New Orleans Bourbon Bread Pudding with Bourbon Sauce
INGREDIENTS
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For the Bread Pudding:
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1 (18 to 20-inch) French baguette, torn into 1-inch pieces (10 cups)
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1 cup raisins
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¾ cup bourbon, divided
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8 egg yolks
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1½ cups light brown sugar
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3 cups heavy cream
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1 cup whole milk
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1 tablespoon vanilla extract
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1½ teaspoons ground cinnamon, divided
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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3 tablespoons granulated sugar
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6 tablespoons unsalted butter, cubed and chilled
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For the Bourbon Sauce:
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¼ cup bourbon, divided
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1½ teaspoons cornstarch
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¾ cup heavy cream
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2 tablespoons sugar
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Pinch of salt
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2 teaspoons unsalted butter, cut into small pieces
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