Cajun Bread Pudding Recipes

Steps:

• *Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.
• BREAD PUDDING:.
• Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter.
• Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
• Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended.
• Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
• Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.
• WHISKEY VANILLA SAUCE.
• While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce.
• Boil gently for 5 minutes, stirring often.
• GARNISH.
• Whip the cream and keep in refrigerator until serving time.

Steps:

• 1. Tear bread into pieces in large bowl.
• 2. In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
• 3. Pour mixture over bread pieces, mix well, and let stand for 10 minutes.
• 4. Place mixture into a 13x9 inch, buttered baking dish and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
• 5. Bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 10 to 15 more minutes or until golden brown, and a knife comes out clean.
• 6. Rum Sauce: Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding.
• 7. Cest bon, cher!

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.