Jack Daniel's Bread Pudding
- 2 lbs coarsely chopped bread (Texas Toast works well)
- 1/2 t. Ground Cloves
- 1/2 t. Ground Nutmeg
- 2 t. Ground Cinnamon
- 1 cup tightly packed brown sugar
- 1/8 lb. (2-3 T.) real butter, melted
- 8-10 eggs, beaten
- 1/2 quart Half & Half
- 1/2 quart heavy whipping cream
- 1 T. Mexican vanilla extract (get the real stuff)
- 1/4 c. real Jack Daniel’s Bourbon (Black Label)
- 1 c. raisins
Adapted from texasrecipes.tumblr.com
Pre-heat the oven to 325 degrees, F.
Put bread cubes into a large container and allow to dry while whipping up the ‘pudding’.
Combine the brown sugar, cloves, nutmeg and cinnamon in another large container. Mix well until blended.
Add the eggs, melted butter, half and half, heavy whip 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 and mix them in.
Spray a 13 X 9 X 2 inch glass baking pan with buttery flavor non-stick spray. Pour the bread mixture into the pan and jiggle the pan to settle the bread. The top will be jagged. Don’t worry about that.
Place the pan into the 325 degree oven and bake for 40 to 50 minutes until a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist. Do not overcook. Ovens vary in their cooking time, so watch the time carefully.
Melt the butter in a heavy pan on the stove top at a medium setting (do 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 crystallize.
Slowly add the heavy whipping cream while continuing to stir. Blend well and immediately remove from heat.
Add the Jack Daniels Bourbon and mix well.
Serve the sauce over the Bread Pudding and go to dessert heaven! If you want even more calories, add a scoop of vanilla ice cream! You can get all of your daily allotment of calories in this one dessert!
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