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 Out of the oven and awash in praline sauce - time for a taste |
 Bread pudding always requires bread - in this recipe, about 2 pan loaves... |
 ...which will give you a bounty of future bread crumbs, if you 'trim' the crusts - not everyone does. It's only for appearance |
 Measure the dry ingredients for the pudding... |
 ...coarsely chop the pecans... |
 ...you'll need 2/3 C, twice, so get all the chopping done at one time |
 heat the milk and melt in the butter, then... |
 ...add the eggs to the spices and slowly temper the egg-spice mixture with the warm milk |
 Now add the raisins, then the chopped nuts |
 Turn the pudding to distribute the rasins and nuts throughout the sodden bread - do not fear the anount of liquid you see |
 While the oven preheats and the bread is soaking, butter up a 9x13
pan |
 Then fill the pan with the pudding mixture - be sure to distribute it evenly |
 While the bread pudding bakes to golden toasty perfection, make the praline sauce... |
 Gather all the ingredients for the praline sauce |
 Here's where that second2/3 C of chopped pecans comes in |
 Bring the liquid to a low boil for a few seconds, then add the nuts |
 Remove the pan from the heat, add the butter and stir to make a creamy praline sauce |
 This praline sauce is a stand-alone topping - try it on ice cream or poached peaches |
 Meantime, I'll have a small slab of goodness in the Creole Bread Pudding with Praline Sauce |
 The Creole Flag |
 Old Glory & The Flag of Michigan |
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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...
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
- PUDDING:
- Preheat your oven to 400^
- In a sauce pan, heat 4 c of the milk to warm and set aside
- Combine 3/4 c milk, the eggs, sugar, salt and vanilla extract in a large mixing bowl
- Gradually add the warmed milk, stirring constantly
- Stir in the butter
- Add the cubed French bread and soak for 10 minutes
- Add the raisins, pecans and cinnamon
- 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
- SAUCE:
- Bring the water to a boil
- Add the brown sugar and stir to dissolve
- Add the corn syrup
- Bring to a boil and cook for 15-20 seconds
- Remove from the heat and incorporate all the remaining ingredients
- TO SERVE:
- Cut the pudding into squares and plate
- Drizzle the sauce on each square
- Garnish with a dollop of whipped heavy cream, if desired
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 12 servings | |
| Calories 929 | |
| Calories from Fat 173 | 19% |
| Total Fat 19.7g | 25% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 1589mg | 66% |
| Potassium 539mg | 15% |
| Total Carbs 159.45g | 43% |
| Dietary Fiber 6.1g | 20% |
| Sugars 36.03g | 24% |
| Protein 31.32g | 50% |
Menus and Pairings
Отзывы
02 ноября 2013
The "pièce de résistance" to last evening's dinner of your Pork with Apple, Onion & Hard Cider. A true indulgence food.Этот рецепт был приготовлен/опробован мной!
Комментарии
03 июня 2011Hey there, suzybel56 - The sauce will work on ice cream and pound cake, etc. And since you appear to be a bread pudding lover, I hope you'll give the Blueberry Bread Pudding with Lemoncello Sauce a test drive. I truly appreciate both your enthusiasm and hope for your feedback. Best regards, Amos
03 июня 2011I have been making a lot of bread pudding but never with the praline sauce, I can't wait to try this!!
23 марта 2011Well, if I'm to serve it to others, then I have to taste it first. If I taste it first...I will most certainly be a goner. Nope, no self restraint here.
- 22 марта 2011Oh Amos, I totally agree with Michelle M. This looks deadly and easy.3 replies
You ever heard of the "Axe handle measurement"? I'm going to apply said measurement to my own self soon, especially with recipes like this! lol - 22 марта 2011I guess I'll have to post some photos... The sauce is so simple and so perfect - and so versatile that it simply stands on it's own. The only place to go with this is straight on a dessert... You are always so encouraging!
