Jack Daniels Bread Pudding 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!!

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.

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.

JACK AND COLA BREAD PUDDING WITH WHISKEY ICE CREAM

Steps:

• For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature.
• For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream.
• For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven.
• While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.