JACK DANIEL'S
PRALINE BREAD PUDDING
1 French bread loaf, cubed or pull apart into bite-sized pieces
1/2 cup sugar
3/4 cup light brown sugar
¼ tsp cinnamon
3 whole eggs
5 egg whites
1 can evaporated milk
1/2 cup water
1/3 cup heavy whipping cream
1/3 cup maple syrup
1 tsp vanilla
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1. In a large bowl, combine both sugars, evaporated milk, water, heavy whipping cream, maple syrup, and vanilla.
2. In a separate bowl, slightly whisk eggs and egg whites together.
3. Add eggs to cream mixture and stir to combine.
4. Add bread pieces & allow bread to incorporate well by absorbing the liquid. Let stand in the fridge- covered, for a couple hours or up to 1 day.
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BAKING
Preheat oven to 375 degrees
1. Spray muffin pan with a non-stick spray (This recipe will require two 12ct muffin pans)
2. Fill each cavity 3/4 way full
3. Bake in oven for 20-25minutes
***Bread pudding will be springy when it’s done, can also use a cake tester or toothpick to confirm doneness.***
BREAD PUDDING
PRALINE SAUCE
2 Tbsp butter
1 ¼ cup light brown sugar
1 cup corn syrup
1 ½ cup heavy whipping cream
3/4 cup chopped pecans
1 tsp vanilla
½ shot of Jack Daniel's (pictured) or the Jack Daniel's Tennessee Honey.
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1.Mix together in a pot and bring to a boil (med-high heat) while stirring
2. At bubbling, add ½ shot of Jack Daniel's
3. Turn off the heat and continue to stir. Allow sauce to thicken a bit.
4. Stir in pecans
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Pour over bread pudding & serve with ice cream.
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Tag Chef Whitney using the instagram handle @mrswmyers if you try this recipe! You can also send a message to let her know how you enjoy it!
