Cajun Chocolate Bread Pudding Recipe

Ingredients


PUDDING

1 qt half-and-half
3/4 cup sugar
5 eggs, jumbo
3 1/2 tsp vanilla
1 1/2 tsp cinnamon
9 cup fresh french bread cubes
1 cup milk chocolate chips

TOPPING

4 tbsp butter, lightly salted, at room temperature
1/4 cup sugar
2 tbsp brandy
1 egg

WHISKEY SAUCE

2 tbsp jack daniel's black label whiskey
4 tbsp butter, lightly salted
1 1/2 cup whipping cream
3/4 cup brown sugar
1/4 tsp salt
1/4 tsp cayenne pepper


Directions

1. FOR THE PUDDING: Combine half-and-half, sugar, eggs, vanilla,
cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes.

2. Cut bread into 1-inch square cubes. Add them to the half-and-half
mixture. Let soak for 30 minutes, occasionally tossing gently.

3. Spoon soaked bread and leftover liquid into a buttered 10-inch
cake pan. Push chocolate chips into pudding mixture. Set aside.

4. FOR THE TOPPING: Beat butter with an electric mixer until light and
fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute.
Scrape down the sides of the bowl, then beat at high speed for 1
minute. Pour topping over bread.

5. Bake in a preheated 375-degree oven for 1 1/2 hours. Let cool
about 15 minutes.

6. FOR THE WHISKEY SAUCE: Combine sauce ingredients in a saucepan.
Simmer for 4 minutes, lightly whisking occasionally.

7. To serve: Cut pudding into serving-size pieces. Top with whiskey
sauce. Serve warm.

Makes 9 to 12 servings.

Source: The Original Crawdaddy Bayou Restaurant in Wheeling, Illinois
(printed in the Chicago Sun Times, January 15, 1997)


Servings: 9 servings

 

 

Cajun Chocolate Bread Pudding Recipe brought to you by Recipe Ideas


Categories: Bread; Bread Pudding; Breads; Cajun; Chocolate


The History of Recipes

It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these old cookbooks were just very simple pictorial instructions for preparing meals.

Later on, we find two interesting books published in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that is served today, but instead descriptions of the types of food on the menus of the rich and powerful of the time.

By the advent of the twentieth century, cook books are in high demand, as a result of better eduction, people having more free time and having more money to spend.

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We hope you enjoy this Cajun Chocolate Bread Pudding recipe.

 


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