Bread Pudding Recipe

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

1. 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.
2. Preheat oven to 350°.
3. Spray a 9×13 baking dish with cooking spray.
4. 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).
5. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
6. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
7. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
8. While the bread pudding is baking, make the sauce (bourbon or caramel).
9. Bourbon Sauce
10. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, sugar, salt and bourbon.
11. Simmer until thickened, whisking often, about 5 minutes. Cool slightly. Pour over bread pudding to serve. Top with vanilla ice cream.
12. Caramel Sauce
13. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
14. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
15. * 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.
16. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!