County Line Bread Pudding

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 4 lbs coarsely chopped bread
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 1 lb brown sugar (2 1/4 cups, tightly packed)
• 1/4 lb real butter (melted)
• 1 quart pasteurized egg
• 1 quart half-and-half cream
• 1 quart heavy whipping cream
• 1/8 cup bourbon vanilla extract
• 1/2 cup jack daniel's bourbon
• 15 -16 ounces raisins

Recipe

• 1 pre-heat oven at 325°. cut bread into squares. place in large container and allow to “dryâ€? during the remaining processing.
• 2 in 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.
• 3 add pasteurized eggs, melted butter, , heavy whip cream, bourbon vanilla and jack daniel’s. using a wire whip, mix well until all brown sugar, etc… are blended.
• 4 add cubed bread to wet mixture. using a soft spatula, gently mix bread cubes into the mixture. half way through this process, add the raisins.
• 5 spray 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. “rockâ€? pan back and forth to even mixture in the pan. the surface should remain “jaggedâ€?.
• 6 place 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.
• 7 do not overcook the pudding or it will be dry.