COUNTRY BREAD PUDDING WITH A TWIST

1 (1 pound) loaf soft French bread
2 cups half and half
2 cups milk
3 large eggs, lightly beaten
2 cups sugar
2/3 cup applesauce
3/4 cup chopped pecans
3/4 cup raisins
1 TBS. plus 1 tsp. vanilla extract
1 1/2 tsps. ground cinnamon
1/4 stick butter, melted
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Whiskey Sauce (recipe below)
Tear bread into small pieces; place in a large bowl. Add half and half and milk to bowl; let mixture stand 10 minutes.
Stir mixture well with a wooden spoon. Add eggs and next 6 ingredients, stirring well.
Pour batter into a 13x9 inch pan; tilt pan to coat evenly. Spoon pudding mixture into pan. Bake, uncovered,
at 325 for 55 to 60 mins. or until pudding is firm. Remove from oven; cool.
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Cut into squares; spoon Whiskey Sauce over each serving.
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Whiskey Sauce
1/2 cup butter
1 cup sugar
1/2 cup half and half
2 TBS. whiskey
NOTE: IF YOU DO WISH TO USE WHISKEY, YOU MAY USE OTHER
FLAVORINGS. We have also had this in restaurants with just
a' bit ' a' brandy.
Combine first 3 ingredients in a heavy saucepan; cook over medium heat unti sugar dissolves.
Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; cool. Add whiskey.
Yield: 1 1/2 cups sauce.

Jack Daniel's Bread Pudding

1 cup raisins
1 tablespoon fresh orange or lemon zest
1/3 cup Jack Daniel’s® Tennessee Whiskey
7 cups cubed white bread, lightly toasted
4 eggs
1 cup sugar
3 cups milk
1 teaspoon vanilla
1/4 cup (1/2 stick) butter, cut into small pieces

Nutmeg, to taste

Combine the raisins, zest, and Jack Daniel's in a small bowl. Let soak about
20 minutes. Butter a 9 x 13-inch baking dish.

Place bread cubes in the prepared dish.

Whisk together the eggs and sugar in a large mixing bowl. Stir in the milk
and vanilla. Sprinkle the raisin mixture evenly over the bread cubes.

Pour the egg mixture over the bread and let stand about 15 minutes.

Heat the oven to 375°F. Dot the top of the pudding with butter and sprinkle
with nutmeg.

Bake until golden brown and set in the center, about 35 to 40 minutes. Serve
warm.

Drizzle each serving with heavy cream, if desired.

Makes 12 servings.


need more????

Crockpot recipe - I'm postng this in case you want to make one of the above in the crockpot

•4 cups French bread cubes, toasted
•2 1/2 cups milk, scalded, cooled slightly
•2 eggs, beaten
•3/4 cup sugar
•1/4 teaspoon cinnamon
•dash nutmeg
•dash salt
•1 teaspoon vanilla extract
•2 tablespoons melted butter
•1/2 cup raisins, optional
•dessert sauce or whipped cream for garnish

Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.

Thank you so much Mama. I think I will try to bread pudding made with French bread with whiskey sauce.

You're very welcomed! Let me know how you like it! I've got plenty more if you need them.