Creamy Bread Pudding with Bourbon Sauce

INGREDIENTS

• 2 cups milk
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 6 cups dry bread cubes
• 1 cup raisins, (standard, golden raisins or a mixture of both, if desired)
• 1 cup chopped toasted pecans, optional

Bourbon Sauce

• 1 cup packed light brown sugar
• 1/2 cup butter, (1 stick) softened
• 2 tablespoons whipping cream
• 3 to 4 tablespoons bourbon (rum extract can be substituted)

INSTRUCTIONS

1. Heat oven to 350°F.
2. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is fairly hot.
3. In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended.
4. Stir in bread cubes and raisins and pecans. Stir in milk mixture. Pour into greased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13×9-inch pan; pour boiling water into pan until 1 inch deep.
5. Bake uncovered 35 to 40 minutes. Put an aluminum foil tent over the pan during the last ten minutes of baking. Be careful not to burn edges in the last 10 minutes of baking.
6. In 1-quart heavy saucepan, heat all ingredients except for bourbon, to boiling over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and stir in bourbon or rum extract. Mix well. Serve sauce over warm bread pudding immediately. Store leftovers in refrigerator.

ENJOY!