Bourbon Bread Pudding

Begin this recipe one day ahead of time by combining the raisins (golden or brown) with the bourbon in a sealed jar or covered bowl. Stir occasionally until the bourbon soaks into the raisins.

On the day of baking, preheat your oven to 350ºF.

Cut the loaf of French bread into approximately 1-inch cubes. In a very large bowl, place cut up bread and fold in the milk, letting it all soak in.

In a separate medium bowl, whisk together eggs, sugar, vanilla, cinnamon and allspice. Fold this mixture into the saturated bread and milk. Lastly, combine the bourbon soaked raisins from the previous day.

In a small dish melt the butter and coat a 13×9 inch baking dish with this melted butter.

Pour the entire bread mixture into dish and bake in the preheated oven for 40–45 minutes, uncovered.

For the sauce, melt butter in a medium saucepan over medium heat. Add in sugar and whisk until sugar has dissolved. Whisk in egg. Lastly add in the bourbon. Allow this mixture to heat up and thicken, about 10 minutes.

Take off heat and pour over warmed bread pudding.

Note: Sauce will retain a high alcohol content, so this is not good for children’s consumption.