Bourbon Bread Pudding

Instructions

Bread pudding

1. 1Cut french bread into 1/2-inch cubes.
2. 2In a large bowl, beat 4 eggs. Add 2 c sugar, the vanilla, and the milk. Whisk to combine.
3. 3Add the bread and raisins and let mixture stand for 10 minutes.
4. 4Stir often to saturate the bread with the milk mixture.
5. 5Place a rack in the center of the oven and preheat to 350℉.
6. 6Grease a 9- by 13-inch pan with butter.
7. 7Spoon the bread mixture into the pan.
8. 8Set the pan into a slightly larger pan that is at least 2 inches deep.
9. 9Pour about 1 inch boiling water into the larger pan.
10. 10Place both pans in the oven and bake until the pudding feels firm the center when lightly touched, about 1 hour.

Bourbon Sauce

1. 1Melt 1/4 c butter in a medium saucepan over medium-high heat.
2. 2Add 1 c sugar and the bourbon. Stir until the sugar dissolves.
3. 3In a small bowl, beat the egg.
4. 4Slowly pour a ladle full of the hot milk mixture into the egg, whisking constantly to avoid scrambling the egg. Pour the egg mixture into the saucepan, stirring for about a minute longer.
5. 5Pour the hot bourbon sauce over the warm bread pudding.
6. 6Broil about 8 inches from the het until the top of the pudding is glazed and the sauce bubbles.
7. 7Scoop into bowls and top with vanilla ice cream.