Perini Ranch Bread Pudding with Whiskey Sauce

Updated September 15, 2017

Chef

Cookbook

The Texas Cowboy Cookbook

Published by Broadway

View

Bread pudding is a popular cowboy dessert because it’s a good way to use up leftover sourdough bread or biscuits.

Serves8 to 10 servings

Cooking MethodBaking

CostInexpensive

Easy

OccasionBuffet, Casual Dinner Party

Recipe CourseDessert

EquipmentBaking/gratin Dish

MealDinner

Taste and TextureButtery, Creamy, Nutty, Sweet

Type of DishPudding

Ingredients

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

Instructions

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

Share This Recipe

If you love Indian food, this recipe will surely become one of your favorites for dessert. Creamy Coconut Cardamom Rice Pudding has the taste and spice that will bring your body and soul back to India, where this is an extremely popular dish. The rice pudding can also be enhanced by adding some pistachios, almonds or honey. You can also use truffles, frozen confections and other ingredients to really make the dish your own. Additionally, adding French custard and creme anglaise thickens up the dish and makes the texture even more desirable.

Rhubarb and Custard Kinda Souffle

No need to head to France for your next souffle. You can show off your skills with this recipe of a delicate and delicious nature. Although a souffle may seem slightly old-fashioned, it still remains a project for an experienced cook. Getting the temperature, speed and stages timed perfectly is essential to getting your souffle to rise properly. But even if yours does not hold up, even if it just falls flat, the amazing flavors in this dish, rhubarb and custard, will still please your guests and have them begging for more. This interactive dessert requires you asking your guests to make a hole in the top of their personal souffle and add the cold custard. This is the life.