Jack Daniel’s Bread Pudding
Ingredients
Pudding:
- 2-pounds Texas Toast, coarsely chopped
- ½ tsp. ground cloves
- ½ tsp. ground nutmeg
- 2 tsp. ground cinnamon
- 1 cup tightly packed brown sugar
- 2 - 3 tbsp. real butter, melted
- 8 - 10 eggs, beaten
- ½ quart Half and Half
- ½ quart heavy whipping cream
- 1 tbsp. vanilla extract
- ¼ cup Jack Daniel’s Black Label
- 1 cup raisins
- Buttery flavored non-stick spray
Sauce:
- 1-pound butter
- 1-pound brown sugar
- 1 cup heavy whipping cream
- 2 tbsp. Jack Daniels Black Label
- Vanilla ice cream
Instructions
To make the pudding:
- Put bread cubes in a large container and allow to dry overnight.
- Pre-heat oven to 325°F
- In a bowl, combine the brown sugar, cloves, nutmeg and cinnamon; mix well until blended.
- Add the eggs, melted butter, Half and Half, heavy whipping cream, vanilla and bourbon to the brown sugar mix; mix with a wire whip until well blended.
- Pour the egg mixture over the bread cubes and mix gently.
- Add the raisins.
- Spray a 13 x 9 x 2-inch glass baking dish with a buttery flavored non-stick spray.
- Pour the bread mixture into the dish and jiggle to settle the bread; the top will be jagged.
- Place the dish into the oven and bake for 40 - 50 minutes until a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.
- Do not overcook.
To make the sauce:
- In a heavy saucepan, on medium heat, melt the butter while being careful to watch and not burn the butter.
- Add the brown sugar, a little at a time, until mixed.
- Whisk constantly until the sugar is dissolved and the mixture is smooth and almost to the point of simmering.
- Don’t boil the sauce; it will crystalize.
- Slowly add the heavy whipping cream, while continuing to stir.
- Blend well and immediately remove from the heat.
- Add the bourbon and mix well.
- Serve the sauce over the bread pudding.
- Add a scoop of vanilla ice cream on top and serve immediately.