Bread Pudding with Praline Sauce

1 loaf stale French bread, cubed
1 quart milk
4 large eggs, beaten
2 cups sugar
1 tablespoon vanilla extract
1 tablespoon each of cinnamon and nutmeg
4 tablespoons butter, melted
1/4 cup butter or margarine
1-1/4 cups firmly packed brown sugar
3/4 cup light corn syrup
3 tablespoons all purpose flour
1-1/2 cups chapped Pecans.

Pre heat oven 350F. Mix all ingredients and pour into buttered 2 quart casserole dish. Bake 1 hour at 350F. Serve with Praline Sauce.

Praline Sauce:
Melt butter in a heavy saucepan; add brown sugar, corn syrup and flour, stirring until smooth. Bring mixture to a boil, reduce heat and simmer 5 minutes, stirring constantly. Remove from heat and cool 5 minutes. Gradually stir in evaporated milk an chopped pecans. Cool completely.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana