Bread Pudding with Whiskey Sauce (Louisiana)

A pan of warm bread pudding transforms day-old bread - plus eggs and cream - into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of bourbon.

¼ cup bourbon
½ cup raisins
4 cups day-old baguette, cut in 1" cubes (about ½ baguette)
1½ cups whole milk
½ cup heavy cream
2 large eggs
¾ cup sugar
1 Tbsp. pure vanilla extract
1/8 tsp. sea salt
1/8 tsp. ground allspice
2 Tbsp. butter
1½ cups heavy cream
2 tsp. cornstarch
1/3 cup raw sugar
1/3 cup bourbon

Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.

To make whiskey sauce, bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 Tbsp. cold water; slowly whisk into cream. Bring to a boil, whisking constantly.

Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.

Melt butter in an 8” square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

Makes 4-6 servings.