Branagans Bread Pudding

• Bourbon Sauce
• 1/2 c (1 stick) butter, melted
• 1 c sugar or powdered sugar
• 1 egg
• 1/2 c Kentucky Bourbon or less depending on your taste
• Bread Pudding
• 1 loaf french bread or Brioche cut into 1" squares (about 6 or 7 cups)
• 2 c half and half
• 2 c heavy cream
• 3 eggs lightly beaten
• 2 c sugar
• 2 T vanilla
• 1 c raisins (soaked overnight in 1/4 c bourbon)
• 1/4 t nutmeg or allspice
• 1/4 to 1/2 t cinnamon
• 3 T butter, melted

1. Bourbon Sauce
2. In a sucepan, melt butter: add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
3. Bread Pudding
4. Preheat overt to 350 degrees
5. Soak the bread in milk in a large mixing bow. Crush with hands until well mixed and all the mile isabsorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture. Pour butter into the bottom oa a 9X13 baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350 degrees for 35-45 minutes, until set. The pudding is done when edges start getting a bit brown and pull away from the edge of the pan. Serve with bourbon whickey sauce on the side or I poured it on top of bread mixture when I removed from oven.

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Taken from www.epicurious.com/recipes/member/views/branagans-bread-pudding-1270397 (may not work)