Cajun Bread Pudding with Whiskey Vanilla Sauce
Indulge in the rich, Southern-inspired flavors of this Cajun Bread Pudding with Whiskey Vanilla Sauce—a decadent dessert that marries the comforting texture of custard-soaked French bread with a hint of zesty Cajun spice. This perfectly spiced bread pudding is baked to golden perfection, then topped with a silky whiskey vanilla sauce for an irresistible touch of warmth and sweetness. Enhanced with warming cinnamon, optional raisins, and a touch of whiskey, this dessert balances traditional comfort food with bold Cajun flair. Serve it warm, garnished with powdered sugar, for a show-stopping finale to any meal. Perfect for festive gatherings or a cozy night in, this easy-to-make treat is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 8 cups (cubed) French bread
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 4 count Large eggs
- 4 tablespoons (melted) Unsalted butter
- 2 teaspoons Vanilla extract
- 1 teaspoon Cajun seasoning
- 1 teaspoon Ground cinnamon
- 0.5 cup Raisins (optional)
- 0.25 cup Whiskey
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (for garnish)
- 0.25 cup Whiskey Vanilla Sauce - Whiskey
- 0.5 cup Whiskey Vanilla Sauce - Heavy cream
- 2 tablespoons Whiskey Vanilla Sauce - Unsalted butter
- 0.25 cup Whiskey Vanilla Sauce - Granulated sugar
- 1 teaspoon Whiskey Vanilla Sauce - Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the cubed French bread and raisins (if using). Set aside.
In a separate mixing bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, Cajun seasoning, cinnamon, whiskey, and salt until well combined.
Pour the liquid mixture over the bread cubes, ensuring all pieces are well coated. Let it sit for about 10 minutes so the bread can absorb the custard.
Transfer the bread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out clean.
While the bread pudding is baking, prepare the whiskey vanilla sauce. In a small saucepan over medium heat, whisk together the heavy cream, whiskey, butter, and granulated sugar. Bring to a gentle simmer, stirring constantly, until the mixture thickens slightly (about 3-5 minutes). Remove from heat and stir in the vanilla extract.
Once the bread pudding is done baking, remove it from the oven and let it cool slightly for about 10 minutes.
Drizzle the warm whiskey vanilla sauce over the bread pudding just before serving. Garnish with a light dusting of powdered sugar if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
5962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.8 g | 305% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1352 mg | 450% | |
| Sodium | 5592 mg | 243% | |
| Total Carbohydrate | 773.0 g | 281% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 461.7 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 13.1 mcg | 65% | |
| Calcium | 1554 mg | 120% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
