Bread Pudding with Bourbon Sauce

Ingredients

6 cups day-old French bread, cubed

3 cups whole milk

1 cup heavy cream

4 large eggs

1 ¼ cups sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup raisins (optional)

4 tablespoons melted butter

Bourbon Sauce

½ cup butter

1 cup sugar

1 egg

¼ cup bourbon (or to taste)

Instructions

Preheat oven to 350°F. Grease a 9×13 baking dish.

Add bread cubes to a large bowl. Pour milk and heavy cream over them. Let soak 10 minutes.

In another bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter.

Pour egg mixture over soaked bread. Add raisins if using. Gently fold together.

Transfer mixture to baking dish. Bake 45–55 minutes until golden and set in the center.

While it bakes, make the bourbon sauce: melt butter in a saucepan over medium heat. Add sugar and stir until dissolved.

Whisk in egg quickly until smooth (remove from heat to avoid scrambling).

Stir in bourbon. Cook 1 more minute until slightly thick.

Serve warm bread pudding with warm bourbon sauce drizzled on top.