How to make bread pudding like donation seafood in Lafayette |

“Have you ordered the bread pudding?”

“No, why?”

“Oh, you missed the best dessert!”

This would have been the typical conversation when he spoke to anyone who had gone to Don’s Seafood & Steakhouse in downtown Lafayette. Although the restaurant is closed and has been demolished, its heritage as the best bread pudding in town persists.

If you like pudding with very dense cinnamon bread with a caramel type garnish, this bread pudding may not be what you are looking for. This bread pudding is a buffoon with a light and soft meringue on the top. In addition, the rum sauce is creamy like melted vanilla ice cream with a rum flavor.

I learned this recipe when I was in high school, and it has always been our family favorite. I did it for so many family opportunities, and he is always asked by my brother, John. With each bite, I am transported and connected to these many occasions.

This is what good food has the power to do.

Like most of my recipes, I like to use basic ingredients by focusing on freshness, the quality of the ingredients and the technique. You can have all the ingredients at hand to make this recipe at any time.

Here are some professional tips to keep in mind:

• Use the coolest eggs you can find and allow them to come at room temperature.
• Make sure that your bowl and drummers are very well cleaned and that you do not have an oil residue.
• Separate your eggs one by one. If one of the yolks mixes with the egg white, you cannot use. Your meringue will not get up.
• Read the complete recipe before you start.

Pudding bread to the donation

Made 9 to 12 portions.

I like to serve the bread pudding and the sauce to different temperatures. Example: Hot pudding with cold sauce or cold pudding with hot sauce.

4 egg yolks

1 cup of sugar

1 (12 ounces) can evaporate milk

2 cups of milk

1 teaspoon of vanilla extract

1/3 cup (6 tablespoons) melted butter

9 slices of white bread

1. Mix the egg yolks and the sugar and mix with a whisk. Once well combined, gradually add the evaporated milk.

2. Then add the milk, vanilla and butter. Stir to combine.

3. Tear the bread into slices into medium -sized pieces and add to the milk mixture. Stir to combine. The milk mixture will be absorbed by the bread.

4. Pour the mixture into an 8 inch cooking dish by 11 inch.

5. Leave to stand while the oven preheat to 450 F.

6. Bake for 20 minutes or until the bread pudding is slightly swollen and some pieces of bread are golden.

7. Remove from the oven and reduce the oven temperature to 350 F.

Meringue

4 egg whites

1 pinch of salt

1/2 cup of sugar

1. Place the egg whites in a bowl to mix and beat until they start to foam.

2. Add a pinch of salt (this will help stabilize egg whites).

3. Increase the speed and beat until the soft peaks are formed.

4. Gradually add sugar, beating and beating until the firm peaks are formed.

5. Spread the meringue on the bread pudding and bake for 10 to 15 minutes or until the meringue is golden in color.

6. Remove from the oven and let cool slightly before serving.

Rum Sauce

Made 1 1/2 cups.

1/2 cup of evaporated milk

1/2 cup of milk

1/2 cup of sugar

2 tablespoons of butter

1 tablespoon of dissolved corn sheet in 3 tablespoons of water

1/2 teaspoon of flavoring rum

1. Mix the milk, milk, sugar and evaporated butter in a 3 -quarter saucepan.

2. Heat over medium-high heat until the mixture begins to boil. Add the dissolved cornstarch and stir. The mixture should immediately thicken.

3. Remove from heat, add the rum aroma and place in a bowl or measure the cup to cool.