B. Smith's Bourbon Street Bread Pudding

Bread pudding:

2 tablespoons unsalted butter, softened

3 large eggs

2 cups of sugar

1 teaspoon of ground cinnamon

2 tablespoons of pure vanilla extract

1/3 cup seedless yellow raisins, more to taste

2 cups of heavy cream

8 cups of dense French bread (brioche bread), cut into ½-inch cubes

Preheat the oven to 350 degrees. Butter the bottom and sides of a 13x9x2 inch baking dish. Whisk the eggs, sugar, cinnamon and vanilla together in a large mixing bowl until very smooth. Add raisins and cream. Mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour the mixture into the prepared pan. Bake 60 minutes or until a knife inserted in the center of the pudding comes out clean. Let cool for 5 minutes. Serve with bourbon sauce.

Bourbon sauce:

½ small can of evaporated milk

½ cup of sugar

3 tablespoons of bourbon

Boil the milk and sugar, then add the bourbon.

To serve:

Cut a triangle piece of the bread pudding, and heat it in the microwave until hot. Drizzle with warm sauce.

Garnish with cinnamon, powdered sugar and/or whipped cream.

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