Jacks Bread Pudding Food

JACK AND COLA BREAD PUDDING WITH WHISKEY ICE CREAM

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.

SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
• Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

JACK'S CHALLAH RECIPE

Steps:

• Whisk the sugar, yeast and 1 cup of the warm water in a medium bowl. Set aside to bloom.
• Add the flour to the bowl of a stand mixer fitted with the hook attachment. Make a well in the center of the flour and bury the salt in the well. Add the canola oil, whole egg, remaining 1 1/3 cups warm water and the bloomed yeast, making sure no sediment is left behind. Mix on low speed for 30 seconds, increase to medium speed for 30 seconds and then increase to high speed for 3 minutes, mixing until the dough appears smooth.
• Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and set in a warm area to proof until doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface. Split the dough into 3 loaves. Divide each loaf into the desired number of braid strands (3, 4 or 6) and roll each strand to elongate. Braid the strands to a long loaf or a round shape and place on a baking sheet lined with parchment paper.
• Whisk together the egg yolk with a pinch of salt and a pinch of sugar. Brush this egg wash over the shaped loaves and top with 1 tablespoon zaatar per loaf, if using. Let the loaves rise in a warm place until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake until lightly golden, 30 to 35 minutes. Transfer to a rack to cool.
• To freeze, cool completely before transferring to a ziptop bag.

FRENCH BREAD PUDDING WITH JACK DANIELS SAUCE

Steps:

• Crumble the bread into a bowl. Pour the milk over it and let stand for one to two hours. I've found that the longer it soaks in the milk, the better the end result. Preheat the oven to 325 degrees. Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.
• In another bowl, beat together 3 eggs, the granulated sugar and the vanilla. Microwave the dried fruit with the 1/4 cup of Jack Daniels for one to two minutes on high, or until plumped. Drain Jack Daniels and reserve for another use, then cool fruit for a few minutes and stir in to the egg mixture, then stir the egg mixture into the bread and milk, taking care not to break up the soaked bread.
• Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes. Cool to room temperature.
• To make sauce, stir 8 tablespoons butter and confectioners' sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add Jack Daniels to taste (we like it pretty strong!).
• To serve, preheat broiler. Cut pudding into squares and transfer each square to a heatproof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling. Or, alternatively, you can just serve the pudding warm with the sauce spooned over. Be careful if rewarming the sauce in the microwave as you can 'scramble' the egg and the sauce turns an unappetizing grayish color and it thickens - while it still tastes great, its not very pretty.

JACK DANIELS BREAD PUDDING

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.

BREAD PUDDING WITH JACK DANIELS SAUCE

Steps:

• Cube bread.
• Set aside in a large mixing bowl.
• Combine all ingredients except butter.
• Mix well and pour over bread.
• Soak bread in milk mixture for 15 minutes.
• Pour into a 13x9 buttered pan.
• Top bread mixture, with cut up butter.
• Bake at 325 for 60-90 minutes or until pudding mixture has risen 1 inch.
• Serve warm Sauce over bread pudding.
• Sauce
• combine ingredients and add sugar and water until dissolved.
• Add butter, and simmer until melted.
• Cook over high heat of 2 minutes.
• Add Jack Daniels, and simmer for 3-5 minutes.

SPINACH AND JACK CHEESE BREAD PUDDING

Steps:

• Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
• With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
• Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
• Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
• Remove from oven; let stand 5 minutes before serving.