Bread Pudding with Bourbon Sauce



Pudding:

  • 1/4 cup raisins soaked in 2 Tbsp bourbon overnight, optional
  • 1 1/2 cups milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • ~7 ounces or 8 cups Italian bread, cut in 3/4” cubes


Sauce:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup sugar
  • 3 tablespoons cream
  • 3 tablespoons bourbon
  • Pinch of salt

FOR PUDDING:  

Soak raisins. Combine milk through cinnamon in a large bowl.  Stir in bread and soaked raisins. Spoon into a 8x8 inch baking dish coated with cooking spray. Let sit for 30 minutes or overnight covered in the refrigerator. Bake at 350 degrees for 45 minutes or until set.


FOR SAUCE: 

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes.

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