You’re gonna back after all


2 lbs coarsely chopped bread (Texas Toast works well)
1/2 t. Ground Cloves
1/2 t. Ground Nutmeg
2 t. Ground Cinnamon
1 cup tightly packed brown sugar
1/8 lb. (2-3 T.) real butter, melted
8-10 eggs, beaten
1/2 quart Half & Half
1/2 quart heavy whipping cream
1 T. bourbon or Mexican vanilla extract (get the real stuff)
1/4 c. real Jack Daniel’s Bourbon (I say black Jack, but green label may work)
1 c. raisins

Pre-heat the oven to 325 degrees, F. Put bread cubes into a large container and allow to dry while whipping up the ‘pudding’.

Combine the brown sugar, cloves, nutmeg and cinnamon in another large container. Mix well until blended.

Add the eggs, melted butter, half and half, heavy whip cream, vanilla and Jack Daniels to the brown sugar mix. Mix with a wire whip until well blended.

Pour the egg mixture over the bread cubes and mix gently. Add the raisins and mix them in.

Spray a 13 X 9 X 2 inch glass baking pan with buttery flavor non-stick spray. Pour the bread mixture into the pan and jiggle the pan to settle the bread. The top will be jagged. Don’t worry about that.

Place the pan into the 325 degree oven and bake for 40 to 50 minutes until a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.

Do not overcook. Ovens vary in their cooking time, so watch the time carefully

Mom’s Bread Pudding Bourbon Sauce

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