Thursday, September 24, 2009

It's Fall Festival Time! + Cajun Bread Pudding

It's fall festival time in Cajun Country and that means fun time ! We've got the annual Sugarcane Festival going on in New Iberia, La., this weekend, that celebrates everything sweet. You'll want to be sure and make a pass over there, cher!

A fabulous entertainment line-up including , Mike and the Rockets and Geno Delafose and French Rockin' Boogie. After Hurricanes Gustav and Ike ruined the sugarcane crop last year, this year's cane is a bumper crop, taller than I've ever seen it. So the farmers have a lot to be thankful for at this year's festival. For a complete schedule go here.

And don't forget about Downtown Alive on Friday night, beginning at 6 p.m., in Parc Souci, featuring, "David Egan and the " 20 Years of Trouble Band". This fantastic group of musicians will have you dancin' up a storm with plenty of bayou blues tunes and a few good jitterbugs. Come on out and enjoy everything that Acadiana has to offer, great music, great food, and great times. Let the good times roll!

Here is a little sample clip of one of Acadiana's best keyboard players, David Egan, jamming at the Blue Moon Saloon in Lafayette, with Tab Benoit on guitar. Can't wait! see ya'll there!!!

And I wanted to share this great recipe for a quick and easy, old fashioned Cajun bread pudding. So delicious with morning coffee or tea and perfect on any Fall brunch or dinner table. Enjoy!

Cajun Bread Pudding w/ Praline Sauce

1 20 oz. can crushed pineapple w/ juice
1/2 cup of raisins
1/2 cup chopped pecans
1 loaf of "day old " French bread
6 0z. melted butter
3 lg. eggs
1 large can Pet milk
1 tsp. vanilla
1 1/2 cups sugar
1/4 cup dark brown sugar
2 tsp.'s cinnamon


Place the pineapple and raisins in a bowl. Break up the French bread in a large bowl and pour milk over and blend gently. Let stand for 1 hour, then drain excess milk. Add the butter and cinnamon. In a separate bowl, beat the eggs with the Pet milk, vanilla, and the sugars, fold in pineapple and raisins and add mixture to the bread . Mix with a large spoon, until blended. Transfer mixture into a buttered 9x13 inch baking dish and bake @ 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cest bon, cher!

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!
Looking For Cajun Products? Look No Further : Cajun Supermarket


Sniffles and Smiles said...

Mmmm! My husband LOVES bread puddin' I'll have to try this one!!!!! And jitterbugging? Awesome!!! You go girl! BTW, you should be a travel writer!! You really make me want to climb on a plane or train, and skeddadle on down to Cajun Country!!! Have a fabulous weekend, mon amie! ~Janine XOXO

Anu Lal said...

delicious post!!

Eddie Bluelights said...

Hello Marguerite,
Life seems one endless series of parties, eats, dancing and merriment in Cajun land - I am most impressed, so much so I am importing Cajun Delights into blogOzland for my next stop after we pick up the Tin Man - and then we shall meet! ~ Eddie x

John said...

You're having me on; it seems it's always carnival time in Cajun country!

Angie Ledbetter said...

I love that we have festivals of one sort or another almost every single weekend year round here, don't you?

That bread pudding...yummmmm! Wish I had some right NOW. :)

Mandy said...

I will have to try that bread pudding recipe. Looks devine! :-) Have fun at all your festivals.

Kat said...

Hi there! I never knew anyone who has so much fun! Except my SIL who lives in New Orleans. I used the Hickory seasoning on my crockpot chicken and it was divine! Everyone loved it's flavor.

Joanne said...

It's fall festival time here in New England too, love it! Apple festivals, corn festivals, celebrating the harvested crops. It's a great time for all ...

Carol Murdock said...

Love bread pudding with vanilla rum sauce! Thanks for the recipe!

Marguerite said...

Janine- Do make this bread pudding for your hubby, cher. He will love you for it! Yes, I will be jitterbugging tonight. Merci for your sweet comments and hope you have a fab weekend, too!

ANULAL- Thanks and welcome to Cajun Country!

Eddie- Cajun's do tend to party more than any other group of people that I've ever met. I loved your new post, but haven't had a chance to comment, yet.. I'll be back later.

John- Yes, it is always festival time in Cajun Country, except for about a 6 week break in the summer, when it is too hot.

Inspired by eRecipeCards said...

love the pineapple in the pudding, been doing that for a while....

but where is your whiskey sauce???

Marguerite said...

Angie- Thanks, cher! Yes, I do love it!! So much fun! Merci for stopping by.

Mandy- So good to hear from you. Thanks, I will. Good luck with the move!

Kat- Notice that we both live in Louisiana! lol So glad that you liked the Hickory Grill, it's one of my faves!

Joanne- Great to see you! I love harvest festivals, too. We have sugarcane, cattle, yam, and
rice festivals in the fall, here.

Carol- You're welcome, cher! I'd love that vanilla/rum sauce recipe! Hope you're feeling better!

Year on the Grill- That's another recipe, cher! So many variations on the bread pudding and the sauce. Thanks for stopping by.

Sniffles and Smiles said...

You are the absolute best!!! Thank you!!! Love you so much! ~Janine XO

Shammickite said...

I'd be at all those celebrations if I could! I love that Cajun music and I'm pretty sure I'd feel the same way about Cajun cooking!
I'm gonna try that bread pudding for sure.

Elizabeth Bradley said...

It's so lively over here, full of Cajun Delights.

Marguerite said...

Shammickite- So good to see you! Glad you like the Cajun music and I'm sure you would like the fabulous Cajun food, too. Thanks for stopping by!

Domonyi- Thanks so much for your kind comment and for visiting. Your website is awesome! I'll visit you, soon!

Elizabeth- It is always lively here, cher! It's genetic, the French thing. "Eat, drink, & be merry! Wish you were here!
Hope you're feeling better. :)