French Bread Pudding with Jack Daniel’s Sauce: A Decadent Delight

There are some dishes that transport you instantly, a single bite unlocking a treasure trove of memories. For me, that’s this French bread pudding. It’s a creation born from the kitchens of culinary legends Julee Rosso and Sheila Lukins, a recipe I’ve been lovingly preparing for years. The mere mention of it at holiday gatherings, or even just the thought of its signature sauce, often elicits enthusiastic pleas to bring “the pudding… or maybe just the sauce ;o)” – a testament to its crowd-pleasing magic. It’s remarkably simple to assemble, yet its rich, comforting flavors and beautifully custardy texture garner rave reviews every single time. The secret, I’ve learned through countless iterations, lies in starting with very dry, stale French bread, which is crucial for achieving that perfect, melt-in-your-mouth consistency.

Recipe Overview

• Prep Time: 2 hours 10 minutes (includes soaking time)
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 20 minutes
• Servings: 8-10
• Yield: 1 bread pudding
• Dietary Type: Contains Dairy, Eggs

Ingredients

This recipe, adapted from the esteemed “The Silver Palate,” is a celebration of simple ingredients elevated to extraordinary heights. The true magic lies in the technique and the quality of your components.

For the Bread Pudding:

• 1 loaf French bread, stale (crucial for texture!)
• 1 quart milk
• 10 tablespoons unsalted butter, softened to room temperature, plus more for greasing the dish
• 4 eggs
• 1 ½ cups granulated sugar
• 2 tablespoons vanilla extract
• 1 cup craisins or 1 cup sultanas (or a mix of both!)
• ¼ cup Jack Daniel’s Whiskey (for plumping the fruit)

For the Jack Daniel’s Sauce:

• 8 tablespoons unsalted butter
• 1 cup confectioners’ sugar
• 1 additional egg
• ¼ – ½ cup Jack Daniel’s Whiskey, to taste

Equipment Needed

• Large mixing bowl
• Medium saucepan (for plumping fruit)
• Whisk
• 9-by-13-by-2-inch baking dish
• Double boiler or a heatproof bowl that fits snugly over a saucepan
• Serving dishes (heatproof if broiling)

Instructions

Crafting this French bread pudding is a process of patient assembly, allowing each component to meld and transform into a truly remarkable dessert.

1. Prepare the Bread: Begin by crumbling the stale French bread into a large mixing bowl. The drier the bread, the better it will absorb the milk and create that signature custard-like texture.
2. Soak the Bread: Pour 1 quart of milk over the crumbled bread. Allow it to stand for one to two hours, or even longer if time permits. I’ve found that an extended soaking period yields an even richer, more luxurious pudding. The bread will gradually soften and absorb the milk, forming a thick, luscious mixture.
3. Preheat the Oven and Prepare the Dish: While the bread is soaking, preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease a 9-by-13-by-2-inch baking dish generously with 1 to 2 tablespoons of softened unsalted butter. Ensure all surfaces are well-coated to prevent sticking.
4. Create the Custard Base: In a separate, medium-sized bowl, beat together 3 of the eggs with 1 ½ cups of granulated sugar and 2 tablespoons of vanilla extract until well combined and slightly pale. This mixture forms the rich, sweet foundation of your custard.
5. Plump the Fruit: In a small saucepan or a microwave-safe bowl, combine the 1 cup of craisins or sultanas with ¼ cup of Jack Daniel’s Whiskey. If using the stovetop, heat gently until the fruit is plumped and has absorbed most of the whiskey, which should take about one to two minutes on high in the microwave, or a similar short time over low heat on the stove. Carefully drain off any excess whiskey and reserve it for another use (or for the sauce!). Let the plumped fruit cool for a few minutes.
6. Combine the Mixtures: Gently stir the plumped fruit into the egg and sugar mixture. Then, carefully stir this egg mixture into the soaked bread and milk, taking care not to break up the softened bread too much. You want a rustic, textured pudding, not a smooth paste.
7. Bake the Pudding: Pour the pudding mixture into the prepared baking dish, spreading it evenly. Place the dish on the middle rack of your preheated oven. Bake for approximately 1 hour and 10 minutes, or until the pudding is browned and set in the center. A knife inserted into the center should come out clean.
8. Cool the Pudding: Once baked, remove the pudding from the oven and allow it to cool to room temperature. This resting period allows the flavors to meld and the texture to fully develop.

Prepare the Jack Daniel’s Sauce:

1. Melt the Butter and Dissolve Sugar: To create the luscious sauce, set up a double boiler by placing a heatproof bowl over a saucepan filled with simmering water. Add 8 tablespoons of unsalted butter to the bowl. Once melted, stir in the 1 cup of confectioners’ sugar and continue to stir until the sugar is completely dissolved and the mixture is very hot.
2. Incorporate the Egg: Remove the bowl from the heat. In a small separate bowl, beat the remaining 1 egg very well. Whisk this beaten egg into the hot sugar mixture until thoroughly combined.
3. Cool and Flavor the Sauce: Return the bowl to the double boiler base (or simply continue to whisk) and continue beating until the sauce has cooled to room temperature. This step is crucial for the egg to emulsify without scrambling. Once cooled, add the Jack Daniel’s Whiskey to taste. We personally enjoy it with a generous amount, but start with ¼ cup and add more if you prefer a stronger whiskey kick.

Serving:

1. Broil for a Crispy Top (Optional): If you desire a slightly crisped, caramelized top, preheat your broiler. Cut the cooled pudding into individual squares and carefully transfer each square to a heatproof serving dish. Spoon a generous amount of the Jack Daniel’s sauce over each pudding square. Run the dishes under the broiler for a minute or two, watching very closely to prevent burning, until the sauce is bubbling and the top is beautifully browned.
2. Serve Warm: Alternatively, and just as delightfully, you can simply serve the pudding warm with the Jack Daniel’s sauce spooned over it.

Expert Tips & Tricks

• The Stale Bread is Non-Negotiable: I cannot stress this enough. Fresh bread will result in a mushy, dense pudding. Leaving your French bread out, unwrapped, for a day or two (or even longer in humid climates) is the key to its success.
• Don’t Overmix: When incorporating the egg mixture into the soaked bread, be gentle. You want to distribute the custard evenly without obliterating the bread structure.
• Sauce Consistency: If your sauce seems a bit too thick after cooling, you can whisk in a tiny splash of milk or an extra teaspoon of Jack Daniel’s to loosen it up.
• Sauce Temperature: Be mindful when reheating the sauce. If you microwave it, it can “scramble” the egg, resulting in an unappetizing gray color and a grainy texture, though the flavor often remains excellent. A gentle warming over a double boiler is always the safest bet for maintaining its smooth, luscious consistency.

Serving & Storage Suggestions

This French Bread Pudding with Jack Daniel’s Sauce is a dessert that begs to be savored. Serve it warm, perhaps with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra layer of indulgence. The rich, boozy sauce is the perfect counterpoint to the sweet, custardy pudding.

Leftovers can be stored, covered tightly, in the refrigerator for up to 3 days. Reheat individual portions gently in a saucepan over low heat or in the microwave for short intervals, being careful not to overheat the sauce. If broiling again, ensure your serving dishes are broiler-safe.

Nutritional Information

Please note that these are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	895.4 kcal
Calories from Fat		213 g
Total Fat	23.7 g	36%
Saturated Fat	13.3 g	66%
Cholesterol	148.2 mg	49%
Sodium	757.7 mg	31%
Total Carbohydrate	145.3 g	48%
Dietary Fiber	3.7 g	14%
Sugars	66.6 g	266%
Protein	22.9 g	45%

Variations & Substitutions

While this classic rendition is hard to beat, you can certainly play with variations. For a gluten-free option, experiment with a good quality gluten-free bread, though the texture might differ. If you’re not a fan of craisins or sultanas, dried cherries or even finely chopped pecans can be lovely additions. For a non-alcoholic version, omit the Jack Daniel’s from the fruit plumping and the sauce, and perhaps add a splash of rum extract to the sauce for a hint of warmth.

FAQs

Q: Why is it important for the French bread to be stale?
A: Stale bread absorbs the milk and custard mixture more effectively, creating a tender, custard-like interior rather than a soggy mass.

Q: Can I make the bread pudding and sauce ahead of time?
A: Yes, the pudding can be baked a day in advance and stored in the refrigerator. The sauce can also be made ahead and gently reheated before serving.

Q: What if I don’t have a double boiler for the sauce?
A: You can use a heatproof bowl (like glass or stainless steel) placed over a saucepan of simmering water. Ensure the bottom of the bowl doesn’t touch the water.

Q: How can I tell if the bread pudding is done?
A: The pudding should be golden brown on top and the center should be set. A knife inserted into the middle should come out clean, and it shouldn’t jiggle excessively.

Q: Can I adjust the amount of Jack Daniel’s in the sauce?
A: Absolutely! The recipe calls for ¼ to ½ cup, but feel free to adjust based on your preference for a stronger or milder whiskey flavor.

Final Thoughts

This French bread pudding, elevated by its spirited Jack Daniel’s sauce, is more than just a dessert; it’s an experience. It’s the warmth of the oven, the comforting aroma of vanilla and whiskey, and the sheer joy of sharing something truly delicious with loved ones. I encourage you to embrace the process, savor the quiet moments of soaking and baking, and delight in the final, decadent result. Serve it after a hearty roast or alongside a crisp green salad for a beautifully balanced meal. I’d love to hear about your experiences with this recipe – what memories it evokes, and how you choose to share its magic.