Bread Pudding With Bourbon Sauce

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By Diana Rattray

southernfood.about.com

From Chef Nick:
This is a favorite at our Sunday Brunch.

Ingredients:

• 1 pound French style bread (the firmer the better)
• 3 1/4 cups milk
• 3 eggs
• 2 teaspoons vanilla
• 3/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 cup pecans
• 1/4 cup raisins (optional)
• Bourbon Sauce, recipe follows

Preparation:

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below).

Bourbon Sauce

1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.