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Bread Pudding



BREAD PUDDING
Ground Round Copycat Recipe

Serves 6

1 pound freshly baked dinner rolls
3 1/2 cups milk
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 cup raisins
1 (8 oz.) can crushed pineapple
Jack Daniels Sauce (see recipe below)

Preheat oven to 375 degrees.

Tear rolls into 1/2-inch square pieces; avoid squeezing to maintain bread's fluffiness. Place bread in bowl. Add milk and; stir occasionally. Let bread absorb milk to saturation point for 15 minutes.

Beat eggs in anther bowl.  Add sugar, vanilla, raisins and pineapple and mix well; add to bread and milk mixture and mix until combined using rubber spatula. Pour into large pan, leaving 1 inch head space.  Loosely cover pan with foil. Bake in the oven for 40-45 minutes or until golden brown and puffy. Check doneness by poking with a toothpick, which should come out clean.

Cool pudding slightly. Cut into 6 portions. Top each serving with warm Jack Daniels Sauce.

Jack Daniels Sauce
1/4 cup water
1 1/3 cups sugar
11 tablespoons (about 1 1/3 sticks) butter, cut into small cubes
3/4 teaspoon ground cinnamon
1/2 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
2 tablespoons Jack Daniels

Place the water and sugar in saucepan. Mix until the sugar dissolves. Set over medium heat and cook without stirring until the mixture comes to boil. Immediately reduce to a simmer and cook until the mixture is clear. Turn off the heat; add butter, and stir until the butter is completely melted. Add the cinnamon, lemon juice, vanilla and Jack Daniels whiskey. Whip lightly to combine.
Remove from stove top and cool slightly. Serve immediately or cool completely. Reheat when ready to serve.

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