There’s nothing I like better on a cold, wintry day than this soothing bread pudding. The bourbon sauce makes the dessert taste special, but you wouldn’t believe how easy it is to prepare.
—HOPE JOHNSON YOUNGWOOD, PA
PREP: 20 MIN. • COOK: 3 HOURS. • MAKES: 6 SERVINGS
3 large eggs
1 1/4 cups 2% milk
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4 1/2 cups cubed day-old brioche or egg bread
1 1/4 cups raisins
BOURBON SAUCE
1/4 cup butter, cubed
1/2 cup sugar
1/4 cup light corn syrup
3 tablespoons bourbon
1. In a large bowl, whisk the first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cover and cook on low for 3 hours.
2. In a small saucepan, heat butter. Stir in sugar and corn syrup; bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove from the heat; stir in bourbon. Serve warm with bread pudding.