Prep 30 mins
Cook 1 hr
Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce!
- 1 large loaf French bread, cubed and dried (overnight)
- 2 -3 semi ripe pears, peeled, cored and diced in bite sized pieces
- 1⁄4 cup dried cranberries (or Craisins)
- 2 cups white wine
- 6 eggs
- 1 1⁄2 cups sugar (I use Turbinado or Brown)
- 2 pints half-and-half
- 1⁄4 teaspoon salt
- 1 tablespoon vanilla
- 2 tablespoons butter
- 1⁄4 cup butter
- 1 cup brown sugar
- 1 cup Jack Daniels Whiskey
- 1 cup half-and-half
- Place bread cubes in a lightly greased lasagna style baking dish.
- In a sauce pan, poach pears in white wine until softened (10-15 minutes) then add dried cranberries and stir. Remove from heat and allow cranberries to reconstitute in the white wine (5 minutes).
- In a large mixing bowl, combine eggs, 1 1/2 C sugar, 2 pints Half and Half, salt and vanilla and mix until sugar is dissolved.
- Pour egg mixture over torn bread cubes toss to coat evenly and allow to absorb (5 minutes). Pour fruit mixture over bread and egg mixture and dot with 2 T of butter.
- Bake at 350 for 1 hour.
- Melt butter over medium high heat in a sauce pan.
- Add brown sugar stirring constantly until sugar is melted and begins to bubble. Add whiskey and bring to a slight boil, stirring constantly for 2 minutes.
- Reduce heat to medium and stir in half and half. Continue to cook 2-3 minutes more over medium heat until slightly thickened (should have the consistency of hot fudge sauce) when ready.
- Remove from heat and drizzle over individual servings of Bread Pudding. Enjoy!