Bagel Bread Pudding With Bourbon Sauce

• 4 large eggs
• 3-1/4 cups 2% milk
• 1 cup sugar
• 3/4 cup butter, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon ground nutmeg
• 6 cinnamon-raisin bagels, cubed (about 10 cups)
• 1-1/3 cups raisins
• 1/2 cup 2% milk
• 1 teaspoon white vinegar
• 1 cup sugar
• 6 tablespoons butter, cubed
• 2 tablespoons bourbon
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

1. In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.
2. Preheat oven to 350u0b0. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean.
3. For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.

eggs, milk, sugar, butter, ground cinnamon, vanilla, ground nutmeg, cinnamonraisin bagels, raisins, milk, white vinegar, sugar, butter, bourbon, light corn syrup, vanilla, baking soda

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