Bread Pudding with Whiskey Sauce

Ingredients

FOR THE BREAD PUDDING:

• 9 ounces sourdough artisan bread cubed
• 2 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 cup chopped pecans
• 1/2 cup of raisins

FOR THE WHISKEY SAUCE:

• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/4 cup heavy cream
• 4 tablespoons whiskey

Instructions

1. Ensure bread is stale.
2. Butter a glass baking dish that has a 4-cup capacity. Arrange bread cubes evenly with the raisins.
3. Whisk in a medium bowl the eggs, milk, vanilla, sugar and cinnamon. Pour mixture evenly over bread cubes and press the cubes to ensure they are covered. Sprinkle the pecan pieces on top.
4. Preheat the oven to 325°.
5. Place the baking dish on a small sheet pan and bake for 30-40 minutes. Bake until the edges are light brown. Poke middle with a skewer to ensure eggs are cooked.
6. Let cool.
7. Melt the butter, sugar and heavy cream together in a small saucepan over low-heat. Once the sugar is dissolved, turn off the heat and stir in the whiskey. Pour sauce over pudding and serve warm.