Cajun Bread Pudding with Praline Sauce

Bread Pudding with Praline Sauce poured over top
Servings  5
  • 2 cups milk, divided
  • 3 eggs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons and 3/4 teaspoon butter, softened
  • 4-1/2 cups cubed French bread (1 inch cubes) *about half a loaf*
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • 3 TB water
  • 1/4 cup packed brown sugar
  • 2 TB and 1 teaspoon corn syrup
  • 1/4 cup coarsely chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1 TB butter
  • Dash salt

  1. In a saucepan, heat 1.5 cups of milk until warm; set aside. 
  2. In a large mixing bowl, combine remaining milk, eggs, sugar, salt and vanilla. 
  3. Gradually add warmed milk, stirring constantly. 
  4. Stir in butter.
  5.  Add bread cubes; soak 10 minutes. 
  6. Add cinnamon, and raisins and/or pecans if desired. 
  7. Pour into a 9 x 9-in. x 2-in. baking pan. 
  8. Bake at 400 degrees F for 40-45 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.
My 3 year old had only 2 words to say after his 2nd helping. "MORE BREAD!!"
More traditional looking with custard on bottom. Recipe follows:
***The key to making a bread pudding with the custard on the bottom appears to be cooking it in a double boiler. If you cook it in a double boiler, the bread rises to the top, leaving a custard bottom.

 Preparation For this type:
*Use 1/2 cup light brown sugar vs. the smaller amount listed above and butter bread on both sides vs. adding butter to egg mixture*
 Put sugar in top of double boiler - cut bread into one
 inch cubes and put on top of sugar - mix eggs, milk, salt, vanilla.
 Pour over cubes (do not stir).  Add chopped dates, raisons or pecans on top.  Sprinkle
 all with a little sugar and cinnamon.  Cover tightly.  Cook over
 boiling water for 1 1/2 hours approximately - until firm, bread will
 rise to top leaving the sauce on the bottom.
**Additional sauce for topping is optional with this kind.**

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