Ingredients:For the bread pudding:6 cups day-old French bread, cubed2 cups whole milk1 cup heavy cream3/4 cup granulated sugar1/2 cup brown sugar3 large eggs2 tablespoons unsalted butter, melted1 tablespoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon nutmeg1/4 teaspoon salt1 cup raisins (optional)For the whiskey sauce:1/2 cup unsalted butter1 cup granulated sugar1/4 cup heavy cream1/4 cup whiskey1 teaspoon vanilla extractInstructions:Preheat your oven to 350°F and grease a 9×13-inch baking dish.Place the cubed bread in a large bowl. In another bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until well combined.Pour the custard mixture over the bread cubes and gently fold to coat. Stir in the raisins if using. Let the mixture sit for about 15 minutes so the bread can fully absorb the liquid.Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 45 to 50 minutes, or until the top is golden brown and the center is set but still soft.While the pudding bakes, prepare the whiskey sauce. In a saucepan over medium heat, melt the butter. Stir in the sugar and heavy cream, cooking and stirring until the sugar dissolves and the sauce begins to thicken slightly, about 3 to 5 minutes. Remove from heat and carefully stir in the whiskey and vanilla extract.Once the bread pudding is done, let it cool slightly. Serve warm, generously spooning the whiskey sauce over each portion
Bread Pudding with Whiskey Sauce
