Bread Pudding With Warm Bourbon Sauce

This recipe comes from bon appetite, september 1999.

Butter 8-inch square baking dish.

Whisk first 6 ingredients in medium bowl.

Place bread and pecans in prepared dish.

Pour milk mixture over and let stand 5 minutes.

Push down bread into custard.

Refrigerate 2 hours , pushing bread into custard occasionally.

Preheat oven to 375f.

Place bread pudding in large metal baking pan.

Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding.

Bake until pudding is puffed and golden brown on top , approximately 50 minutes.

Remove dish with bread pudding from water and cool slightly.

Cut into squares.

Serve bread pudding warm with sauce.

To make the bourbon sauce:.

Melt butter in small saucepan over medium heat.

Whisk in remaining ingredients.

Simmer until thickened , whisking often , about 3 minutes.

Cool slightly.

Place some of the sauce on top of a square of bread pudding.

Cook time does not include refrigeration time of 2 hours.

eggs, whole milk, whipping cream, sugar, vanilla extract, salt, cinnamon-raisin bread, pecans, unsalted butter, bourbon