Drunken Bread Pudding

This recipe is awesome!  I could have eaten the entire dish myself.  But I didn’t (well, almost).  I made this for dessert when my parents came for dinner tonight.  I’ve been on a bread pudding kick lately, getting it at any and every restaurant that has it on the menu.  And I’m not sure why I have been craving this specific dessert.  Growing up, my mom would make her own version of this somewhat regularly, but I wouldn’t eat it.  I don’t remember if I just didn’t like it or if I thought it looked mushy or what.  But I love it now.  The actual bread pudding is pretty basic.  Out of all the recipes I have seen over the years, the following is pretty standard.  It’s the fabulous sauce that goes on top of this one that takes this from plain bread pudding to pure, sweet awesomeness!  Try it, I promise you’ll thank me.

Drunken Bread Pudding:

4 cups of bread torn into cubes

2 eggs

2 T. melted butter

2 1/2 cups milk

2 cups sugar

1/2 cup chopped pecans

Preheat oven to 325.  Place bread pieces into a 9″ baking dish, keeping the pieces tight together.  Beat eggs, butter, milk and sugar together.  Pour over bread.  Sprinkle pecans on top.  Bake for about one hour, or until golden brown.

Drunken Pudding Sauce:

1 stick of butter

1/2 cup heavy whipping cream

1/2 cup sugar

1/3 cup jack daniels whiskey

Combine all in a saucepan.  Stir constantly over low heat until mix reaches a low boil.  Continue cooking about 2 minutes.  Remove from heat and set aside.  Serve on individual servings of the pudding.

Completely fabulous!  I think I ate half the dish tonight, with my dad eating the other half.  You could add raisins and/or cinnamon to the pudding, but I’m not into raisins.  You could also leave off the nuts if you are allergic or just don’t like them.  Enjoy!