Bread Pudding with Jack Daniels Sauce
Bread Pudding
1-16oz day old French Bread loaf- (trim crust and
feed it to the birds) cut into 3/4 inch cubes
1 1/2 cups whole milk
1 cup sugar
3/4 cup whipping cream
4 large eggs
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup butter
1/4 cup raisins
1/4 cup chopped pecans or walnuts
Preheat oven to 375 degrees F.. Place cubed bread
into large bowl. Melt butter and pour over bread cubes while mixing
it up. Lightly beat eggs, add milk, sugar , cream, vanilla, cinnamon, and
salt. Pour over the bread. Add raisins and pecans. Mix
gently. Transfer to a buttered 9x5x3 inch glass baking dish. Cover
baking dish with foil. Bake pudding 40 minutes. Remove foil, and
bake another 30 minutes, until top is golden, and a table knife inserted comes
out clean. Let it set for 5 minutes before cutting up into serving size
pieces. Transfer to serving dishes. Spoon the Jack Daniel's caramel
sauce unto the pudding.
Jack Daniel's Caramel Sauce
1/2 cup (1 stick) butter
1 cup brown sugar
1/2 cup heavy cream
1/4 cup Jack Daniel's Tennessee
Bourbon
Melt butter in saucepan. Stir in the sugar
and cream. Bring to a boil over medium heat, stirring constantly.
Remove from heat. Allow to cool some. Whisk in Jack Daniel's.
Serve warm or at room temperature. Store in refrigerator. Makes
about 2 cups. Try it on ice cream, vanilla, chocolate, or butter pecan ice
cream, poached pears, apple cobbler, or with just about anything. You will
love it, even if you don't enjoy sipping Jack Daniel's.
Ron Deck
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