New Orleans Bread Pudding With Whiskey Sauce

Ingredients

• 1 tablespoon unsalted butter – softened (for greasing dish)
• 1 pound french bread – day-old, cut into 1-inch cubes
• 1 cup raisin
• 4 cups whole milk
• 5 large egg
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon kosher salt
• 2 tablespoons unsalted butter – melted
• 6 tablespoons unsalted butter
• 0.75 cups granulated sugar
• 0.5 cups heavy cream
• 1 large egg yolk
• 0.25 cups bourbon whiskey
• 1 teaspoon vanilla extract
• 0.125 teaspoon kosher salt
• powdered sugar – for serving

Instructions

1. Heat the oven to 350°F. Butter a 9x13-inch baking dish with the softened butter.
2. Place the cubed day-old French bread in a large bowl and scatter the raisins over it.
3. In another bowl, whisk the eggs, 1 cup granulated sugar, whole milk, 2 teaspoons vanilla, cinnamon, nutmeg, and 1/2 teaspoon kosher salt until smooth.
4. Pour the custard over the bread and raisins. Fold gently to moisten all cubes, then let stand 15 minutes, stirring once halfway, until the bread is well soaked.
5. Scrape the mixture into the prepared dish and spread evenly. Drizzle the melted 2 tablespoons butter over the top.
6. Bake until puffed and deep golden and a knife inserted in the center comes out mostly clean (custard set but still moist), 45–55 minutes.
7. While the pudding bakes, make the whiskey sauce: Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in 3/4 cup granulated sugar and the heavy cream; cook, whisking, until the sugar dissolves and the mixture is steaming, 2–3 minutes.
8. In a small bowl, whisk the egg yolk. Slowly whisk in about 1/2 cup of the hot sauce to temper, then return the tempered yolk mixture to the saucepan. Cook on low, stirring constantly, until slightly thickened, 1–2 minutes; do not boil.
9. Remove from the heat and whisk in the bourbon, 1 teaspoon vanilla, and 1/8 teaspoon kosher salt. Keep warm on the lowest heat or rewarm gently before serving.
10. Let the bread pudding rest 10 minutes. Spoon warm servings onto plates, ladle over the warm whiskey sauce, and dust with powdered sugar for serving.