Best Cajun Bread Pudding Recipes

CAJUN BANANAS FOSTER BREAD PUDDING

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!

CAJUN BREAD PUDDING

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.

CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!

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.

CAJUN CROCK POT BREAD PUDDING

Steps:

• 1. Spray 4-quart Crock Pot. In a large bowl, thoroughly whisk together eggs, brown sugar, nutmeg, and cinnamon.
• 2. Add heavy cream, milk, vanilla, and melted butter. Add in cubes of bread until they are mostly coated.
• 3. Carefully fold in raisins, butterscotch chips, and pecans. Pour into Crock Pot. Cover and cook on low in Crock Pot for 2 hours, until center is firm.
• 4. Pour into a 13x9 inch baking dish and pack down a bit with wooden spoon. Pour on glaze (optional). Serve and enjoy!
• 5. For glaze: Mix together cream, sugar, and butter in a small pot and cook over medium heat until melted. Do not boil. Remove from heat and add rum or whiskey. Pour over bread pudding.