N'awlins Bread Pudding with Bourbon Sauce

By bakeaholic

Ingredients

• 1 lb. loaf French Bread
• 3 cups granulated sugar, divided
• 5 large eggs, lightly beaten
• 2 cups half and half
• 3 tsps. vanilla extract, divided
• 1/2 cup raisins
• 1/2 cup light brown sugar
• 3/4 cup butter softened, divided
• 1 1/2 cups pecan halves
• 1/4 cup bourbon

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Tear bread into small pieces. Arrange in bottom of a 13x9 inch baking dish. Cover loosely with a paper towel and allow to sit at room temperature for several hours until bread is stale and dry. Or, to speed up the process, place bread on a baking sheet and bake at 300 degrees for 15 minutes or until bread is dry.
2. In a large bowl, combine 2 cups sugar, eggs, half and half, and 2 tsps. vanilla; pour over bread in baking dish. Sprinkle raisins on top; press top of mixture with the back of a spoon to make sure that all bread is covered with egg mixture. Let stand for 20 minutes.
3. In a medium bowl, combine brown sugar, 1/4 cup butter and pecans. Sprinkle over top of bread mixture. Bake for 35 minutes or until knife inserted in the center comes out clean.
4. In a medium saucepan, whisk remaining 1 cup sugar and remaining 1/2 cup butter over medium heat. Whisk constantly for about 3 minutes. Remove from heat and cool slightly. Add remaining 1 tsp. vanilla and bourbon until combined. If mixture is still grainy, continue stirring over low heat to dissolve all the sugar. Pour over warm bread pudding and serve. Can refrigerate and reheat the next day too.