Jack Daniel’s Bread Pudding

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Jack Daniel's Bread Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here’s a perfect holiday dessert. Serve with coffee laced with Jack Daniel’s or hot chocolate.

Ingredients


  • 1 cup raisins

  • 1/3 cup Jack Daniel&rquo;s Tennessee Whiskey

  • 1 tablespoon orange zest

  • 7 cups cubed white bread, lightly toasted

  • 4 eggs

  • 1 cup sugar

  • 3 cups milk

  • 1 teaspoon vanilla

  • Nutmeg

  • 1/4 cup butter



Instructions


Combine the raisins, orange zest and Jack Daniel&rquo;s in a small bowl and soak about 20 minutes. Butter a 9 x 13-inch baking dish. Place the bread cubes in the prepared dish. Whisk together the eggs and sugar in a mixing bowl. Stir in the milk and vanilla to make a custard. Fold the raisin mixture into bread cubes. Pour the custard over it all and let stand for about 15 minutes. Sprinkle with nutmeg and dot with butter. Preheat oven to 375°F. Place in the center of the over and bake the pudding for about 35 to 45 minutes until golden brown. Serve warm or cool, drizzled with heavy cream if desired.

 

Servings
8
Servings
8
Jack Daniel's Bread Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here’s a perfect holiday dessert. Serve with coffee laced with Jack Daniel’s or hot chocolate.

Ingredients


  • 1 cup raisins

  • 1/3 cup Jack Daniel&rquo;s Tennessee Whiskey

  • 1 tablespoon orange zest

  • 7 cups cubed white bread, lightly toasted

  • 4 eggs

  • 1 cup sugar

  • 3 cups milk

  • 1 teaspoon vanilla

  • Nutmeg

  • 1/4 cup butter



Instructions


Combine the raisins, orange zest and Jack Daniel&rquo;s in a small bowl and soak about 20 minutes. Butter a 9 x 13-inch baking dish. Place the bread cubes in the prepared dish. Whisk together the eggs and sugar in a mixing bowl. Stir in the milk and vanilla to make a custard. Fold the raisin mixture into bread cubes. Pour the custard over it all and let stand for about 15 minutes. Sprinkle with nutmeg and dot with butter. Preheat oven to 375°F. Place in the center of the over and bake the pudding for about 35 to 45 minutes until golden brown. Serve warm or cool, drizzled with heavy cream if desired.

 

Servings
8
Servings
8
Share this Recipe