Cooking Recipe Cajun Chocolate Bread Pudding

Recipe Ingredients

PUDDING

1 qt Half-and-half

3/4 c Sugar

5 Eggs, jumbo

3 1/2 ts Vanilla

1 1/2 ts Cinnamon

9 c Fresh french bread cubes

1 c Milk chocolate chips

TOPPING

4 tb Butter, lightly salted; at

-room temperature

1/4 c Sugar

2 tb Brandy

1 Egg

WHISKEY SAUCE

2 tb Jack Daniel's Black Label

-whiskey

4 tb Butter, lightly salted

1 1/2 c Whipping cream

3/4 c Brown sugar

1/4 ts Salt

1/4 ts 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)

Categories matching this recipe

Desserts ,Cajun