C & T's Louisiana Bread Pudding With Bourbon Sauce

• 1 loaf French bread, plain cut lengthwise
• 1 cup sugar
• 2 (12 ounce) cans evaporated milk
• 1 (12 ounce) can condensed milk
• 1 small box instant vanilla pudding
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 14 cup more or less butter or 14 cup margarine, soften
• 34 cup raisins, and or 34 cup chopped pecans
• 1 cup sugar
• 1 cup heavy cream
• 1 dash cinnamon
• 14 cup water
• 1 tablespoon Bourbon
• 1 tablespoon butter
• 2 teaspoons cornstarch

1. Take cut bread and spread each half with soften butter.
2. Cut in small cubes and put in large bowl with raisins and/or pecans.
3. In a seperate bowl mix well remaining ingredients.
4. Pour this over the buttered bread cubes and mix well.
5. Soak this mixture at least 2 to 3hrs although overnight is best.
6. Stir mixture very few hours to make sure every bread cube is soaked.
7. Grease a 13"x9" pan.
8. Pour in bread mixture and bake in a 350 degree oven for anywhere from 30 to 45 minute Depending on the thickness of the bread.
9. You can't test this like a custard because it is supose to be wet.
10. Serve with bourbon sauce.
11. Bourbon Sauce: In a sauce pan combine sugar,cream,cinnamon,butter.
12. Stir with a whisk and bring it to a boil.
13. Turn heat to medium and add water and cornstarch.
14. Stir constantly till it is a light milky color.
15. Remove from heat and add 1 tablespoon bourbon.

bread, sugar, milk, condensed milk, vanilla pudding, eggs, vanilla, almond, butter, raisins, sugar, heavy cream, cinnamon, water, bourbon, butter, cornstarch

Taken from www.food.com/recipe/c-ts-louisiana-bread-pudding-with-bourbon-sauce-422624 (may not work)