pat's Recipe

Nawlins Bread Pudding with Bourbon Sauce

Category: Puddings

1 (16 ounce) loaf French bread
3 cups granulated sugar, divided
5 large eggs, lightly beaten
2 cups half-n-half
3 teaspoons vanilla extract, divided
1/2 cup raisins
1 cup firmly packed light brown sugar
3/4 cup butter, softened, and divided
1 1/2 cups pecan halves
1/3 cup bourbon

Preheat oven to 350F. Tear bread into small pieces; arrange in bottom of a 13x9-inch baking dish. Cover loosely with a pwper towel, and allow to stand at room temperature several hours or until bread is stale and dry.
In a large bowl, combine 2 cups sugar, eggs, half-n-half, and 2 teaspoons vanilla; pour over bread in baking dish. Sprinkle raisins on top; press top of mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes.
In a medium bowl, combine brown sugar, 1.4 cup butter, and pecans; sprinkle over top of bread mixture. Bake for 35 minutes or until a knife inserted in the center comes out clean.
In a medium saucepan, whisk remaining 1 cup sugar and remaining 1/2 cup softened butter over medium heat. Cook, whisking constantly, 3 minutes. Remove from heat, and cool slightly. Add remaining 1 teaspoon vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.

makes 16 servings