New Orleans Bread Pudding
This is the best bread pudding that you will ever make or put into your mouth!
Ingredients
3 tablespoons butter, softened
1 1/4 pound bread
1 cup raisins
3 eggs
4 cups milk
2 cups sugar
2 tablespoons vanilla extract
1 teaspoon cinnamon
8 tablespoons butter
1 cup sugar
1/4 cup bourbon
2 tablespoons water
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 egg
Instructions
Spread the butter over a 9x13 inch baking pan, preferably glass. Cut or cube the bread and place in the prepared pan. Tuck the raisins in between the slices of bread. Whisk the eggs until frothy, then add the milk, sugar, vanilla extract and cinnamon. Pour the liquid over the bread and let stand for 1 hour, pressing down every once in a while with a spatula to wet the bread. Preheat oven to 375 F and bake for 1 hour or until the bread pudding is puffed and lightly browned. For the sauce, melt the butter in a heavy saucepan over low heat. Stir in the sugar, bourbon, water, nutmeg, salt and stir with a wooden spoon. Stir until sugar is dissolved and the mixture is fully blended. Remove from heat and set aside. Whisk the egg until light and frothy, then vigorously whisk the egg into the sauce mixture. Set the sauce over medium heat and stirring gently, bring to a simmer. Cook until thickened, about 1 minute. Cover the warm pudding with sauce and let cool for 1 hour. Cut into squares and serve. Makes 12 servings.