Cinnamon Bread Pudding with Whiskey Sauce

Last month, I headed to Kansas on a whirlwind adventure in the Flint Hills cattle country. One night we were treated to a gourmet chuckwagon supper with an incredible Cinnamon Bread Pudding with Whiskey Sauce as the grand finale! 

Disclaimer: I am a Certified Angus Beef® Brand Ambassador. I receive compensation for this role which includes social sharing and blog posts featuring this brand. All opinions are my own.

Cinnamon Bread Pudding

Our friends at Certified Angus Beef® Brand arranged an amazing blogger trip to Kansas which included visiting a cattle ranch, a feed yard, a professional kitchen to learn about cuts of beef and a heck of a lot more. A bonus was a trip took us into Oklahoma to Ree Drummond’s, AKA The Pioneer Woman’s, lodge and studio as well as The Mercantile, her restaurant, and retail shop.

The chuckwagon supper was orchestrated by the rancher, Food Network star, and cookbook author, Kent Rollins. Our incredible meal included grilled Certified Angus Beef® Brand tomahawk ribeye steaks, grilled corn, hominy with green chiles, the best darn baked beans I’ve ever tasted and a light, luscious Cinnamon Bread Pudding drizzled with an extraordinary whiskey sauce! Watch Kent and his adorable wife whip up this amazing dessert in this VIDEO from our Kansas trip!

Kent Rollins Bread Pudding Recipe

I was with over a dozen blogger friends and we all moaned with glee as we tasted this out of this world bread pudding. It was so light; we couldn’t figure out why! But then one smart cookie looked up the recipe in Rollins’ cookbook, A Taste of Cowboy, that we each had received, and found the answer. Hamburger buns! Not the stale, dense, leftover bread our moms taught us to utilize. This was genius as we always have odds and ends of both hamburger and hot dog buns in our freezer! I knew I’d have to try this version at home.

How to Make a Half Batch Recipe

12 servings was just a wee too much for the 3 of us, so I cut the recipe in half and tweaked it just a touch. Measuring out a half egg easy since I know a large egg is about 3 tablespoons in volume. Just whisk it and measure out 1 1/2 tablespoons. Voila, half an egg! I didn’t cook it in a cast iron skillet over hot coals, like our host did, but our Cinnamon Bread Pudding was still outstanding!

We were blessed to be treated to a chuckwagon dinner featuring some amazing recipes from Kent Rollins. He was gracious enough to share a cookbook with us all!

Certified Angus Beef® Brand

Certified Angus Beef has been my go-to beef for the last few years. I knew it was the highest quality beef available, but after this sojourn, I finally understood why! Certified Angus beef cattle is raised with the highest standards which ensures the best marbling and therefore the most tender, flavorful product. Many of these ranchers have been raising beef for generations and now utilize modern technology, like DNA testing, to make sure the best of the best goes from farm to table! If you haven’t tried Certified Angus Beef, make sure you do! Plus, you can check this restaurant locator to find out where you can find this amazing beef in your hometown. I recently dined at Red, the Steakhouse in downtown Indianapolis and had a magnificent steak. Maybe the best ever!!

A gorgeous day to visit a feedlot!

At the Pioneer Woman’s Lodge and TV studio kitchen!

I met Marlboro Man at the Mercantile in Oklahoma.

More Bread Pudding Recipes You’ll Love:

• Cake Donut Bread Pudding from Spend with Pennies
• Peach Pudding
• Rum Raisin Croissant Bread Pudding from Wonky Wonderful
• Slow Cooker Apple Pecan Bread Pudding
• Bread Pudding with Vanilla Custard Sauce from Two Peas and Their Pod

Used in This Recipe:

• Revol Square 7.75 x 7.75 x 2.5 Inch Baking Dish, White (perfect for a half batch)
• Gravy Sauce Boat with Saucer Stand, White Porcelain, 24-Ounces
• 10 Piece Glass Nesting Bowl Set

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Cinnamon Bread Pudding with Whiskey Sauce

A light textured bread pudding drizzled with whiskey sauce. Recipe adapted from Kent Rollins, A Taste of Cowboy Ranch Recipes and Tales from the Trail

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Yield 12 servings

Ingredients

Bread Pudding:

• 2 cups milk
• 1 1/2 cups sugar
• 3 eggs
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 8-10 hamburger buns (I used 8 as they were larger brioche buns)

Whiskey Sauce:

• 1 cup sugar
• 1/2 cup butter, melted
• 2 cups heavy cream
• 4-6 tablespoons whiskey
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350°. Lightly butter 8 x 11-inch baking dish.
2. Whisk together the milk, sugar, and eggs until smooth. Slowly whisk in the butter, vanilla, cinnamon, and nutmeg.
3. Tear half the buns (2½ of them) into 1-inch pieces and add to the wet mixture.Immerse the buns until moist. Tear the remaining buns, add to the mixture but don't mash. The second batch of bread pieces should be moistened, but still retain their shape.
4. Pour the mixture into the baking pan.
5. Bake for about 35 minutes, or until the pudding is sponge-like and springs back when touched in the middle. Do not over bake.
6. Make whiskey sauce by combining all the ingredients in a small saucepan. Bring to a boil and cook for 1 minute.
7. Drizzle warm sauce over slices of bread pudding.

Notes

I made half of Kent Rollins' recipe. Just whisk the second egg and add about half of it. I baked in a 7 x 7-inch casserole dish for about 35 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 594Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 135mgSodium: 361mgCarbohydrates: 64gFiber: 1gSugar: 46gProtein: 8g

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Front row seats of a cattle drive!

Our fabulous chuck wagon supper!  This Cinnamon Bread Pudding was a sublime way to end our meal. The company and dishes were unforgettable!! Thank you, Certified Angus Beef® Brand for sharing why your beef IS the best. I was already of this mindset and now I understand why! Indianapolis friends, find the best selection at Market District in Carmel.

Also, a very special thanks to rancher and blogger, Debbie Lyons-Blythe, of Kids, Cows and Grass, who hosted an elegant luncheon on her deck with a mesmerizing view of the Flint Hills of Kansas. She and her family generously opened their home to this group of bloggers and dazzled us with their warmth and hospitality.