"Sara Essex Bradley"
Cajun Bread Pudding from Jennifer Arceneaux of Hawk’s in Roberts Cove, Louisiana
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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).

Assembly:

  • 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
  1. Heat oven to 350°F.

  2. 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.

  3. 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