• Cajun Bread Pudding with Praline Sauce

    4 votes
    Cajun Bread Pudding with Praline Sauce
    Prep: 20 min Cook: 60 min Servings: 12
    by Amos Miller
    101 recipes
    The Praline Sauce is a stand-alone that will add depth and excitement to any cake or pudding, but it marries perfectly with this Cajun-inspired recipe. This is a dish that I have served hundreds of times and is always a favorite - so much so that folks often ask for a serving or two 'to go'. Easy ingredients, easy to prepare. This dessert is a real Big Easy...


    • 4 3/4 c whole milk, divided
    • 4 eggs
    • 2/3 c granulated sugar
    • 1/4 tsp fine sea salt
    • 1 tsp pure vanilla extract
    • 1/3 c sweet butter, softened
    • 11 c French bread, cut into 1 inch cubes
    • 1/2 tsp ground cinnamon
    • 2/3 c raisins
    • 2/3 c chopped pecans
    • 1/4 c water
    • 1/3 c packed brown sugar
    • 1/3 c dark corn syrup (you can use light, but dark adds to the visual presentation of the sauce)
    • 1/2 c coarsely chopped pecans
    • 1/2 tsp pure vanilla extract
    • 2 Tbs sweet butter
    • pinch of sea salt


    1. PUDDING:
    2. Preheat your oven to 400^
    3. In a sauce pan, heat 4 c of the milk to warm and set aside
    4. Combine 3/4 c milk, the eggs, sugar, salt and vanilla extract in a large mixing bowl
    5. Gradually add the warmed milk, stirring constantly
    6. Stir in the butter
    7. Add the cubed French bread and soak for 10 minutes
    8. Add the raisins, pecans and cinnamon
    9. Pour the mixture into a 13x9x2 cassarole or pan and bake for 50-60 minutes, until a knife inserted in the middle comes out clean
    10. SAUCE:
    11. Bring the water to a boil
    12. Add the brown sugar and stir to dissolve
    13. Add the corn syrup
    14. Bring to a boil and cook for 15-20 seconds
    15. Remove from the heat and incorporate all the remaining ingredients
    16. TO SERVE:
    17. Cut the pudding into squares and plate
    18. Drizzle the sauce on each square
    19. Garnish with a dollop of whipped heavy cream, if desired

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      The "pièce de résistance" to last evening's dinner of your Pork with Apple, Onion & Hard Cider. A true indulgence food.


      • Amos Miller
        Amos Miller
        Hey there, suzybel56 - The sauce will work on ice cream and pound cake, etc. And since you appear to be a bread pudding lover, I hope you'll give the Blueberry Bread Pudding with Lemoncello Sauce a test drive. I truly appreciate both your enthusiasm and hope for your feedback. Best regards, Amos
        • suzybel56
          I have been making a lot of bread pudding but never with the praline sauce, I can't wait to try this!!
          • A.L. Wiebe
            A.L. Wiebe
            Well, if I'm to serve it to others, then I have to taste it first. If I taste it first...I will most certainly be a goner. Nope, no self restraint here.
            • Michelle M
              Michelle M
              Oh yes! Pictures please, if possible. I must see this sauce.
              • Amos Miller
                Amos Miller
                I was making the sauce as a topping for some pound cake and was just asked for the Cajun Bread Pudding recipe, so I thought I'd put it up here. Really, ladies, you should try it - you don't have to eat it yourselves, just make it and feed it to someone else and take credit. What? No self restraint??? I love you all!
              • Claudia lamascolo
                Claudia lamascolo
                Wow this sounds wonderful!
                • Amos Miller
                  Amos Miller
                  This would be good on a piece of one of your cakes...
                • A.L. Wiebe
                  A.L. Wiebe
                  Oh Amos, I totally agree with Michelle M. This looks deadly and easy.
                  You ever heard of the "Axe handle measurement"? I'm going to apply said measurement to my own self soon, especially with recipes like this! lol
                  • Amos Miller
                    Amos Miller
                    Wouldn't this be good in a bowl of oatmeal?
                    • A.L. Wiebe
                      A.L. Wiebe
                      SACRILEGE!! Oatmeal = yuck. Hahahahaha!
                      I don't think I would dare mess with this bread pudding, as it looks fabulous already.
                      • A.L. Wiebe
                        A.L. Wiebe
                        Oh wait! Were you just talking about the sauce?...oh, um, er, sorry. In that case, then yes, the sauce would be really good there. On French Toast too!
                  • Amos Miller
                    Amos Miller
                    I guess I'll have to post some photos... The sauce is so simple and so perfect - and so versatile that it simply stands on it's own. The only place to go with this is straight on a dessert... You are always so encouraging!
                    • Michelle M
                      Michelle M
                      Sighing. With stars in my eyes.
                      Pardon the Marsha Brady, but this is dreamy!
                      • Amos Miller
                        Amos Miller
                        Wouldn't this be delicious on waffles?

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