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Sourdough Bread Pudding with Yukon Jack Caramel Sauce

  • 12servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB9, H, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 eggs

  2. 4 cups milk

  3. 6 cups white sugar

  4. 3 tablespoons cinnamon

  5. 3 handfuls raisins (4 if you have small hands)

  6. 4 handfuls coconut (5 for same reason as above)

  7. 2 loaves sourdough bread

  8. 2 cups unsalted butter

  9. 7 cups icing sugar

  10. 4 cups whipping cream

  11. 1 cup Yukon Jack brand liquor

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Mix the eggs, milk, sugar, cinnamon, and vanilla all together in a large bowl.

  3. Add raisins and coconut.

  4. Break up the bread into chunks and lay in the bowl to soak up all the mixture (or what Dona calls Gorgeous God Given Goodness!).

  5. Pour the mixture into a greased 2-inch hotel pan or 4-6 inch large deep pan.

  6. Bake in oven for 45 minutes.

  7. Melt butter in a large sauce pan.

  8. Add icing sugar and heat until melted and turned to the perfect caramel colour.

  9. Gradually add whipping cream to avoid chunks, and cook for 2-3 minutes on medium heat.

  10. Add Yukon Jack and let cook 2-3 minutes stirring regularly.

  11. To serve cut a piece of the Sourdough Bread Pudding, add 1 scoop of vanilla ice cream, and top with Yukon Jack Caramel Sauce.

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