Cajun Bread Pudding With Whiskey Vanilla Sauce Recipes

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BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!



Cajun Bread Pudding With Whiskey Vanilla Sauce! image

While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people. Note: Prep time includes standing time.

Provided by CaliforniaJan

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 20

1 tablespoon softened butter
1 1/2 cups chopped pecans
3 eggs
1 1/4 cups sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter, melted and cooled
3 cups milk
8 ounces stale bread, cut into small cubes
3 cups sugar
3 cups cream
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, additional
1/3 cup whiskey
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whipping cream

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.

Nutrition Facts : Calories 1205.7, Fat 69.7, SaturatedFat 34.8, Cholesterol 249.5, Sodium 348.6, Carbohydrate 133.9, Fiber 3.2, Sugar 108.6, Protein 12.1

CAJUN BREAD PUDDING



Cajun Bread Pudding image

This is my husband's favorite dessert, and it's a perfect dish for a crowd, too.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 18

4-3/4 cups milk, divided
4 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup butter, softened
11 cups cubed French bread (1-inch cubes)
1/2 teaspoon ground cinnamon
2/3 cup raisins, optional
2/3 cup chopped pecans, optional
PRALINE SAUCE:
1/4 cup water
1/3 cup packed brown sugar
1/3 cup corn syrup
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla extract
2 tablespoons butter
Dash salt

Steps:

  • In a large saucepan, heat 4 cups of milk until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. , Pour into a 13x9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean. , For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce.

Nutrition Facts : Calories 935 calories, Fat 85g fat (50g saturated fat), Cholesterol 284mg cholesterol, Sodium 1072mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.

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