Bread Pudding Recipe

with Jack Daniels sauce

This bread pudding recipe is one of my husband's favorites! It's a tie between this and pecan pie. Can't go wrong either way. I adapted this recipe from a bread pudding that we love at our favorite steakhouse. They charge $3.50 a serving, and my husband says mine is better.

Here's what you need:

• 2 eggs
• 1 c. packed brown sugar
• 3/4 cup sugar
• 2 1/2 Tbsp. vanilla (I like Mexican best)
• 2 Tbsp. melted butter
• 2 1/2 c. milk
• 6 slices of white bread cut into 1 inch cubes (or about 2 cups of sour dough or other bread cubed)
• 1/3 c chopped pecans
• 1/2 c. raisins (optional, but recommended)

Instructions:

Preheat oven to 325. Beat eggs and add the butter, vanilla and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Stir in raisins, if using.

Place bread cubes in bottom of 9 X 9 square pan or equivalent.

Pour liquid over bread, making sure all the pieces are fully saturated. Sprinkle pecans over bread, pushing them down into mixture. Bake in oven for 50-60 minutes.

Jack Daniels Sauce:

• 1/2 c brown sugar
• 1/2 c. cream or Half and half or milk
• 1 stick of butter
• 1/4 c. Jack Daniels whiskey

Combine the ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a generous amount over the individual servings of bread pudding. Serve hot. For fun, I layered bread pudding and sauce a couple of times in a Jack Daniels highball glass. We love this!

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