Это предварительный просмотр рецепта "Cajun Bread Pudding with Praline Sauce".

Рецепт Cajun Bread Pudding with Praline Sauce
by Amos Miller

Cajun Bread Pudding with Praline Sauce

The Praline Sauce is a stand-alone that will add depth and excitement to any cake or pudding, but it marries perfectly with this Cajun-inspired recipe. This is a dish that I have served hundreds of times and is always a favorite - so much so that folks often ask for a serving or two 'to go'.

Easy ingredients, easy to prepare. This dessert is a real Big Easy...

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Подготовка: Cajun
Приготовление: Порций: 12

Ингредиенты

  • FOR THE CAJUN PUDDING:
  • 4 3/4 c whole milk, divided
  • 4 eggs
  • 2/3 c granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1/3 c sweet butter, softened
  • 11 c French bread, cut into 1 inch cubes
  • 1/2 tsp ground cinnamon
  • 2/3 c raisins
  • 2/3 c chopped pecans
  • FOR THE PRALINE SAUCE:
  • 1/4 c water
  • 1/3 c packed brown sugar
  • 1/3 c dark corn syrup (you can use light, but dark adds to the visual presentation of the sauce)
  • 1/2 c coarsely chopped pecans
  • 1/2 tsp pure vanilla extract
  • 2 Tbs sweet butter
  • pinch of sea salt

Инструкции

  1. PUDDING:
  2. Preheat your oven to 400^
  3. In a sauce pan, heat 4 c of the milk to warm and set aside
  4. Combine 3/4 c milk, the eggs, sugar, salt and vanilla extract in a large mixing bowl
  5. Gradually add the warmed milk, stirring constantly
  6. Stir in the butter
  7. Add the cubed French bread and soak for 10 minutes
  8. Add the raisins, pecans and cinnamon
  9. Pour the mixture into a 13x9x2 cassarole or pan and bake for 50-60 minutes, until a knife inserted in the middle comes out clean
  10. SAUCE:
  11. Bring the water to a boil
  12. Add the brown sugar and stir to dissolve
  13. Add the corn syrup
  14. Bring to a boil and cook for 15-20 seconds
  15. Remove from the heat and incorporate all the remaining ingredients
  16. TO SERVE:
  17. Cut the pudding into squares and plate
  18. Drizzle the sauce on each square
  19. Garnish with a dollop of whipped heavy cream, if desired