cavenders whiskey cowgirl magazine


Bread Pudding:
2 cups (1-inch cubes) sourdough bread
2 eggs
2 1/2 cups milk
2 tablespoons butter, melted
2 tablespoons Mexican vanilla extract
2 cups sugar
1/3 cup chopped pecans

Arrange the bread in a 9-inch round baking dish. Beat the eggs in a bowl. Beat in the milk, melted butter, and vanilla. Beat in the sugar gradually until dissolved. Pour over the bread and ensure that all of the bread is covered by liquid. Sprinkle with the pecans. Bake at 325 degrees for 50-60 minutes. Remove to a wire rack to cool.

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

Cook the sugar, butter, cream and whiskey in a saucepan over low heat until boiling, stirring constantly. Serve with the pudding. Serves 8 to 10.

This recipe is from Lisa and Tom Perini of Perini Ranch Steakhouse. It is proudly featured in As the Spur Stirs, a 272-page cookbook with a collection of 450 recipes that Jacqueline Cavender gathered over the years from her mother and mother-in-law’s kitchens as well as from inside the cupboards of close friends and celebrity supporters.

100% of net proceeds from the sale of “As The Spur Stirs” are donated to the American Cancer Society and cystic fibrosis research.