Old-Fashioned Bread Pudding with Whiskey Sauce

Custard-soaked bread baked until golden and served warm under a buttery whiskey sauce.

Ingredients

• 8 cups cubed day-old French bread
• 4 cups milk
• 4 large eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 4 tablespoons butter, melted
• For the whiskey sauce: 1/2 cup butter, 1 cup powdered sugar, 1 egg yolk, 1/4 cup bourbon

Directions

1. Place the bread cubes in a greased 9x13 baking dish and scatter the raisins over the top.
2. Whisk together the milk, eggs, sugar, vanilla, and cinnamon, then pour over the bread.
3. Drizzle with the melted butter and let soak 15 minutes, pressing the bread down.
4. Bake at 350F for 45 to 50 minutes, until set and golden.
5. Make the sauce: melt the butter with the powdered sugar over low heat, whisk in the egg yolk, then remove from heat and stir in the bourbon.
6. Serve the warm Bread Pudding with the whiskey sauce spooned over.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who saw stale bread as the start of a great dessert.