BREAD PUDDING WITH RYE WHISKEY SAUCE
A classic BBQ dessert done Pit Barrel® style, delicious way to tell your friends and family Thank You for joining your backyard feast!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
BREAD PUDDING
- 3 eggs
- 10 oz French bread (brioche)
- 1 tbsp vanilla extract
- 2 cups milk
- 1 cup heavy cream
- 2 cups brown sugar
- 1 cup pecans pieces
- 1 tbsp cinnamon
- 2 tbsp butter (for brushing)
WHISKEY SAUCE
- 1 cup butter
- 1.5 cups brown sugar
- 2/3 cup Peerless rye whiskey
- 2 eggs
- 1 tsp nutmeg
- Pinch of salt
DIRECTIONS
- Grease a skillet or oven safe dish.
- Cut bread into small pieces and place in prepared dish.
- Whisk all ingredients (except butter & pecans). Pour over bread and mix.
- Let sit 30 min, mash occasionally. Top with pecans.
- Light Pit Barrel® according to instructions.
- Brush melted butter on top and cook 1 hour until set.
- Melt butter for sauce. Add sugar, whiskey, salt & nutmeg. Cook 5 min.
- Temper eggs with hot mixture, then return to heat whisking continuously.
- Boil 1 minute, remove from heat.
- Pour sauce over finished bread pudding and serve.
