Bread Pudding is a southern standard; we upped the ante on this traditional dessert and turned into a savory Cajun party dish. Just follow our simple instructions and visit www.Cajungrocer.com for authentic Cajun ingredients at unbelievably low prices.
2 cups of milk
2 Tbsp minced garlic
2 large whole eggs
2 large egg yolks
¼ cup finely chopped parsley
¾ tsp salt
¼ tsp freshly ground black pepper
1/8 tsp Cajun Chef Cayenne Pepper
2-1/2 cups ½-inch cubed Poupart’s French bread
Scald the milk with the garlic in a small saucepan.
Let the mixture stand off the heat for 15 minutes.
If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic.
If you are a garlic fan, leave it as is.
In a bowl, whisk the whole egg and the egg yolks.
Add the milk in a steady stream, whisking constantly.
Add the parsley, salt, black pepper and cayenne. Mix well.
Divide the bread cubes among eight buttered 1/3-cup muffin tin.
Ladle the milk and egg combination over the bread, dividing it evenly.
Let it stand for 10 minutes.
At this point the pudding can be covered and chilled for 8-10 hours.
Bake the puddings for 45 minutes or until they are golden and puffed.
Let the pudding cool for several minutes.
They will sink as they cool.
To remove them from the muffin tins, run a thin knife around the edges and lift them carefully.
This updated Southern favorite serves 8 and is great party food because of its shape and surprising flavor. Everyone will be begging for the recipe, just send them over to www.Cajungrocer.com for more Cajun recipes and discounted ingredients.