Ingredients
- 8 cups bread, cubed
- ½ cup raisins
- 2 Tbsp bourbon
- 4 eggs
- 2 cup milk
- 2 tsp cinnamon, divided
- ½ tsp nutmeg
- ½ cup sugar + 2 Tbsp
- * Caramel Sauce
- ½ cup Unsalted Butter
- ½ cup Heavy Cream
- ½ cup Brown Sugar
- * Bourbon Sauce
- ¼ cup (1/2 stick) unsalted butter
- ½ cup sugar
- 3 tablespoons heavy cream
- 2 tablespoons bourbon
- Pinch of salt
Instructions
- Combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserve liquid for mixture or sauce.
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl, whisk together the milk, eggs, 1 tsp cinnamon, nutmeg, ½ cup sugar and (reserved bourbon- this is optional, you can skip this step if you like).
- Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
- In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
- While the bread pudding is baking, make the sauce (bourbon or caramel).
- Bourbon Sauce
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, sugar, salt and bourbon.
- Simmer until thickened, whisking often, about 5 minutes. Cool slightly. Pour over bread pudding to serve. Top with vanilla ice cream.
- Caramel Sauce
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
- * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
- * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!
