Best 5 Jacks Bread Pudding Recipes

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Indulge in a culinary journey with Jack's Bread Pudding, a delectable dessert that combines the comforting flavors of bread, custard, and spices. This classic recipe has been passed down through generations and offers a delightful balance of textures and flavors. With its soft and tender bread center, enveloped in a creamy and flavorful custard, this bread pudding is a true crowd-pleaser.

In this article, we present a collection of Jack's Bread Pudding recipes, each offering unique variations on this timeless dessert. From the traditional bread pudding recipe, featuring a simple yet irresistible combination of bread, milk, eggs, and spices, to more elaborate versions that incorporate fruits, chocolate, and nuts, we have something for every taste.

Whether you prefer a classic bread pudding with a hint of cinnamon and vanilla, or a more decadent version adorned with berries and a drizzle of caramel sauce, our recipes will guide you through the process of creating this comforting dessert. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving for more.

Here are our top 5 tried and tested recipes!

JACK DANIELS BREAD PUDDING



Jack Daniels Bread Pudding image

This recipe was shared with me by a DF when she brought it to one of our Lady Elks Pot Luck Dinners when I lived in Nevada City, CA. All though there is another recipe for a bread pudding with Jack Daniel's sauce it is NOT the same, and this is the recipe my family requests on many of our get togethers. This makes 2 large pans of pudding, and can be halved, or freeze one for later.

Provided by Chabear01

Categories     Dessert

Time 2h15m

Yield 48 pieces, 48 serving(s)

Number Of Ingredients 15

15 cups sourdough French bread, cubed and toasted
5 cups milk
8 eggs
12 tablespoons salted butter
2 cups sugar
1 teaspoon nutmeg (I use a bit more of both the nutmeg and cinnamon)
1 teaspoon cinnamon
1 teaspoon vanilla
2 pinches salt
1 cup raisins
1 lb brown sugar
1 cup salted butter
1 cup heavy whipping cream
1 pinch salt
1/2 cup Jack Daniels Whiskey (I use more because I like to be able to REALLY taste this)

Steps:

  • Pudding:.
  • Lightly grease deep dish casserole pans.
  • Fill with toasted bread cubes and raisins mixed together.
  • Heat milk and butter in pan over medium heat.
  • Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
  • Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
  • Cream Sauce (I make this while the pudding is cooking):.
  • Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
  • I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
  • Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.

Nutrition Facts : Calories 393.5, Fat 11.6, SaturatedFat 6.6, Cholesterol 59.1, Sodium 462.3, Carbohydrate 61.5, Fiber 1.9, Sugar 21.2, Protein 10.5

THE BEST BREAD PUDDING



The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

Steps:

  • Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
  • Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
  • Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
  • For the sauce:
  • Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

JACK AND COLA BREAD PUDDING WITH WHISKEY ICE CREAM



Jack and Cola Bread Pudding with Whiskey Ice Cream image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 9

2 liters cola
2 cups milk
1 cup sugar
4 cups heavy cream
3/4 cup whiskey
9 egg yolks
3/4 cup sugar
3 cups heavy cream
6 cups chopped bread

Steps:

  • For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature.
  • For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream.
  • For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven.
  • While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.

JADE'S BBP (BREAKFAST BREAD PUDDING)



Jade's BBP (Breakfast Bread Pudding) image

Provided by Giada De Laurentiis

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 11

6 egg whites, room temperature
1/2 cup chocolate-hazelnut spread, such as Nutella, plus 1/2 cup for the ramekins
1 cup unsweetened almond milk
1/8 teaspoon fine sea salt
Four slices day-old focaccia or ciabatta, cut into 1/4-inch cubes
2 teaspoons olive oil
Hazelnut Brittle, for serving, recipe follows
1 1/3 cups sugar
2/3 cup water
Nonstick cooking spray
2/3 cup blanched hazelnuts, toasted and chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • With an electric hand mixer, beat the egg whites in a large bowl until they form soft peaks. Set aside.
  • In another large bowl, whisk together the 1/2 cup chocolate-hazelnut spread, almond milk and salt until smooth. With a rubber spatula, gently fold the egg whites into the chocolate-hazelnut mixture until fully incorporated. Add the bread cubes and mix gently. Let stand at room temperature for 10 minutes.
  • Brush the inside of the ramekins with the olive oil. To each ramekin add 1 tablespoon of the remaining chocolate-hazelnut spread. Then ladle in 1/2 cup of the bread mixture. Set the filled ramekins on a baking sheet and bake until puffed and beginning to brown, 15 to 20 minutes. Serve immediately, topped with a piece of hazelnut brittle.
  • In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer, without disturbing, for 20 minutes, or until the mixture turns a light amber color.
  • Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.

Tips:

  • Stale Bread: Use slightly stale bread for a better texture. Fresh bread can be too soft and result in a mushy bread pudding.
  • Soaking the Bread: Ensure the bread is adequately soaked in the custard mixture before baking. This allows the bread to absorb the flavors and become tender.
  • Balancing Ingredients: Adjust the ratio of bread, custard, and fillings according to your preference. More bread will result in a denser pudding, while more custard will create a softer one.
  • Don't Overmix: Avoid overmixing the custard mixture. Overmixing can result in a tough and dense bread pudding.
  • Baking Dish: Choose a baking dish that is large enough to accommodate the bread mixture without overcrowding. A 9x13 inch baking dish is a good size for most recipes.
  • Baking Time: Keep an eye on the bread pudding while baking. The cooking time may vary depending on the oven and the size of the baking dish. Insert a toothpick or knife into the center; it should come out clean when the bread pudding is done.
  • Serving: Serve the bread pudding warm or at room temperature. Top with whipped cream, ice cream, or your favorite sauce for an extra indulgent treat.

Conclusion:

Bread pudding is a versatile and delicious dessert that can be enjoyed for breakfast, brunch, or dessert. Experiment with different bread types, fillings, and toppings to create a bread pudding that suits your taste. Whether you prefer a classic bread pudding with raisins and cinnamon or a more creative version with chocolate chips and berries, this comforting dish is sure to become a favorite.

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