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Bread Pudding with a Whiskey Sauce

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Ingredients
  

Bread Pudding:

  • 1/4 cup Raisins
  • 2 tbsp Whiskey or Bourbon
  • 12 oz Day-Old French Bread
  • 2 cup Half-and-Half
  • 1 cup Whole Milk
  • 3 large Eggs
  • 1 cup light or dark Brown Sugar
  • 2 1/2 tsp Vanilla Extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground Nutmeg
  • A dash of Salt

Whiskey Sauce:

  • 1 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1/4 cup White Granulated sSugar
  • 1 tbsp Cornstarch
  • 2 tbsp Whiskey or Bourbon
  • 2 large Egg Yolks
  • A pinch of Salt
  • 1 tbsp unsalted Butter
  • 1 tsp Vanilla Extract (optional)

Instructions
 

  • In a small saucepan, heat raisins and whiskey until it simmers. Let it stand for 20 to 30 minutes or microwave for 20 to 30 seconds, then let it rest.
  • Slice day-old French bread into 1/2-inch cubes (about 8 cups).
  • In a large bowl, whisk together half-and-half, whole milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and a dash of salt.
  • Add bread cubes and soaked raisins with their liquid to the mixture. Stir to coat, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour, stirring occasionally.
  • Preheat the oven to 325°F. Butter a 2 1/2-quart baking dish.
  • Spoon the bread mixture into the prepared baking dish, ensuring even distribution of raisins.
  • Bake for about 1 hour or until firm and golden brown. Cool on a rack.
  • In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Set aside.
  • In a small bowl, whisk together cornstarch and whiskey or bourbon.
  • In another bowl, whisk egg yolks.
  • Over medium heat, bring the cream mixture to a boil. Add the cornstarch mixture, stirring constantly. Reduce heat to low and cook for 3 minutes, stirring frequently.
  • Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan and cook for an additional minute.
  • Whisk in a pinch of salt, butter, and vanilla extract (if using).
  • Transfer the sauce to a bowl. If not serving immediately, place plastic wrap directly on top to prevent a skin from forming. The sauce will thicken as it stands.
  • When ready to serve, spoon warm sauce over each serving of bread pudding and enjoy.
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