New Orleans Bread Pudding with Bourbon Sauce

By carvalhohm

Ingredients

• 1 quart whole milk
• 1 loaf French bread, broken into pieces
• 3 eggs
• 3 cups sugar
• 2 tablespoons vanilla extract
• 1 cup raisins
• 1/2 cup (1 stick) butter
• 1 (5-ounce) can evaporated milk (2/3 cup)
• 1 egg yolk, beaten
• 2 tablespoons bourbon

Preparation

Step 1

Preheat oven to 400 degrees. Coat an 8-inch square baking dish with cooking spray.

Pour milk into large bowl; add bread, crushing with back of spoon, and soak until all milk is absorbed. Add 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread mixture evenly into prepared baking dish.

Bake 40 to 50 minutes, or until firm and golden.

Before serving, in medium saucepan, combine butter, evaporated milk, 1 cup sugar, and egg yolk. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in bourbon then serve sauce warm over bread pudding.