Cook1 hr 30 mins
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.
- 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)
- Lightly grease deep dish casserole pans and.
- 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 lease an inch of water and cover with foil.
- Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes till nicely browned. Pour cream sauce over 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 sauce pan and heat to boiling. Turn heat down to low and allow to cook down to consistency of your liking.
- I double the sauce recipe so that 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.