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  Recipe Home » Deserts » Cajun Chocolate Bread Pudding
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  Cajun Chocolate Bread Pudding
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:

MMMMMPUDDING

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

MMMMMTOPPING

4 tbsp Butter, lightly salted, at room temperature
1/4 cup Sugar
2 tbsp Brandy
1 Egg

MMMMMWHISKEY 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
Instructions:
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)
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