Bread Pudding With Bourbon Sauce

Rich and amazing!! Everyone will ask for more. You can fiddle with the recipe. Substitute Rum for Bourbon, or try Amaretto.

• Ready In: 24 hrs 40 mins
• Serves: 9
• Yields: 1 loaf

Ingredients

• 1⁄2 cup raisins
• 4  tablespoons rum
• 12  slices  bread
• 1  cup heavy cream
• 1  cup coconut milk
• 2  egg yolks
• 1  cup sugar
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg

• FOR THE SAUCE

• 3⁄4 cup brown sugar
• 1⁄3 cup Bourbon
• 1  cup butter
• 1⁄4 cup heavy cream

Directions

1. Night BEFORE:
2. set raisins in small dish with 4 TBS rum.
3. few hours before -- set out bread.
4. Preheat oven at 350*. Grease 9 X13" pan.
5. Cube the bread & put pieces into a Lg bowl, pouring cream & coconut milk, set aside to saturate completely. Then place in pan evenly.
6. In separate bowl, beat yolks, sugar, vanilla, cinnamon & nutmeg. Add Rum & Raisin mixture & pour over bread in pan.
7. Bake for 40 minutes.
8. Sauce:
9. In small Saucepan, combine brown sugar, bourbon, butter and cream, bring to a boil over medium heat and boil gently until thickened, approximately 10+ minutes. Pour a little over each portion when serving.