Luscious Cinnamon Raisin Bread Pudding With Warm B... Recipe

Directions:

1. Bread Pudding:
2. Butter a large casserole or baking dish - think a bit larger than 9 x13 . I use a 10 x 14 glass casserole for this.
3. Whisk first 7 ingredients in medium bowl. (first 6 ingredients IF you are not adding the bourbon to the custard base)
4. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard.
5. Refrigerate 2 hours, pushing bread into custard occasionally.
6. Preheat oven to 375°F.
7. Place bread pudding in baking pan. Place that dish in a pan that's bigger than the pudding pan - I use my turkey roaster.
8. Carefully add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. You do not want to water the pudding with boiling water (not good), so use a kettle with a spout, so you can control that boiling H2O.
9. Bake until pudding is puffed and golden brown on top, approximately 65 minutes. Remove dish with bread pudding from water and cool slightly.
10. Cut into squares. Serve bread pudding warm with sauce.
11. ~~~~
12. Bourbon Sauce:
13. Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 6 minutes.
14. Cool slightly.
15. ~~~~
16. Dust with confectioner's sugar to make it look beautiful.
17. Serve and get ready for much praise and adolation. Yayyy!