Number Of Ingredients 17

4 ¾ cups milk, divided
4 large eggs eggs
⅔ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
⅓ cup butter, softened
11 cups cubed French bread (1 inch cubes)
½ teaspoon ground cinnamon
⅔ cup raisins
⅔ cup chopped pecans
¼ cup water
⅓ cup packed brown sugar
⅓ cup corn syrup
½ cup coarsely chopped pecans
½ teaspoon vanilla extract
2 tablespoons butter
1 dash Dash salt

Steps:

  • In a saucepan, heat 4 cups of milk until warm; set aside. In a large mixing bowl, combine remaining milk, eggs, sugar, salt and vanilla. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. Pour into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 45-60 minutes or until a knife inserted in center comes out clean. Meanwhile, for sauce, bring water to a boil in a saucepan. Add sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat; add remaining ingredients. Cut pudding into squares and serve with sauce.

Nutrition Facts : Calories 602 calories, Carbohydrate 90.6 g, Cholesterol 88.4 mg, Fat 20 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 7.3 g, Sodium 814.3 mg, Sugar 29.4 g

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

BREAD PUDDING WITH PRALINE SAUCE



Bread Pudding with Praline Sauce image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
  • Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

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