And on the eight day God created...

Bread Pudding! This bread pudding to be exact, with a Jack Daniels Cream sauce. Oh, you don't believe God would have used whiskey? Just taste this, they you won't question me. And if it really bothers you, you boil it, so the alcohol dissipates. Isn't that what they say anyhow? Once again this recipe comes from the Pioneer Woman herself, if you haven't been to her site will you just go there. You won't regret it. Well your stomach won't, but your thighs and your butts may begin to loathe her. One word from the wise (yes I am wise, I have made this multiple times already), DO NOT overfill the baking dish with bread. DO NOT stuff it in there, it will pop out of the sides and fall to the bottom of the oven and make gross burnt eggy sticky charred spots. Trust me, you don't want to learn this from example, okay!

See...don't stuff too much bread in, you will regret it!

Oh yeah, enjoy!

The Best Bread Pudding

INGREDIENTS:
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes (Iused French Bread, because I had it)
1/3 cup pecans, chopped finely (omitted but used raisins in its place)

DIRECTIONS:
Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels
Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.