Bread Pudding with Jack Daniel’s Sauce
- Yield 12 to 16 servings
If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg substitute.
- Bread pudding:
- 8 extra-large eggs
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 5 1/2 cups milk
- 1 loaf (16 ounce) French bread, torn into pieces
- 1/4 cup pecans
- 1/2 cup (1 stick) butter, melted
- Jack Daniel's sauce:
- 2 cups confectioners' sugar
- 1 cup (2 sticks) butter, melted
- 2 extra-large eggs, beaten
- 2 1/2 tablespoons Jack Daniel's Tennessee Whiskey
For the bread pudding:
- Whisk the eggs, sugar and salt lightly in a bowl. Whisk in the vanilla and milk until blended.
- Toss the bread pieces and pecans with the butter in a bowl to coat well. Spread evenly in a 9×13-inch baking pan.
- Pour the milk mixture over the top. Place the pan in a larger pan. Fill the larger pan with water to come halfway up the side of the smaller pan.
- Bake in a preheated 350 degree oven for 50 to 60 minutes or until a knife inserted in the center comes out clean.
For the sauce:
- Whisk the confectioners’ sugar a small amount at a time into the melted butter in a bowl. Fold in the eggs, making sure the butter is not hot enough to cook the eggs. Stir in the whiskey.
- Serve warm over the bread pudding.
Recipe reprinted with permission from the Junior League of Chattanooga, Seasoned to Taste, Savoring the Scenic City (Junior League of Chattanooga 2011)