JACK AND COLA BREAD PUDDING WITH WHISKEY ICE CREAM
Provided by Food Network
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature.
- For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream.
- For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven.
- While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.
JACK DANIELS BREAD PUDDING
This recipe was shared with me by a DF when she brought it to one of our Lady Elks Pot Luck Dinners when I lived in Nevada City, CA. All though there is another recipe for a bread pudding with Jack Daniel's sauce it is NOT the same, and this is the recipe my family requests on many of our get togethers. This makes 2 large pans of pudding, and can be halved, or freeze one for later.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 15
Steps:
- Pudding:.
- Lightly grease deep dish casserole pans.
- Fill with toasted bread cubes and raisins mixed together.
- Heat milk and butter in pan over medium heat.
- Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
- Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
- Cream Sauce (I make this while the pudding is cooking):.
- Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
- I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
- Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.
Nutrition Facts : Calories 393.5, Fat 11.6, SaturatedFat 6.6, Cholesterol 59.1, Sodium 462.3, Carbohydrate 61.5, Fiber 1.9, Sugar 21.2, Protein 10.5
FRENCH BREAD PUDDING
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
- BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.
BREAD PUDDING WITH WHISKEY SAUCE
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
- In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
- Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
- Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
FRENCH BREAD PUDDING WITH JACK DANIELS SAUCE
This recipe is adapted from "The Silver Palate" by Julee Rosso and Sheila Lukins. I have been making it for years and literally am not allowed to come to family holiday dinners without this bread pudding in tow.... or maybe just the sauce ;o) It is super easy to make and you will get rave reviews! Remember to purchase the french bread several days in advance so that it gets very dry and stale - this is very important to the texture of the bread pudding.
Provided by Raquel Grinnell
Categories Dessert
Time 1h32m
Yield 1 bread pudding, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Crumble the bread into a bowl. Pour the milk over it and let stand for one to two hours. I've found that the longer it soaks in the milk, the better the end result. Preheat the oven to 325 degrees. Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.
- In another bowl, beat together 3 eggs, the granulated sugar and the vanilla. Microwave the dried fruit with the 1/4 cup of Jack Daniels for one to two minutes on high, or until plumped. Drain Jack Daniels and reserve for another use, then cool fruit for a few minutes and stir in to the egg mixture, then stir the egg mixture into the bread and milk, taking care not to break up the soaked bread.
- Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes. Cool to room temperature.
- To make sauce, stir 8 tablespoons butter and confectioners' sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add Jack Daniels to taste (we like it pretty strong!).
- To serve, preheat broiler. Cut pudding into squares and transfer each square to a heatproof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling. Or, alternatively, you can just serve the pudding warm with the sauce spooned over. Be careful if rewarming the sauce in the microwave as you can 'scramble' the egg and the sauce turns an unappetizing grayish color and it thickens - while it still tastes great, its not very pretty.
Nutrition Facts : Calories 895.4, Fat 23.7, SaturatedFat 13.3, Cholesterol 148.2, Sodium 757.7, Carbohydrate 145.3, Fiber 3.7, Sugar 66.6, Protein 22.9
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