Justin Wilson's Bread Pudding with Whiskey Sauce

A custardy Louisiana bread pudding studded with raisins and crowned with a warm bourbon whiskey sauce.

Ingredients

• 1 loaf (about 1 lb) stale French bread, torn into pieces
• 4 cups milk
• 4 eggs, beaten
• 1 1/2 cups sugar
• 2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup raisins
• 1/2 stick (1/4 cup) butter, melted

For the whiskey sauce

• 1 stick (1/2 cup) butter
• 1 cup powdered sugar
• 1 egg yolk
• 1/3 cup bourbon whiskey

Directions

1. Soak the torn bread in the milk in a large bowl until softened, about 15 minutes.
2. Stir in the eggs, sugar, vanilla, cinnamon, nutmeg, raisins, and melted butter.
3. Pour into a greased 9x13-inch baking dish and bake at 350 degrees F for about 50 minutes, until set and golden.
4. Make the sauce: melt the butter with the powdered sugar in a saucepan over low heat, stirring until dissolved.
5. Whisk a little of the warm mixture into the egg yolk, then return it to the pan and cook gently 2 minutes; do not boil.
6. Remove from heat and stir in the bourbon. Spoon the warm sauce over servings of the Bread Pudding.

Notes

Based on Justin Wilson’s bread pudding finished with a classic whiskey sauce.