Cajun Bread Pudding Recipe

2.5 2 3
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Cajun Bread Pudding Recipe

Read Reviews
2.5 2 3
Publisher Photo
This is my husband's favorite dessert, and it's a perfect dish for a crowd, too.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + soaking Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + soaking Bake: 45 min.

Ingredients

  • 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

Directions

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 13-in. x 9-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. Yield: 12 servings.
Originally published as Cajun Bread Pudding in Grandma's Great Desserts Cookbook 1992, p70

Nutritional Facts

1 piece: 935 calories, 85g fat (50g saturated fat), 284mg cholesterol, 1072mg sodium, 41g carbohydrate (23g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. Pour into a 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean.
  3. 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. Yield: 12 servings.
Originally published as Cajun Bread Pudding in Grandma's Great Desserts Cookbook 1992, p70

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MY REVIEW
destine User ID: 2519270 42336
Reviewed Feb. 11, 2014

"@ cooker69 - perhaps you should subscribe to Cooking Light if the amount of calories offend your ubercalorie-counting sensibilities."

MY REVIEW
cooker69 User ID: 2650914 46062
Reviewed Oct. 17, 2012

"over 900 calories 85gr of fat, are you kidding ??? you should call this suicide pudding,,,,,,"

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