Yield: 9 Servings
|9 cups||Fresh french bread cubes|
|1 cup||Milk chocolate chips|
|4 tablespoons||Butter, lightly salted; at room temperature|
|2 tablespoons||Jack Daniel's Black Label whiskey|
|4 tablespoons||Butter, lightly salted|
|1½ cup||Whipping cream|
|¾ cup||Brown sugar|
|¼ teaspoon||Cayenne pepper|
1. FOR THE PUDDING: Combine half-and-half, sugar, eggs, vanilla, cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes.
2. Cut bread into 1-inch square cubes. Add them to the half-and-half mixture. Let soak for 30 minutes, occasionally tossing gently.
3. Spoon soaked bread and leftover liquid into a buttered 10-inch cake pan. Push chocolate chips into pudding mixture. Set aside.
4. FOR THE TOPPING: Beat butter with an electric mixer until light and fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute.
Scrape down the sides of the bowl, then beat at high speed for 1 minute. Pour topping over bread.
5. Bake in a preheated 375-degree oven for 1½ hours. Let cool about 15 minutes.
6. FOR THE WHISKEY SAUCE: Combine sauce ingredients in a saucepan.
Simmer for 4 minutes, lightly whisking occasionally.
7. To serve: Cut pudding into serving-size pieces. Top with whiskey sauce. Serve warm.
Makes 9 to 12 servings.
Source: The Original Crawdaddy Bayou Restaurant in Wheeling, Illinois (printed in the Chicago Sun Times, January 15, 1997)