New Orleans Bread Pudding with Whiskey Sauce

Ingredients

• 1 pound stale French bread
• 4 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 1/2 cups granulated sugar
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 3/4 cup raisins
• 4 tablespoons unsalted butter, melted
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1 large egg yolk
• 1/3 cup bourbon

Before you cook

• Tear the bread into rough two-inch pieces and leave it out overnight to dry, or dry it in a 250-degree oven for 20 minutes.
• Soak the raisins in hot water for 10 minutes, then drain them.
• Butter a 9-by-13-inch baking dish.

Steps

1. Put the torn bread in a very large bowl.
2. Whisk the milk, cream, eggs, granulated sugar, vanilla, cinnamon, nutmeg, and salt together in another bowl until smooth.
3. Pour the custard over the bread and press the bread down with your hands so it submerges.
4. Let the bread soak for 30 minutes, pressing it down again halfway through.
5. Heat the oven to 350 degrees Fahrenheit.
6. Fold the drained raisins through the soaked bread.
7. Scrape everything into the buttered dish and spread it level, leaving the top a little craggy.
8. Drizzle the four tablespoons of melted butter over the surface.
9. Bake for 55 to 65 minutes, until the top is deep brown and crisp and a knife in the center comes out clean.
10. Melt the half cup of butter in a small saucepan over low heat.
11. Whisk in the powdered sugar until dissolved and smooth.
12. Take the pan off the heat and whisk in the egg yolk quickly so it does not scramble.
13. Return the pan to low heat and whisk for one minute until the sauce thickens slightly.
14. Whisk in the bourbon and take the sauce off the heat.
15. Spoon the warm pudding into bowls and pour the whiskey sauce over each serving.