LOUISIANA BREAD PUDDING WITH BOURBON CREAM SAUCE

Louisiana Bread Pudding with Bourbon Cream Sauce image

Provided by barbara lentz

Time 1h35m

Number Of Ingredients 18

BREAD PUDDING
3 foot long baguettes cut into cubes
2 c whole milk
1/2 c heavy cream
2 large eggs
1 Tbsp vanilla extract
1 c sugar
1 tsp each allspice and salt
1 Tbsp cinnamon
2 Tbsp butter
RAISINS
1 c raisins
1/4 c bourbon
BOURBON CREAM SAUCE
3 c heavy cream
1 1/2 Tbsp cornstarch
4 Tbsp cold water
1 c each sugar and bourbon

Steps:

1. For the raisins. Warm the bourbon on stove top. Mix the raisins in the bourbon and let soak at least 1 hour or overnight.
2. For the bread pudding Place the bread in a large bowl. Pour the milk and heavy cream over the bread. Mix the eggs with the sugar, vanilla, salt, and allspice together. Pour over the bread and mix well. Stir in the raisins. Sprinkle the cinnamon over top.
3. For the bourbon sauce Place the heavy cream in a large saucepan. Mix the cornstarch with the water and set aside. Heat the milk over medium heat just until it starts to boil. Turn off the heat and whisk in the cornstarch mixture. Keep whisking until thickened. Turn the heat back on low and add the sugar and bourbon. Cook about stirring constantly about 3 minutes. Remove from heat.
4. Preheat oven 350 degrees. Place the butter in the bottom of a 9 x 13 pan and set in oven until butter is melted. Pour the bread mixture in the pan. Pour about 1/2 of the bourbon cream over top. Place in oven and bake 35 minutes. Serve with remaining bourbon sauce over top