Bourbon Bread Pudding

Bourbon Bread Pudding

Serves 10

Directions:
 
2 tbsp. butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)(see Tip)
1 cup chopped pecans
1 cup raisins
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tbsp. bourbon
2 teaspoons pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. grated nutmeg

 
1. Butter a 13 by 9-inch baking dish, and put the cubed brioche in it.
2. Sprinkle with the pecans and raisins
3. Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
4. Pour the egg mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated.
5. Let the it sit for 1 hour, so the bread can fully absorb the milk.
6. Preheat the oven to 350 degrees F.
7. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set.
8. Remove, and let stand 10 minutes before serving.
9. Serve with Bourbon Cream Sauce (see below)

Bourbon Sauce
 
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey (to taste)

1. With an electric mixer, beat egg yolks until thick and pale.
2. In a saucepan, melt the butter and sugar.
3. Pour the butter and sugar mixture SLOWLY over the egg yolks, beating constantly with the mixer, until well thickened.
4. Fold in bourbon by hand.
5. Serve over the bread pudding.

Tip: If you would just like bread pudding, leave out the bourbon in the sauce and just use regular white or brown bread.