My friend’s partner made this one night. I normally don’t go for bread pudding, but I had seconds of this.
Ingredients
- ¼ cup raisins
- 2 T bourbon
- 1¼ cups 2% reduced-fat milk
- ½ cup sugar
- 1 T vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Dash of salt
- 3 large eggs, lightly beaten
- 4½ cups, ½-inch cubed French bread (about 8 ounces)
- Cooking spray
Sauce Ingredients
- ½ cup sugar
- ¼ cup light-colored corn syrup
- ¼ cup butter
- ¼ cup bourbon
Instructions
- Preheat oven to 350 degrees
- To prepare pudding, combine raisins and 2 T bourbon in a bowl
- Let stand 30 minutes
- Drain mixture in a sieve over a bowl, reserving liquid
- Combine reserved liquid, milk and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk
- Add bread, tossing gently to coat
- Spoon mixture into an 8-inch square baking dish coated with cooking spray
- Sprinkle evenly with raisins, pressing gently into bread mixture
- Cover with foil; chill 30 minutes or up to 4 hours
- Place dish in a 13×9-inch baking pan; add hot water to pan to a depth of 1 inch
- Bake, covered, at 350 degrees for 20 minutes
- Uncover and bake an additional 10 minutes, or until a knife inserted in center comes out clean
- To prepare sauce, combine ½ cup sugar, corn syrup, and butter in a small saucepan over medium heat.
- Bring to a simmer; cook 1 minute, stirring constantly
- Remove from heat; stir in ¼ cup bourbon
- Serve each bread pudding piece warm with about 1 T sauce