Cajun Bread Pudding

Serves: 24
Total Calories: 243


4 eggs
3 cups pecans chopped
3 cups milk
1 (15-ounce) can crushed pineapple in its own juice
1 (14-ounce) can sweetened condensed milk
1 cup raisins
1 cup coconut shredded
6 tablespoons butter or margarine, melted
3 tablespoons vanilla extract
10 cups French bread crumbled day-old
Brandy Sauce (see below)


Preheat oven to 375°. Butter an 8 x 8 x 2-inch baking pan. In a large bowl, lightly beat eggs. Add pecans, milk, pineapple with juice, condensed milk, raisins, coconut, butter or margarine, and vanilla mix well. Add bread and mix just until bread is moistened. Spoon evenly into baking pans. Bake for 50 to 60 minutes or until brown and a knife inserted in center comes out clean.

Serve warm with Brandy Sauce.

Nutritional Facts:

Serves: 24
Total Calories: 243
Calories from Fat: 142

This Cajun Bread Pudding recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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