Bread Pudding With Bourbon Sauce - cooking recipe

Ingredients

4 oz. french bread, torn into 1-inch cubes
4 croissants, torn in 1-inch pieces
5 c. milk (whole or 2%)
1 1/2 c. sugar
2 Tbsp. real vanilla
3 eggs, well beaten
1/4 c. golden raisins (optional)
1 c. broken pecan pieces, lightly toasted

Preparation

Soak bread in milk until soft.
Combine sugar, vanilla, eggs and raisins in small bowl; whisk really well.
Add to bread mixture and stir gently.
Pour into buttered 9 x 12 glass casserole dish.
Bake 1 hour and 10 minutes at 350 degrees or until lightly browned and the consistency of thick, thick pudding. After removing from oven, sprinkle pecans on top.