This is a recipe for the most decedant and delicious Bread Pudding you will ever have. It comes from the County Line BBQ in Austin Texas. My favorite BBQ Restaurant in the whole world. This one makes about 15 servings so if you want to halve it go right ahead. But I make the whole thing as it freezes well and comes in handy for a quick dessert in a pinch.

Bread Pudding Ingredients

4.0 lbs. Coarsely chopped bread – approx. 2in. x 2in. x 1in. pieces
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Tablespoon Ground Cinnamon
1.00 lb. Brown Sugar(2 ¼ cups, tightly packed)
.25 lb. Butter (Melted)
1 Quart Pasteurized Eggs
1 Quart Half & Half
1 Quart Heavy Whipping Cream
1/8 Cup Bourbon Vanilla extract
½ Cup Jack Daniel’s Bourbon (Use only Jack Daniel’s)*
15-16 oz. Raisins (*Depending on pack size 15-16 ounces.)

Bread Pudding Procedure

Step 1Sanitize all equipment and utensils prior to use.Pre-heat oven at 325°.Cut bread into squares. Place in large container and allow to “dry” during the remaining processing.Step 2In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended.Step 3Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s.Using a wire whip, mix well until all brown sugar, etc… are blended.Step 4Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture.Half way through this process, add the raisins.Step 5Spray 4 inch deep full size hotel pan with spray release.Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”.Step 6Place immediately into the pre-heated 325° oven.Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.DO NOT OVER COOK OR THE PUDDING WILL BE DRY.

Bourbon Sauce Recipe

Tips Butter – 100% pure Grade A butter
Brown sugar – break up all clumps until final appearance is granular
Heavy whipping cream
Jack Daniels Bourbon (Only use Jack Daniels)

Yields 20 servings
2.00 lbs. – butter
2.00 lbs. – brown sugar
2 cups – heavy whip cream
1/3 cup – Jack Daniels Bourbon (Only use Jack Daniels)

Bourbon Sauce Procedure

Step 1Sanitize all equipment, utensils, etc… prior to use.Place heavy pan on burner at a medium heat setting.Melt butter – DO NOT BURNStep 2Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering.DO NOT ALLOW SAUCE TO BOIL! IF THIS SAUCE HITS A SIMMER OR A BOIL, IT WILL THICKEN AND BECOME PRALINES. YOU DON'T WANT THIS THICK OF A PRODUCT.Step 3Slowly add the heavy whipping cream, continuing to stir the mixture as you do so.Blend well and immediately remove from heat.Step 4Add the Jack Daniels Bourbon.Whip final ingredient into mixture, mixing well and you are ready to rip.