Bourbon Bread Pudding Recipe

• 2/3 c. Bourbon
• 4 c. Lowfat milk
• 1 1/4 c. Sugar
• 5 lrg Large eggs
• 1 1/2 tsp Vanilla extract
• 18 c. Loosely packed cubes of stale bread, crusts removed
• 3/4 c. Golden brown raisins
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg Butter
• 3 Tbsp. Unsalted butter
• 1 tsp Vanilla extract
• 1/2 c. Confectioners' sugar
• 1/2 c. Bourbon

1. Preheat oven to 350(F. Whisk together the bourbon, lowfat milk, sugar, Large eggs, and vanilla.
2. Pour mix into a bowl over the cubes of bread and allow bread to soak for 30 min.
3. (If mix is too dry, add in a little more lowfat milk.)
4. Transfer soaked bread mix to a buttered 8 by 8 dish.
5. Sprinkle with raisins, cinnamon, and nutmeg and bake for 1 hour, or possibly till golden brown, puffed up, and crusty on top.
6. Allow pudding to cold to room temperature.
7. For the Bourbon Sauce:Heat the butter, vanilla, and confectioners' sugar in a saucepan over medium-low heat.
8. When butter is melted and sugar is dissolved, remove from heat and add in bourbon.
9. Serve sauce hot over bread pudding.

bourbon, milk, sugar, eggs, vanilla, bread, golden brown raisins, cinnamon, nutmeg, butter, vanilla, confectioners, bourbon

Taken from cookeatshare.com/recipes/bourbon-bread-pudding-89532 (may not work)