New Orleans Bread Pudding

Ingredients

Pudding:

1/4  cup  raisins

2  tablespoons  Bourbon

1 1/4  cups  2% reduced-fat milk

1/2  cup  sugar

1  tablespoon  vanilla extract

1/2  teaspoon  ground cinnamon

1/4  teaspoon  ground nutmeg

Dash of salt

3  large eggs, lightly beaten

4 1/2  cups  (1/2-inch) cubed French bread (about 8 ounces)

Cooking spray

Sauce:

1/2  cup  sugar

1/4  cup  light-colored corn syrup

1/4  cup  butter

1/4  cup  Bourbon

Preparation

To prepare pudding, combine raisins and 2 tablespoons 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.

Preheat oven to 350°.

Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake, covered, at 350° for 20 minutes.

Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

To prepare sauce:

Combine 1/2 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 1/4 cup bourbon.

Serve each bread pudding piece warm with about 1 tablespoon sauce.

(Picture and Recipe courtesy myrecipe.com)