Bread and Butter Pudding with Whiskey Sauce
Serves 10
For the bread pudding:
6 large eggs
1 1/2 cups white granulated sugar
4 cups milk
1 cup heavy cream
1 tablespoon bourbon whiskey
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
pinch of allspice
1 (1 pound) loaf day-old French bread, torn into 1-inch chunks
4 tablespoon melted butter
1/2 cup golden raisins
For the whiskey sauce:
1 cups white sugar
1/2 cup butter
1/2 cup corn syrup
1/4 cup bourbon whiskey, or to taste
In a mixing bowl, whisk together the eggs and sugar until light and creamy. Add the milk, cream, whiskey, vanilla, cinnamon, and allspice. Whisk thoroughly until combined.
Scatter the bread in a 9 x 13 baking dish, and drizzle over the melted butter. Toss until coated. Top with the raisins. Cover with the custard mixture. Let still out for 30 minutes to allow the bread to soak up the custard. May also be made ahead and refrigerated until you're ready to bake.
Preheat oven to 325 degrees F
Bake about 40 minutes, or until the custard is set and the top is browned. Let cool for 15 minutes before serving. May be served warm, room temperature, or cold.
To make the sauce: Mix the sugar, butter, and corn syrup in saucepan over low heat. Stir until the butter is melted, the sugar is dissolved, and the mixture is heated through. Whisk in the whiskey. May be served over the bread pudding warm, or at room temperature.
