Prejean's Bread Pudding

by

Recipes

From Chef Ernest Prejean at Prejean's in Lafayette

Appears in The Pot and the Palate Cookbook (read our review)

In 1980, Robert Guilbeau and his friends built Prejean’s Restaurant on farmland passed down to him from his grandparents, Walter and Inez Prejean. Guilbeau wanted to combine the joie de vivre of south Louisiana with the comforts of his grandparents’ kitchen. Long before “Cajun” would become a household word, Prejean’s was serving those delicious boiled shellfish, gumbos, étouffée, and sauce piquantes the world would come to know and love.

Yield: 20 servings


Ingredients:


For the bread pudding: 
3-4 loaves French bread, torn or cut into small pieces 
6 eggs, beaten 
4 cups milk 
2 cups evaporated milk 
2 cups sugar 
2 tsp. ground cinnamon 
2 tsp. ground nutmeg 
2 tsp. pure vanilla extract 
1/2 cup (1 stick) butter, melted 
1/2 cup (1 stick) cold butter, chopped

For the Jack Daniel’s sauce: 
1 cup sugar 
1/2 cup (1 stick) butter 
2 to 4 oz. Jack Daniel’s whiskey

Method:

  1. Preheat the oven to 400°F. Place the bread pieces in a large mixing bowl. In another bowl, combine the eggs, milk, evaporated milk, sugar, cinnamon, nutmeg, and vanilla and blend well. Stir in melted butter.
  2. Add the egg mixture to the bread in bowl and stir until mixed. Let stand until liquid is absorbed and bread is saturated. Pour into a greased 9 x 13 inch pan. Sprinkle chopped butter on top.
  3. Bake 30 minutes. Reduce heat to 350°F and bake 45 to 60 minutes or until center is firm. Remove from heat and serve warm with Jack Daniel’s sauce.
  4. Jack Daniel’s Sauce In a saucepan over high heat, combine the sugar with 1 cup of water to make a simple syrup. Add the butter and stir until completely blended. Just prior to serving, add whiskey and serve warm over Prejean’s Bread Pudding.