Bread Pudding With Warm Bourbon Sauce Recipe

• 4 lrg Large eggs
• 1 c. whole lowfat milk
• 1 c. whipping cream
• 1/4 c. sugar
• 1 tsp vanilla extract
• 1 pch salt
• 4 c. day-old cinnamon-raisin bread with crusts cut 1/2" pcs
• 1/2 c. pecans toasted, minced Bourbon Sauce (see recipe)

1. Butter 8-inch square baking dish.
2. Whisk first 6 ingredients in medium bowl.
3. Place bread and pecans in prepared dish.
4. Pour lowfat milk mix over and let stand 5 min.
5. Push down bread into custard.
6. Chill 2 hrs, pushing bread into custard occasionally.
7. Preheat oven to 375 degrees.
8. Place bread pudding in large metal baking pan.
9. Add in sufficient boiling water to baking pan to come 1 inch up sides of dish with bread pudding.
10. Bake till pudding is puffed and golden on top, approximately 50 min.
11. Remove dish with bread pudding from water and cold slightly.
12. Cut into squares.
13. Serve bread pudding hot with Bourbon Sauce.
14. This recipe yields 6 servings.
15. Comments: This signature dessert from New Orleans is a classic Creole dish.

eggs, milk, whipping cream, sugar, vanilla, salt, cinnamonraisin bread, pecans

Taken from cookeatshare.com/recipes/bread-pudding-with-warm-bourbon-sauce-91626 (may not work)