Ground Round Bread Pudding
Source of Recipe
cdkitchen.com
List of Ingredients
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 can (8 ounce size) crushed pineapple
***Jack Daniels Sauce***
1/4 cup water
1 1/3 cup sugar
11 tablespoons 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
Recipe
To make bread pudding: Tear rolls into 1/2-inch square pieces, being careful not to squeeze bread so it remains light and fluffy.
Place bread in bowl. Add milk and, stirring occasionally, let bread absorb milk to point of saturation, about 15 minutes.
In another bowl, beat eggs. Add sugar, vanilla, raisins and pineapple. Mix well. Add to bread/milk mixture and mix until combined with rubber spatula.
Preheat oven to 375 degrees. Pour into 13-by-9-inch or 14-by-10-inch pan. There should be about 1-inch head space. Loosely cover pan with foil.
Bake in preheated oven 40 to 45 minutes or until golden brown and puffy. While pudding is cooking, do not slam oven door. Check for doneness by piercing pudding in several places with a toothpick. Each time toothpick should come out clean. Cool slightly, cut into 6 portions. Top each with warm Jack Daniels sauce.
For J.D. Sauce: Place water and sugar in saucepan. Mix until sugar dissolves. Set over medium heat and cook without stirring until mixture comes to boil. Immediately reduce to simmer and cook until mixture is clear.
Turn off heat. Add butter, stir until butter is completely melted. Add cinnamon, lemon juice, vanilla and Jack Daniels; whip lightly to combine.
Remove from stove top and cool slightly. Serve immediately or cool completely and reheat when ready to serve.
SERVES 6
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