New Orleans Bread Pudding with Bourbon Sauce
Ingredients
PUDDING:
1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups whole milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French (or Brioche) bread (about 8 oz)
Butter to coat the sides and the rest of the stick into the pudding (YUM!)
For the bourbon sauce:
1 cup packed brown sugar
½ cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract
2 TBSP flour to thicken
1 tsp vanilla extract to flavor
Directions
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
To prepare sauce, combine 1/2 cup sugar, corn syrup ,flour and butter and cream in a small saucepan over medium heat. Keep stirring until it thickens and coats a back of a spoon. Add vanilla. I just poured in what I liked around at TBSP or maybe more. Remove from heat; stir in 1/4 cup (I spooned it in little by little to taste) bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce. (or drown it !)