Bread Pudding With Bourbon Sauce - cooking recipe

Ingredients

Bread Pudding
1 loaf French bread, at least a day old, cut into 1-inch squares
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup light brown sugar
2 cups whole milk
1 cup heavy cream
4 eggs
3 tablespoons butter (melted)
Bourbon Sauce
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup Bourbon or 3/4 cup other whiskey
1 pinch salt
2 tablespoons unsalted butter

Preparation

Bread Pudding:
Preheat oven to 350.
Place bread in large bowl.
Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, butter, and raisins. Wisk to mix.
Pour the mixture over bread, and gentle stir to combine.
Allow the mixture to sit for 30 minutes, until bread soaks up liquid.
Transfer the bread mixture to a 9x13 inch baking pan.
Bake for 45-55 minutes, or until set. The pudding is done when the edges start getting a bit brown and pulling away from the edge of the pan.
Bourbon Sauce:
In a saucepan over medium heat, combine the cream, milk, and sugar.
Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend.
Pour into the cream mixture and bring to a boil.
Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon.
Serve warm.