At Two Rows Restaurant and Brewery on Greenville Avenue, the goal is to be known as much for good food as good beer.

“Our food is really good and that brings people back as much as the beer does,” says manager Dave Tiner.

One such customer favorite is the Jose’s Spiked Bread Pudding, Two Rows’ top-selling dessert. A sauce splashed with Jose Cuervo tequila is used instead of the rum or custard sauces traditionally used in bread puddings, and it’s easy to taste the difference.

This unusual accompaniment has won many fans, including one who wants nothing but bread pudding.

“We have this lady who comes in every day and orders it,” says Tiner. “That’s it.”


Serves 9

1 lb. Texas Toast bread

2 c. milk

½ lb. butter

1 ¼ c. of raisins

6 eggs beaten

2 ½ c. sugar

1 can sweetened condensed milk

2 cans pineapple chunks in juice, strained

2 T. lemon juice

2 T. vanilla extract

Cut each piece of bread into four pieces, and place the cut bread into a large mixing bowl. Pour the milk over the bread, and mash the bread into the milk. Into a different mixing bowl, combine the condensed milk, raisins, pineapple, eggs, sugar, melted butter, lemon juice and vanilla. Mix well. Then, pour the egg mixture over the milk-soaked bread and mix carefully with a rubber spatula. Try not to break the bread into small pieces. Butter a 3-inch deep cooking pan, pour mixture in, and bake at 350 degrees for 45 minutes. Allow to cool.


1 lb. country churn butter

4 egg yolks

4 c. of sugar

1 T. lime juice

1 T. lemon juice

1 c. Jose Cuervo tequila

Melt butter in saucepan over medium heat. Add sugar and cook until sugar is melted, stirring constantly. Place egg yolks in mixing bowl and mix well with wire whip. Add lime juice, lemon juice and tequila to eggs, mixing well. Slowly add the melted sugar and butter mixture to eggs, stirring constantly.