Cajun Bread Pudding With Praline Sauce

Recipe Ingredients

20 oz	568g	Stale French bread - crumbled
1/2		Milk
4 cups	792g / 27oz	Sugar
8 oz	227g	Butter - melted
6 oz	170g	Eggs (large)
2 oz	56g	Vanilla
16 oz	454g	Golden raisins
2 teaspoons	10ml	Cinnamon
2 teaspoons	10ml	Nutmeg
		Praline Sauce
2 cups	320g / 11oz	Brown sugar
1 cup	237ml	Water
1 cup	198g / 7oz	Butter
4 cups	792g / 27oz	Eggs - beaten (large)
4 cups	584g / 20oz	Pecans - chopped
1 tablespoon	15ml	Pure vanilla extract

Recipe Instructions

BREAD PUDDING:

Combine all ingredients -- mixture should be very moist but not soupy. Pour into buttered 9 x 12 or larger baking dish. Place into non preheated oven.

Bake at 350F for approximately 1 hour 15 minutes -- until top is golden brown. Serve warm with sauce.

PRALINE SAUCE:

In a small saucepan over medium heat -- combine brown sugar -- water -- and butter. Bring to a boil and boil 2 minutes. Gradually blend a small amount of the hot syrup into egg. Slowly return egg mixture to saucepan -- cook over low heat 1 minute -- stirring constantly. Remove from heat. Stir in pecans and vanilla.

While still warm -- place in serving bowl and serve as a topping for the warm bread pudding.

Yield: 32 servings

Source:
Loren Martin

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