Cajun Bread Pudding with Praline Sauce Recipe

Out of the oven and awash in praline sauce - time for a taste

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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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