Bread Pudding is one of those dishes I never think about making, but if someone offers me some I’m all in. It’s a delicious dish all on its own, but there’s a sure-fire way to make it even more delicious: add whiskey.
The folks at Jack Daniel’s recently sent me a recipe for Jack’s Bread Pudding created by Tim Laird, who is currently Chief Entertaining Officer at Brown-Forman. He’s a gourmet chef, author and an authority on wine and spirits. It also turns out he’s got a killer recipe for boozy bread pudding up his sleeve.
If you’re searching for something to bring to that Holiday potluck or event, this is it. Here’s how to make the magic happen:
Jack’s Bread Pudding
Recipe: Tim Laird Photo: Dan Dry
7 tablespoons unsalted butter, melted
¼ cup unsalted butter, melted
16 cups lightly packed, day old (very dry) egg bread cubes, approximately 1 pound (2 loaves), crust removed
1½ cups sugar
2 tablespoons vanilla extract
1 teaspoon freshly grated nutmeg
1½ teaspoons ground cinnamon
3 cups half & half
¾ cup golden raisins, soaked in Jack Daniel’s Tennessee Honey
¾ cup flaked coconut
1 cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees.
Pour 7 tablespoons butter into 13 × 9-inch baking pan; swirl it around to coat bottom and sides. Pour excess butter and additional ¼ cup butter into a small bowl; set aside. In a large bowl, beat eggs and sugar with an electric mixer until thickened and light lemon-colored, 3 – 4 minutes.
Add vanilla, nutmeg, cinnamon, half & half, raisins, coconut, pecans and reserved butter, beat on low speed to combine. Place 1 layer of bread cubes in buttered baking dish.
Pour half the liquid mixture over bread in baking dish, distributing nuts, coconut and raisins evenly.
Continue to layer bread cubes and liquid mixture until both have been used.
Press bread down into liquid often to make sure all cubes are covered. Set pan aside until bread has absorbed all of the liquid, 30 – 45 minutes.
Bake until crusty and golden brown on top, 45 – 60 minutes. While pudding is baking, prepare Jack’s Sauce.
Cool bread pudding to lukewarm, poke with a fork and soak the pudding with the warm sauce. Serve warm or at room temperature.
Serves 12 – 18
1/2 cup unsalted butter, room temperature
1 cup sugar
1/2 pint heavy whipping cream
1/2 cup Jack Daniel’s Tennessee Honey
In heavy saucepan, heat butter and sugar until melted and sugar has dissolved. Add the cream and Jack Daniel’s Tennessee Honey, cook until silky smooth and light in color, about 15 minutes.