Easy Bread Pudding

Ingredients

Bread Pudding

• 4 large eggs
• 1 cup whole milk
• 1 cup whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 cups (or 1 loaf) day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
• 1/2 cup pecans, toasted, chopped

Bourbon Sauce

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup sugar
• 3 tablespoons whipping cream
• 2 tablespoons bourbon
• Pinch of salt

Instructions

Butter an 8-inch square baking dish. Whisk together first 6 ingredients in medium bowl. Place bread and pecans in prepared dish and cover with the milk mixture; let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally (the bread will eventually absorb all the custard).

Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 45-50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares.
Bourbon Sauce

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes (the sugar will heat quickly over direct heat, and can burn easily). Cool slightly; pour over bread pudding and let cool before serving.