Don's (Seafood & Steakhouse) Bread Pudding

12 servings Prep: 20 m Cook: 20 m Total: 40 m Intermediate
5.0/5 (6)
Don's (Seafood & Steakhouse) Bread Pudding
Don’s (Seafood & Steakhouse) is one of the finest and longest-lived businesses in Lafayette, LA. This classic Louisiana bread pudding features a fluffy meringue topping and rich rum sauce that’s kept customers coming back for generations.

Ingredients

12 servings
  • 9 slices white bread
  • 1 1/4 cup sugar
  • 1 (13 oz) can evaporated milk
  • 2 cups milk
  • 1 tsp vanilla
  • 4 eggs, separated
  • 1/3 cup butter, melted
  • 1 (8 oz) can evaporated milk (Carnation suggested)
  • 1 cup milk
  • 1 cup sugar
  • 1 1/2 tbsp cornstarch
  • 3 tbsp butter
  • 2 oz rum

Step-by-Step Instructions

  1. Preheat oven to 450°F. For the bread pudding: Break bread into small pieces and place in 9x13 baking pan.
  2. Add 1 cup of sugar, the 13oz evaporated milk can, 2 cups of milk, vanilla, egg yolks, and melted butter in bowl. Mix well.
  3. Pour mixture over bread in baking pan and bake at 450°F for 15 minutes until set and lightly golden.
  4. To make meringue: Beat egg whites with remaining 1/4 cup sugar until stiff peaks form. Cover pudding with meringue and re-bake for 3 to 4 minutes until meringue is golden brown.
  5. For the rum sauce: In a double boiler, combine the 8oz can of evaporated milk, 1 cup whole milk, 1 cup sugar, and 3 tbsp butter. Heat until hot.
  6. Dissolve cornstarch in a little water (about 2 tablespoons) and add to hot milk mixture.
  7. Stir constantly until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat, then stir in rum.
  8. Pour warm rum sauce over individual servings of bread pudding.

Common Problems and Solutions

Q: Why did my meringue weep or get watery?

A: Make sure the bread pudding base is hot when you add the meringue, and bake immediately. Weeping can occur if the meringue sits too long before baking or if it's under-baked. The quick 3-4 minute bake at high heat should set it perfectly.

Q: Can I make the rum sauce ahead of time?

A: Yes, but add the rum just before serving and reheat gently. If you add rum too early and reheat, the alcohol will cook off and you'll lose that characteristic flavor.

Q: Why is my rum sauce lumpy?

A: Dissolve the cornstarch completely in cold water before adding it to the hot milk mixture, and stir constantly while thickening. If lumps form, strain the sauce through a fine-mesh sieve.

Tips and Techniques

Use day-old or slightly stale bread—it soaks up the custard better than fresh bread. When beating egg whites for meringue, make sure your bowl and beaters are completely clean and free of any grease, which can prevent proper peaks from forming.

Ingredient Substitutions

  • white bread: French bread or brioche
  • rum: bourbon or whiskey
  • evaporated milk: half-and-half or heavy cream

Equipment Needed

  • 9x13 inch baking pan
  • Double boiler
  • Electric mixer (for meringue)
  • Mixing bowls
  • Whisk

Historical Context

Don Landry opened his first restaurant in 1934, and Don’s has become synonymous with fine Cajun and Creole dining in Acadiana. Their bread pudding with meringue and rum sauce represents the elevated dessert style found in Louisiana’s classic white-tablecloth restaurants.