Cajun Chocolate Bread Pudding Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
PUDDING
1 quart: 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 Daniels 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)
Source from luhu.jp
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)
Source from luhu.jp