Bread Pudding With Bourbon Sauce

• 3 large eggs
• 1-1/4 cups 2% milk
• 1/2 cup sugar
• 3 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 4-1/2 cups day-old cubed brioche or egg bread
• 1-1/4 cups raisins
• 1/4 cup butter, cubed
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 3 tablespoons bourbon

1. In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
2. For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm with bread pudding.

eggs, milk, sugar, vanilla, ground cinnamon, ground nutmeg, salt, egg bread, raisins, butter, sugar, light corn syrup, bourbon

Taken from www.tasteofhome.com/recipes/bread-pudding-with-bourbon-sauce/ (may not work)