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!!!




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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!
 
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