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!
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 on top
1 cup butter
1.5 cups brown sugar
2/3 cup Peerless rye whiskey
1 tsp nutmeg
Pinch of Salt
Grease a skillet or oven safe dish.
Cut or rib bread into small pieces and place in prepared dish.
In a medium-sized bowl, whisk together all ingredients except butter and pecans until frothy and well combined. Pour the liquid over the bread and mash everything together.
Let sit for at least 30 min, mashing a few more times so that the bread absorbs as much liquids as possible. Drizzle with pecan pieces.
Light Pit Barrel® according to instructions.
Melt 1 tbsp butter to brush on top. Place bread pudding in the middle of Pit Barrel® and cook for 1 hour or until you see no liquid when pressing the bread in the middle of the pan.
Melt butter for rye whiskey sauce in a saucepan. Add sugar, rye whiskey, salt and nutmeg and cook for about 5 min or until sugar dissolves. Take off heat.
Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture while continuously stirring. Once the whiskey is tempered, add the egg mixture and return to heat, whisking continuously.
Boil for 1 min and then remove from heat.
Cover finished bread pudding with the sauce.