Perini Ranch Bread Pudding with Whiskey Sauce
Bread pudding is a popular cowboy dessert because it’ a good way to use up leftover sourdough bread or biscuits.
8 to 10 servings
Total Timeunder 2 hours
OccasionBuffet, Casual Dinner Party, Family Get-together
Taste and Texturebuttery, creamy, nutty, sweet
Type of Dishpudding
- 2 eggs
- 2 tablespoons butter, melted
- 2 tablespoons vanilla extract (Mexican, if available)
- 2½ cups milk
- 2 cups sugar
- 2 cups cubed sourdough bread or biscuits (1-inch pieces)
- 1/3 cup chopped pecans
- ½ cup sugar
- ½ cup butter
- ½ cup cream
- ¼ cup Jack Daniel’s whiskey
Preheat the oven to 325°F.
Beat the eggs and add the butter, vanilla, and milk. Gradually add the sugar and mix thoroughly until the sugar is dissolved.
Place the bread cubes in the bottom of a 9-inch round buttered baking dish. Pour the egg mixture over the bread, making sure all the pieces are fully saturated. Sprinkle the pecans over the bread and push them down into the bread.
Bake for 50 to 60 minutes, or until crusty. Allow to cool for 10 minutes or more.
While the bread pudding is cooling, make the whiskey sauce. Combine the sugar, butter, cream, and whiskey in a medium saucepan. Stir constantly over low heat until the mixture reaches a low rolling boil.
Pour a small amount over the individual servings of bread pudding.
2007 Robb Walsh