Sunday, July 5, 2009

Holiday Pics + Chocolate Bread Pudding w/ Praline Sauce

The 4th of July was hot in more ways than one, this year, in Cajun Country. The Acadiana Symphony played a beautiful Fourth of July concert at Parc International, in downtown Lafayette. Steve Riley and the Mamou Playboys also entertained the huge crowd with their highly seasoned Cajun music. More than a few hardy souls were dancing in nitty- gritty, two-step mode. There was a light breeze and a joie de vivre in the air! 

 After the concert we went over to Parc Sans Souci, where there was yet another band playing, and a fun jump and fountain for the kids. We were in dire need of refreshment, by this time, so we walked across to Agave Cantina and had a few rounds of frozen margaritas before the fabulous fireworks. It was a wonderful celebration, honoring our freedom and those who have fought for it.

What was your Independence Day celebration like?

This is a sinfully delicious dessert that is a perfect finish to any meal or whenever I have an "envie" for something sweet. It's so good that you'll want to have some for breakfast, too, with some good strong Community coffee. Oh, cest bon, cher! What a way to start the day!

Chocolate Bread Pudding w/ Praline Sauce

1 stick butter
1 loaf french bread, torn into small pieces
1 large can Pet milk
4 semi-sweet chocolate squares, chopped
4 large eggs, beaten
2/3 cup light brown sugar
1 tsp. almond extract 
Melt butter in large heavy pot on medium heat. Add bread, and stir constantly until golden. Place mixture in a buttered 13x9 inch baking dish and set aside. Bring milk to a boil in medium saucepan. Remove from heat and whisk in chocolate and blend till smooth. Add eggs, brown sugar,and almond extract. Mix well and pour mixture over bread mixture, blend gently and let stand for 15 minutes. Cover with vented foil and bake at 325 degrees, for 30 to 35 minutes or until set. Let cool and serve with warm praline sauce.
Serves 8

Praline Sauce
1 cup light brown sugar
1 small can Pet milk 
2 tbs.'s butter
1 tsp. vanilla 
1/4 cup chopped pecans 
Combine brown sugar, milk, vanilla, and butter in heavy saucepan. Cook on low heat until smooth. Stir in pecans and vanilla. Serve warm over bread pudding. Enjoy!


Joanne said...

Wow, very celebratory photos here! Our 4th was a little quieter than yours, we had a small get-together and bbq at home. Finally our weather cooperated and the glorious sun shined down, temps in the high 70s. We felt like doing a dance for the long awaited sunshine!

Marguerite said...

Joanne- So happy that you finally got some sunny weather and had a nice holiday. We're supposed to get some rain today and I can't wait!

Nancy said...

Oh my gosh, that looks sinfully delicious. Looks like something to offer company. Enjoy the rain. Still cool here in the mornings and evenings.

Kat said...

Marguerite, I made the potato salad and was told more than once that it was the best potato salad I have ever made!! So, it's a keeper. Thanks for sharing.

Marguerite said...

Nancy- Merci, for the nice comment, cher! I really have to resist the urge to make this bread pudding too often. When I do make it, it's worth the calories! I can always dance it off. :)

Marguerite said...

Kat- Thank you so much for trying it and for your kind compliments. Am so glad that everyone enjoyed the potato salad. The pleasure was all mine.

Angie Ledbetter said...

Girl, that looks slap-ya-momma good!

Marguerite said...

Angie, Try it, you'll like it! It is divine, girl-friend!!

Elizabeth Bradley said...

Oh my, I saw the pic of the bread pudding and ping went the strings of my heart. I'm gonna make this for the kids!

Glad you had a terrific holiday, Like Joanne, we had a low-key bbq with family. Fun and kicked back.

Marguerite said...

Elizabeth- Merci for the nice compliments, cher! I cooked for two days for the Fourth, for 20 + guests, but it was worth it! And that was before we went to this celebration. Glad that yours was fun.

Definitely make the bread pudding!