Cajun Bread Pudding
Jennifer Arceneaux, Hawk’s, Roberts Cove, Louisiana / June 2013
For 15 to 20 servings
Jack Daniel’s sauce:
- 1 12-oz. can evaporated skim milk
- 1 12-oz. can sweetened condensed milk
- 1 tsp. pure vanilla extract
- Jack Daniel’s whiskey
Bring evaporated and condensed milks and vanilla to a boil in a saucepan set over medium heat, whisking constantly; reduce heat to low; add whiskey to taste; bring to a boil, whisking constantly; cook, whisking constantly, until thickened to gravy consistency; remove from heat; reserve (keep warm).
- 4 Tbsps. unsalted butter, cut into 1/2" pieces, plus more for greasing baking dish
- 3 12-oz. cans evaporated skim milk
- 3 lg. eggs
- 1 cup granulated sugar
- 1 1/2 Tbsps. pure
- vanilla extract
- 10 fresh or slightly stale glazed doughnuts, cut into 1" pieces
Heat oven to 350°F.
Butter 13" by 9" baking dish; whisk evaporated milk, eggs, sugar, and vanilla in a bowl; scatter doughnuts in baking dish; pour custard evenly over doughnuts; dot surface evenly with butter; bake until brown and surface is crispy (about 55 to 60 minutes); remove from oven; cool 1 hour.
To serve, cut pudding evenly into pieces; place each piece on a serving plate; drizzle sauce around (sauce can be served warm or at room temperature).
What to drink: Coffee, tea, or Jack Daniel’s whiskey