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Ingredients
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Bread Pudding
Bourbon Sauce
Method
Bread Pudding
- 1
Prepare the bread
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter. Place the cubed day-old French bread evenly in the dish.
- 2
Make the custard
In a large mixing bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined and smooth.
- 3
Assemble the pudding
Pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are soaked. If using, sprinkle raisins evenly over the top and gently press down on the bread to help it absorb the liquid. Let it sit for 15 minutes to soak.
- 4
Bake
Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean. Remove from oven and let cool slightly.
Bourbon Sauce
- 5
Make the sauce
In a small saucepan over medium heat, melt the butter. Add the sugar and heavy cream, stirring constantly until the sugar is dissolved and the mixture begins to simmer. Continue cooking for 3–4 minutes.
- 6
Add bourbon and vanilla
Remove the saucepan from heat and carefully stir in the bourbon and vanilla extract. Return to low heat and cook for 1–2 more minutes while stirring, then remove from heat.
- 7
Serve
Spoon the warm bourbon sauce over individual servings of bread pudding. Serve warm.