Unless your granny made a kickin’ bread pudding with a Jack Daniel’s butter sauce topping, this ain’t your granny’s bread pudding! This was for dessert at Tuesday Lunch this week, although we topped it with a Creme Anglaise instead of the butter sauce (that’s the picture posted below. Both are delicious options.) Enjoy…
Bread Pudding
- 2 cups granulated sugar
- 5 large eggs, beaten
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 3 cups Italian or French bread, cubed (allow to stale overnight in a bowl)
- 1/2 cup light brown sugar, packed
- 1/4 cup (1/2 stick) butter, room temperature
- 1 cup pecans, chopped, optional
Jack Daniel’s Butter Sauce
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 2 teaspoons pure vanilla extract
- 1/4 cup Jack Daniel’s whiskey (or other whiskey)
Preheat the oven to 350 degrees F. Grease a 13 x 9-x 2-inch pan.
For the bread pudding, in a bowl whisk together the granulated sugar, eggs, milk, and vanilla; pour over the bread and set aside for 10 minutes.
In another bowl, add the brown sugar, butter and pecans; mix and crumble together. Pour the bread mixture into the prepared pan. Sprinkle brown sugar mixture over the top. Bake for 35 to 45 minutes or until set. Remove from oven.
For the Jack Daniel’s butter sauce, in a saucepan over medium heat, add the granulated sugar, butter and vanilla; stir until the sugar is melted. Remove from stove. Add the whiskey and stir well. Pour over bread pudding. Serve warm.
Makes 8 to 10 servings.
Prep Time: 10 minutes
Inactive Prep Time: 24 hr 10 minutes
Cook Time: 50 minutes