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Fruit Filled Bread Pudding

Fruit filled Bread Pudding with Jack Sauce


  • 2 (12-oz.) cans evaporated milk
  • 6 large eggs, lightly beaten
  • 1 (16-oz.) day-old French bread loaf, cubed
  • 1 (8-oz.) can crushed pineapple, drained
  • 2 large apples, unpeeled and grated
  • 1 cup dried cranberries
  • 1 cup pecans chopped
  • 1 cup sugar
  • 4 tablespoons Jack Daniels (vanilla extract if you don’t want to use Jack)
  • 1 tablespoon Vanilla extract
  • 2 tablespoon butter melted
  • Jack Sauce

Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup sugar in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, apples, cranberries, pecans and melted butter.  Spray Dutch Oven with a cooking spray.  Pour mixture into Dutch oven.  Hang over medium heat leave top coals off for about 15 until mixture is bubbly.  Put top coals on and bake for an additional 15 to 30 minutes.  (house directions)  Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.

Jack Sauce

  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 2 tablespoons Jack Daniels or bourbon
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in cream and sugar; cook, whisking constantly, 3 minutes or until thickened. Stir in bourbon, vanilla, and cinnamon; cook, whisking constantly, 5 minutes or until thoroughly heated.