New Orleans Bread Pudding

Ingredients

• 3 tablespoons unsalted butter, softened
• 1 ¼ pounds French or Italian bread (1 ½ to 2 loaves)
• 1 cup raisins
• 3 large eggs
• 4 cups whole milk
• 2 cups sugar
• 2 tablespoons vanilla
• 1 teaspoon ground cinnamon
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  • 1 stick (4 ounces) unsalted butter
  • 1 cup sugar
  • ¼ cup bourbon or other whiskey
  • 2 tablespoons water
  • ¼ teaspoon grated or ground nutmeg
  • ⅛ teaspoon salt
  • 1 large egg

  Sub-recipe steps

  1. Melt in a small heavy saucepan over low heat: 1 stick (4 ounces) unsalted butter
  2. Stir in: 1 cup sugar; ¼ cup bourbon or other whiskey; 2 tablespoons water; ¼ teaspoon grated or ground nutmeg; ⅛ teaspoon salt
  3. Cook, stirring, until the sugar is dissolved. Remove from the heat. Whisk in a medium bowl until frothy: 1 large egg
  4. Slowly whisk the butter sauce into the egg to warm it, then return this mixture to the saucepan. Set over medium heat and, stirring gently, bring to a simmer. Cook until thickened, about 1 minute. Serve at once or set aside at room temperature for up to 1 hour. Let cool, cover, and refrigerate for up to 3 days. Reheat over low heat, stirring; if the sauce separates, remove it from the heat and whisk in a little warm water.