Before making this recipe, I didn’t think I was much of a bread pudding person; but after eating this sweet delight, I must say my mind quickly changed. In order to get the fullest flavor, I recommend using a high quality, dense bread. For mine, I chose a hearty sourdough from local Corvallis restaurant, Big River (yum!). The recipe that I found on Pioneer Woman called for 2 cups of sugar, which seems to me a bit excessive because the pudding seemed overly sweet, especially with the addition of the buttery whiskey sauce. I would definitely say that this is one of my new favorite comfort foods that I look forward to adding to my repertoire of desserts. Enjoy!
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
1-2 cups sugar (depending on how sweet you like it)
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely
Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.
While the bread pudding is baking, make the Whiskey Cream Sauce:
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels
Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.