Recipe by Chabear01
This recipe was shared with me by a DF when she brought it to one of our Lady Elks Pot Luck Dinners when I lived in Nevada City, CA. All though there is another recipe for a bread pudding with Jack Daniel's sauce it is NOT the same, and this is the recipe my family requests on many of our get togethers. This makes 2 large pans of pudding, and can be halved, or freeze one for later.
Top Review by The QC
I can't believe I have stumbled across this. I used to make this all the time but lost the recipe years ago and quite frankly forgot all about it, until today that is!! I am feeling very Fall-ish today and will be making this tonight for sure!! This is by far the best bread pudding recipe I have ever had!! If making for a Holiday or something special, go ahead and make the full fat version, but if just making this for yourself and want to watch calories, it tastes perfectly fine when using low fat ingredients. Less rich, but that is ok because this is so very rich to begin with.
- 15 cups sourdough French bread, cubed and toasted
- 5 cups milk
- 8 eggs
- 12 tablespoons salted butter
- 2 cups sugar
- 1 teaspoon nutmeg (I use a bit more of both the nutmeg and cinnamon)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 pinches salt
- 1 cup raisins
Jack Daniels Sauce
- 1 lb brown sugar
- 1 cup salted butter
- 1 cup heavy whipping cream
- 1 pinch salt
- 1⁄2 cup Jack Daniels Whiskey (I use more because I like to be able to REALLY taste this)
Directions See How It's Made
- 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.