Bread Pudding With Warm Bourbon Sauce

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 large eggs
• 1 cup whole milk
• 1 cup whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 cups cinnamon-raisin bread (day old bread with crusts, cut into 1/2-inch pieces)
• 1/2 cup pecans, toasted, chopped
• 1/4 cup unsalted butter
• 1/2 cup sugar
• 3 tablespoons whipping cream
• 2 tablespoons bourbon
• 1 pinch salt

Recipe

• 1 butter 8-inch square baking dish.
• 2 whisk first 6 ingredients in medium bowl. place bread and pecans in prepared dish. pour milk mixture over and let stand 5 minutes.
• 3 push down bread into custard.
• 4 refrigerate 2 hours, pushing bread into custard occasionally.
• 5 preheat oven to 375°f
• 6 place bread pudding in large metal baking pan.
• 7 add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding.
• 8 bake until pudding is puffed and golden brown on top, approximately 50 minutes. remove dish with bread pudding from water and cool slightly.
• 9 cut into squares. serve bread pudding warm with sauce.
• 10 to make the bourbon sauce:.
• 11 melt butter in small saucepan over medium heat.
• 12 whisk in remaining ingredients.
• 13 simmer until thickened, whisking often, about 3 minutes.
• 14 cool slightly.
• 15 place some of the sauce on top of a square of bread pudding.
• 16 **cook time does not include refrigeration time of 2 hours.