This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baby Kay's Cajun Kitchen's Bread Pudding
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- #44623
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 cup granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3 eggs
3/4 cup coconut flakes
3/4 teaspoon vanilla extract
3/4 cup raisins
3/4 cup chopped pecans
5 tablespoons butter
3 cups whole milk
3/4 loaf (16 ounce size) stale French bread, cut into crouton-size cubes
directions
Mix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans.
Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture.
Place in a 12- x 8-inch baking dish with the French bread cubes. Put into a cold oven. Bake at 350 degrees F for one hour.
Recipe Source: Baby Kay's Cajun Kitchen, Scottsdale and Phoenix, Arizona
added by
mercy421
nutrition data
560 calories, 23 grams fat, 80 grams carbohydrates, 11 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
June 2, 2009
This is the best bread pudding I have ever eaten...and I have ordered bread pudding every time it appears on a menu. I have enjoyed it several times at Baby Kay's whenever I'm in Phoenix, and I even had them make up a full recipe just for me to take back to L.A. Now I can make it for myself.