…How to stay warm!

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There’s nothing like a sweet, warm bread pudding to keep you cozy on a cold Thursday night!

You’ll need:

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian or french bread, allow to stale overnight in a bowl
1/2 cup golden raisins
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

Sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup whiskey
1/2 cup milk

Method:

Preheat oven to 350 degrees. Grease, butter, or spray a 13X9X2 pan.

Place cubed bread into prepared pan. Sprinkle raisins over bread, set aside. In a medium bowl, mix together sugar, eggs, butter, and vanilla. Pour over bread cubes. Tap down cubes so that all is covered. Let sit for 10 minutes.

Meanwhile, in a small bowl, mix brown sugar, pecans, and softened butter until crumbly.

After 10 minutes, sprinkle brown sugar mixture over bread cubes and bake for 35-45 minutes until set.

For the sauce:

Over medium heat mix sugar, egg, and vanilla and cook until sugar is dissolved, stirring constantly. Add whiskey and bring to a boil. Slowly add milk until desired taste. {original mixture was too “alcohol” tasting for me, hence the additional milk}. Stir constantly and boil for one minute. If your egg starts to curdle strain mixture before using. Serve warm over bread pudding.

**Notes: As I mentioned, the sauce was too alcohol tasting for me, so I added 1/2 cup milk and brought it to a boil. This made the sauce creamy and butterscotch-y with a slight whiskey flavor that, when added to the bread pudding, was awesome!

**Notice the little brown flecks in the sauce in my pic above? I’ve been using vanilla bean paste instead of extract-makes sauces so pretty!

You can find the original recipe here.