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N'awlins bread pudding with bourbon sauce
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| 1 ( 16 ozs.) loaf French bread | |
| 3 cups | sugar |
| 5 lg. | Eggs |
| 2 cups | half & half |
| 3 tsp | vanilla extract |
| 1/2 cup | raisins |
| 1 cup | light brown sugar |
| 3/4 cup | butter |
| 1-1/2 cups | pecan halves |
| 1/3 cup | bourbon |
1. Preheat oven to 350 degrees. Tear bread into small pieces; arrange in bottom of a 13 x 9- inch baking dish. Cover loosely with a paper towel, and allow to stand at room temp. Several hrs or until bread is stale and dry. (or, to speed up the process, place bread on a baking sheet, and bake at 300 degrees for 15 mins. Or until bread is dry.)
2. In a lg. Bowl, combine 2 cups sugar, eggs, half-half, and 2 tsps vanilla; pour over bread in baking dish. Sprinkle raisins on top; press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 mins.
3. In medium bowl, combine brown sugar, 1/4 cup butter, and pecans; sprinkle over top of bread mixture. Bake for 35 mins. Or until a knife inserted in the center comes out clean.
4. In a medium saucepan, whisk remaining 1 cup sugar and remaining 1/2 cup softened butter over medium heat. Cook, whisking constantly, 3 mins. Remove from heat, and cool slightly. Add remaining 1 tsp vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.
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