Louisiana Bread Pudding with Whiskey Sauce

By KitchenGnome

Ingredients

• 1/4 c. bourbon
• 1/2 c. raisins
• 1 1/2 c. heavy cream
• 2 tsp. cornstarch
• 2 tbsp. water
• 1/3 c. sugar
• 1/3 c. bourbon
• 4 c. 1-inch cubes of day-old baguette
• 1 1/2 c. whole milk
• 1/2 c. heavy cream
• 2 large eggs
• 3/4 c. sugar
• 1 tbsp. pure vanilla extract
• .13 tsp. salt
• .13 tsp. ground allspice
• 2 tbsp. unsalted butter

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
To make whiskey sauce, bring 1 1/2 cups cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in 1/3 cup sugar and 1/3 cup bourbon. Set aside and let cool completely.
Preheat oven to 350 degrees F. Stir together bread, milk, and 1/2 cup cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and remaining bourbon.
Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.