Bread Pudding with Bourbon Sauce

Ingredients

• 3 large eggs
• 1 1/4 cups granulated sugar
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cream of tartar
• Pinch of salt
• 1/4 cup salted butter, melted
• 2 3/4 cups light cream (10%)
• 6 cups crustless day-old French bread cubes (1/2 inch)
• 3/4 cup raisins
• Bourbon Sauce*

Directions

1. Using low speed of an electric mixer, beat together eggs, sugar, vanilla, cinnamon, nutmeg, cream of tartar and salt until blended. Gradually beat in melted butter. Stir in cream. Add bread cubes and stir gently to combine.
2. Spoon into a greased shallow 2 quart baking dish. Sprinkle raisins over top. Cover and refrigerate, occasionally pressing bread pudding gently, for at least 1 hour or up to overnight.
3. Preheat oven to 350°F.
4. Gently stir raisins into bread cube mixture. Bake until a knife inserted in centre comes out clean, about 50 - 55 minutes. Let stand for 10 minutes before serving. Serve warm with Bourbon Sauce.

Ingredients

• 1 cup packed golden brown sugar 
• 1/2 cup salted butter
• 1/2 cup whipping cream 
• 2 tbsp bourbon or dark rum 
• 1/2 tsp cinnamon 

Yield: Makes about 1 1/2 cups

Directions

1. Combine sugar and butter in a medium heavy saucepan. Cook over medium heat, stirring frequently, until butter is melted and mixture is smooth, about 2 minutes. Stir in whipping cream, bourbon and cinnamon. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 7 - 10 minutes. Serve warm.