Perini Ranch Steakhouse Bread Pudding with Whiskey Sauce

Serves 8 to 10.

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla extract (Mexican, if available)
2 1/2 cups milk
2 cups granulated sugar
2 cups sourdough bread, cut into 1-inch cubes
1/3 cup chopped pecans

Heat oven to 325 degrees F.

Beat the eggs, and add the butter, vanilla extract and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 9-inch round baking dish. Pour liquid over bread, making sure all the pieces are fully saturated. Sprinkle pecans over bread and push them down into the bread. Bake in the oven for 50 to 60 minutes.

Whiskey Sauce:
1/2 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup cream
1/4 cup Jack Daniels

Combine the ingredients in a medium saucepan, Stir constantly over low heat until mixture reaches a low, rolling boil. Pour a small amount over the individual servings of bread pudding.

Nutritional analysis per serving with whiskey sauce: 394 calories, 17 grams fat, 56 grams carbohydrates, 3 grams protein, 82 milligrams cholesterol, 180 milligrams sodium, 40 percent of calories from fat