Old Fashioned Bread Pudding

Treat your Thanksgiving guests to a delicious dessert that’s not the same old Pumpkin or Apple Pie. No, it’s not healthy. But, it is ok to let yourself indulge this Thanksgiving. And your guests will love it much more than that gluten-free, organic, dairy-free, paleo, nonGMO cardboard that you had last year for dessert.

Recipe taken from: HeraldNews.com, submitted by Amy Golden
http://www.heraldnews.com/article/20151117/NEWS/151117427

Ingredients:

Bread Pudding:
1 loaf Cinnamon Raisin Bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 quart half and half
3 eggs
1-1/2 cups sugar
2 Tbsp vanilla extract
1 cup raisins, coated in 1 Tbsp Bourbon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted

Caramel Bourbon sauce:
2 Tbsp whole milk
2 Tbsp butter
1/3 cup light brown
1 Tsp bourbon
1 Tbsp flour
dash of salt

Preparation:
1. Preheat oven to 350°F. Place half and half in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

2. In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, pumpkin pie spice and cinnamon. Stir in the raisins, then pour over the bread and milk mixture, and gently stir to combine.

3. Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

When the Bread Pudding comes out of the oven, mix all of the sauce ingredients together and bring to a boil for 3 to 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

It’s delicious warmed with whipped cream or vanilla ice cream!