PUDDING
1 qt Half-and-half
3/4 c Sugar
5 Eggs, jumbo
3 1/2 ts Vanilla
1 1/2 ts Cinnamon
9 c Fresh french bread cubes
1 c Milk chocolate chips
TOPPING
4 tb Butter, lightly salted; at
-room temperature
1/4 c Sugar
2 tb Brandy
1 Egg
WHISKEY SAUCE
2 tb Jack Daniel’s Black Label
-whiskey
4 tb Butter, lightly salted
1 1/2 c Whipping cream
3/4 c Brown sugar
1/4 ts Salt
1/4 ts Cayenne pepper
1. FOR THE PUDDING: Combine half-and-half, sugar, eggs, vanilla,
cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes.
2. Cut bread into 1-inch square cubes. Add them to the half-and-half
mixture. Let soak for 30 minutes, occasionally tossing gently.
3. Spoon soaked bread and leftover liquid into a buttered 10-inch
cake pan. Push chocolate chips into pudding mixture. Set aside.
4. FOR THE TOPPING: Beat butter with an electric mixer until light and
fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute.
Scrape down the sides of the bowl, then beat at high speed for 1
minute. Pour topping over bread.
5. Bake in a preheated 375-degree oven for 1 1/2 hours. Let cool
about 15 minutes.
6. FOR THE WHISKEY SAUCE: Combine sauce ingredients in a saucepan.
Simmer for 4 minutes, lightly whisking occasionally.
7. To serve: Cut pudding into serving-size pieces. Top with whiskey
sauce. Serve warm.
Makes 9 to 12 servings.
Yields
9 Servings