Bread Pudding With Jack Daniels Sauce Recipes

JACK DANIELS BREAD PUDDING

Steps:

• Spray your pan with non-stick cooking spray.
• If you haven't already, cube the French bread (approximately 1-inch pieces) and toast them until lightly browned.
• Spread the cubed, toasted bread, raisins, and pecans in the prepared pan. You can absolutely skip the raisins and/or the pecans if those don't appeal to you. I've made it with and without those and it's still amazing!
• In a small saucepan, heat milk and butter over medium heat.
• In a bowl, whisk together the sugar, eggs, nutmeg, cinnamon, vanilla, and salt.
• Pour 1 cup of the heated milk mixture to the egg mixture to temper it, then add the egg mixture back into the hot milk mixture.
• Pour the eggs/milk over the cubed bread in the pan. Cover with foil. You can bake immediately or let it soak in the fridge overnight before baking.
• Place a large baking sheet (or other larger baking pan that's at least an inch deep) in your oven and place your dish filled with bread pudding onto the larger pan. Pour water at least half an inch deep into the outer pan.
• Bake at 350°F for one hour.
• Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. During this last 15 minutes, make the sauce.
• Combine all ingredients into a large saucepan and bring to a boil.
• Immediately reduce the heat to low and let it simmer until it begins to thicken.
• Reduce until it's a syrup consistency.
• Pour the sauce over the hot bread pudding. I often have leftovers that I save and add more to the pudding while eating or to pour over ice cream on top of the bread pudding. Enjoy!!

FRENCH BREAD PUDDING WITH JACK DANIELS SAUCE

Steps:

• Crumble the bread into a bowl. Pour the milk over it and let stand for one to two hours. I've found that the longer it soaks in the milk, the better the end result. Preheat the oven to 325 degrees. Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.
• In another bowl, beat together 3 eggs, the granulated sugar and the vanilla. Microwave the dried fruit with the 1/4 cup of Jack Daniels for one to two minutes on high, or until plumped. Drain Jack Daniels and reserve for another use, then cool fruit for a few minutes and stir in to the egg mixture, then stir the egg mixture into the bread and milk, taking care not to break up the soaked bread.
• Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes. Cool to room temperature.
• To make sauce, stir 8 tablespoons butter and confectioners' sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add Jack Daniels to taste (we like it pretty strong!).
• To serve, preheat broiler. Cut pudding into squares and transfer each square to a heatproof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling. Or, alternatively, you can just serve the pudding warm with the sauce spooned over. Be careful if rewarming the sauce in the microwave as you can 'scramble' the egg and the sauce turns an unappetizing grayish color and it thickens - while it still tastes great, its not very pretty.

JACK DANIELS BREAD PUDDING

Steps:

• Pudding:.
• Lightly grease deep dish casserole pans.
• Fill with toasted bread cubes and raisins mixed together.
• Heat milk and butter in pan over medium heat.
• Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
• Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
• Cream Sauce (I make this while the pudding is cooking):.
• Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
• I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
• Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.

BREAD PUDDING WITH JACK DANIELS SAUCE

Steps:

• Cube bread.
• Set aside in a large mixing bowl.
• Combine all ingredients except butter.
• Mix well and pour over bread.
• Soak bread in milk mixture for 15 minutes.
• Pour into a 13x9 buttered pan.
• Top bread mixture, with cut up butter.
• Bake at 325 for 60-90 minutes or until pudding mixture has risen 1 inch.
• Serve warm Sauce over bread pudding.
• Sauce
• combine ingredients and add sugar and water until dissolved.
• Add butter, and simmer until melted.
• Cook over high heat of 2 minutes.
• Add Jack Daniels, and simmer for 3-5 minutes.

BREAD PUDDING WITH JACK DANIELS SAUCE

Steps:

• Pudding ~----- Cube bread. Set aside in a large mixing bowl. Combine all ingredients except 1 cup butter. Mix well, and pour over bread. Soak bread in milk mixture for 15 minutes. Pour into a 13x9-inch buttered pan. Top bread mixture with cut up butter. Bake at 325 degrees for 60 to 90 minutes, or until bread pudding mixture has risen 1-inch. Serve warm sauce over bread pudding. Jack Daniels Sauce: ~----------------- Mix sugar and water until dissolved. Add butter, and simmer until melted. Cook over high heat for 2 minutes. Add Jack Daniels, and simmer for 3 to 5 minutes.

PEAR BREAD PUDDING WITH JACK DANIELS SAUCE

Steps:

• Place bread cubes in a lightly greased lasagna style baking dish.
• In a sauce pan, poach pears in white wine until softened (10-15 minutes) then add dried cranberries and stir. Remove from heat and allow cranberries to reconstitute in the white wine (5 minutes).
• In a large mixing bowl, combine eggs, 1 1/2 C sugar, 2 pints Half and Half, salt and vanilla and mix until sugar is dissolved.
• Pour egg mixture over torn bread cubes toss to coat evenly and allow to absorb (5 minutes). Pour fruit mixture over bread and egg mixture and dot with 2 T of butter.
• Bake at 350 for 1 hour.
• Sauce:.
• Melt butter over medium high heat in a sauce pan.
• Add brown sugar stirring constantly until sugar is melted and begins to bubble. Add whiskey and bring to a slight boil, stirring constantly for 2 minutes.
• Reduce heat to medium and stir in half and half. Continue to cook 2-3 minutes more over medium heat until slightly thickened (should have the consistency of hot fudge sauce) when ready.
• Remove from heat and drizzle over individual servings of Bread Pudding. Enjoy!

IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE

Steps:

• BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
• JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
• Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
• Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
• PUDDING: Preheat oven to 350°F.
• Brush melted butter on one side of French bread slices.
• Bake buttered side up until lightly toasted, about 10 minutes.
• Cut bread into 1/2 inch cubes and set aside.
• Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
• Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
• Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
• Combine sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Jack Daniel's caramel-whiskey sauce.
• TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.