Classic New Orleans Bread Pudding

Bread Pudding:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut the French bread into 1-inch cubes and place in a large bowl.

3. Pour the milk over the bread cubes and let soak for 15 minutes.

4. In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon.

5. Pour the egg mixture over the bread and milk mixture.

6. Stir in the raisins.

7. Pour the melted butter over the bread pudding mixture and stir to combine.

8. Pour the bread pudding mixture into a greased 9×13 inch baking dish.

9. Bake for 45-50 minutes, or until the bread pudding is set and golden brown.

10. Let cool slightly before serving.

Bourbon Sauce:

1. In a saucepan over medium heat, melt the butter.

2. Add the sugar and stir until melted.

3. Whisk in the egg and bourbon.

4. Cook for 2-3 minutes, or until the sauce thickens.

5. Serve the bourbon sauce warm over the bread pudding.

Tips:

* You can use other types of bread for this recipe, such as challah or brioche.

* For a richer flavor, add a splash of heavy cream to the milk.

* If you don’t have bourbon, you can use rum or brandy.

* The bread pudding can be made ahead of time and reheated in the oven or microwave.

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