New Orleans Bread Pudding with Bourbon Sauce

Ingredients

• 0.3 cup bourbon 
• 2 tablespoons bourbon 
• 0.3 cup butter 
• 0.3 cup plus 
• 3 large eggs lightly beaten
• 4.5 cups bread french cubed () ( 8 ounces)
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 1.3 cups milk 2% reduced-fat
• 0.3 cup raisins 
• 1 Dash salt 
• 0.5 cup sugar 
• 1 tablespoon vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• sieve
• baking pan
• aluminum foil

Directions

1. To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl.
2. Let stand 30 minutes.
3. Drain mixture in a sieve over a bowl, reserving liquid.
4. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk.
5. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
6. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
7. Preheat oven to 35
8. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
9. Bake, covered, at 350 for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
10. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly.
11. Remove from heat; stir in 1/4 cup bourbon.
12. Serve each bread pudding piece warm with about 1 tablespoon sauce.