Classic New Orleans Bread Pudding With A Bourbon Sauce

• 1 teaspoon unsalted butter
• 4 large eggs
• 1 cup light-brown sugar, firmly packed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg, freshly grated
• 1 teaspoon pure vanilla extract
• 1/4 cup Bourbon
• 2 cups half-and-half
• 8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
• 1 cup bittersweet chocolate chips
• 4 cups spiced cream, recipe follows
• 1 sprig of fresh mint
• 2 teaspoons confectioners' sugar, Shaker

1. Preheat the oven to 350 degrees F.
2. Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
3. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.

unsalted butter, eggs, lightbrown sugar, ground cinnamon, nutmeg, vanilla, bourbon, bread, bittersweet chocolate chips, cream, mint, sugar

Taken from www.food.com/recipe/classic-new-orleans-bread-pudding-with-a-bourbon-sauce-285723 (may not work)