Ingredients

1 loaf French bread (one day old), cut into 1" squares (about 6-7 cups)
1 qt milk (I used 1/2 milk and 1/2 Half and Half)
3 eggs – lightly beaten
2 cups sugar (I used 1/2 white and 1/2 brown)
2 tbsp. vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 tsp. allspice
1/4 to 1/2 tsp. cinnamon
3 tbsp. unsalted butter, melted
 

The making of...

1. Preheat oven to 350°F.

2. Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed.

3. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins (and chocolate chips if using) into the mixture.

4. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides well with the butter.

5. Pour in the bread mix and bake for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. I normally end up having to leave it longer. I've also put the broil on to crisp it up.Can also be made in individual ramekins.

6. Serve with bourbon whiskey sauce on the side; pour on to taste. Best eaten the day it is made.Makes 8-10 servings.

 

Bourbon Sauce
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey (I used Jack Daniels)

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to boil or simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving.

 

The sauce should be soft, creamy, and smooth.

Compliments to Chef Aline!