Classic New Orleans Bread Pudding
Ingredients:
1 large loaf French Bread (approximately 14 to 16 ounces)
4 cups milk
3 eggs, lightly beaten
2 cups sugar (granulated)
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon, ground
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce:
1/2 cup butter
1 cup sugar (granulated)
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste
Directions:
Tear or cut French bread into 1-inch pieces and place in a large bowl. Add milk and let soak, crushing with hands until well mixed.
In a separate bowl, whisk together eggs, sugar, vanilla, allspice, and cinnamon. Stir in raisins and combine with the bread mixture. Let sit for 2 hours, stirring occasionally.
Preheat oven to 350°F. Melt butter and coat a 13×9-inch baking dish.
Pour mixture into the dish, and bake uncovered for 45-50 minutes until set. Let cool on a wire rack.
Serve with warm Bourbon Sauce, freshly made.
Servings: 8-10
