Here in Middle TN it is a damp, cold, dreary day…SO I thought what better day than today to share one of my favorite sweet comfort food treats with you…
Anyone that knows me knows that I am a HUGE fan of The Pioneer Woman…It all started a few years ago when Kelley, a good friend of mine introduced me to the wonderful world of Pioneer Woman. There’s so much to see…Cooking. Photography. Confessions. Marlboro Man and Charlie. The punks. And then there’s the novel…ohhhh…the novel! *sigh* I have been a devout fan every since. So much so, that for the last 2 years PW’s recipes have always made an appearance in the classes that I teach and I always make a point to introduce class participants to PW…because the world just needs to know about her…they just do. And now you do too 🙂
Not long ago I had the opportunity of meeting Ree (aka PW or P-Dub) in person at one of her cookbook signings. A few girlfriends and I headed out for a fun girl’s night out and braved the lines at the bookstore to get a chance to meet Ree, up close and personal.
The Best Bread Pudding with Jack Daniels Cream Sauce
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
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 dissolved. 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.
Now…see this sauce below? Yeah…you’re gonna want an IV of this stuff…It’s really good. Really.