Jack Daniels Bread Pudding
Prep time: 10 minutes Cook time: 1 hour Raisin Soaking time: 1 hour Yield: Makes 8-10 servings
For the Bread Pudding:
- 1 cup raisins
- 1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
- 1 quart milk
- 3 large eggs
- 2 cups sugar
- 2 tablespoons vanilla extract
- 1/4 cup ack daniels whiskey
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
For the Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 large egg
- 1/4 cup Jack Daniels whiskey
- Soak the raisins: In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and soak for 1 hour. The raisins should soak up most of the bourbon in this time.
- Preheat oven to 350°F.
- Soak bread in milk: Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
- Add the egg mixture: In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice, and cinnamon.
- Pour over the bread and milk mixture.
- Add the bourbon soaked raisins and Stir gently to combine.
- Transfer to pan and bake: Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter.
- Pour the bread milk and egg mixture into the baking pan.
- Bake at 350°F for 30 minutes until the liquid has set.
- The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
- Make the bourbon sauce: Melt the butter in a medium saucepan on low heat.
- Add the sugar and egg and whisk to blend well.
- Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle.
- Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
- Serve: Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste.