| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cajun | Desserts, Cajun, Puddings | 24 | Servings |
INGREDIENTS
| 3 | (1 lb) loaves stale bread | |
| 4 | c | Milk |
| 8 | Eggs | |
| 1 | cn | (12-oz.) evaporated milk |
| 1/2 | c | Water |
| 3/4 | c | Butter |
| 2 | c | Sugar |
| 2 | tb | Vanilla |
| 1/2 | ts | Nutmeg |
| 1 1/2 | ts | Cinnamon |
| 1 | c | Butter (cut into pieces) |
| Sauce | ||
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1/2 | c | Butter |
| 2 | oz | Jack Daniels (Black Label) |
INSTRUCTIONS
PUDDING JACK DANIELS SAUCE Pudding ~----- Cube bread. Set aside in a large mixing bowl. Combine all ingredients except 1 cup butter. Mix well, and pour over bread. Soak bread in milk mixture for 15 minutes. Pour into a 13x9-inch buttered pan. Top bread mixture with cut up butter. Bake at 325 degrees for 60 to 90 minutes, or until bread pudding mixture has risen 1-inch. Serve warm sauce over bread pudding. Jack Daniels Sauce: ~----------------- Mix sugar and water until dissolved. Add butter, and simmer until melted. Cook over high heat for 2 minutes. Add Jack Daniels, and simmer for 3 to 5 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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