Ingredients for Cajun Bread Pudding With Whiskey Vanilla Sauce
- Butter
- Pecans
- 4 large eggs
- Sugar
- 2 teaspoons vanilla extract
- Ground Cinnamon
- Ground Nutmeg
- 2 cups whole milk
- Stale Bread
- Cream
- Ground Cardamom
- ½ teaspoon ground nutmeg
- 2 tablespoons whiskey (for sauce)
- Cornstarch
- Whipping Cream
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How to Make Cajun Bread Pudding With Whiskey Vanilla Sauce
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed bread, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and milk. Let the bread soak for at least 30 minutes to allow it to fully absorb the milk mixture.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and bourbon. Gently pour this mixture over the bread mixture, ensuring all the bread pieces are coated.
- Pour the bread pudding mixture into the prepared baking dish. Bake for 50-60 minutes, or until golden brown and a knife inserted into the center comes out clean.
- While the bread pudding is baking, prepare the whiskey vanilla sauce. In a saucepan, combine the heavy cream, vanilla extract, whiskey, and brown sugar. Heat over medium heat, stirring frequently, until the sugar is dissolved and the sauce is slightly thickened.
- Let the bread pudding cool slightly before serving. Pour the whiskey vanilla sauce generously over the warm bread pudding and enjoy!
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
434g
Fat
173g
Carbs
44g
