Cajun Bread Pudding
Cajun Bread Pudding is a vegetarian dessert. This recipe makes 12 servings with 318 calories, 8g of protein, and 9g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cinnamon, butter, vanillan extract, and a few other things to make it today. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.
In a large saucepan, heat 4 cups of milk until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter.
Add bread cubes; let soak 10 minutes.
Add cinnamon, and raisins and/or pecans if desired.
Pour into a 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean.
For sauce, bring water to a boil in a small saucepan.
Add brown sugar; stir to dissolve.
Add corn syrup. Bring to boil; cook 15-20 seconds.
Remove from the heat. Stir in the pecans, vanilla, butter and salt.
Cut pudding into squares and serve with sauce.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Granbazan Etiquetan Ambar Albarino. It has 4.6 out of 5 stars and a bottle costs about 25 dollars.
Granbazan Etiqueta Ambar AlbarinoPale golden color, with shiny reflexes of lemon towards the edge. Great olfactory complexity, reflecting clearly the varietal characteristics with aromas of fresh seeded fruits, pineapple, green apple, lemon and banana. Mouthfilling with a crispy acidity. Elegant, balanced and pleasant aftertaste.