New Orleans Bread Pudding
Submitted by teachingcotton on October 09, 2010 at 3:59 pm

Bourbon, a good French bread, and pecan praline sauce...sounds like a balanced meal to me!
Yield: 8 servings
Source: Adapted from recipes from Southern Living and Good Housekeeping magazines

1/2 cup dark seedless raisins
2 Tablespoons bourbon
1/3 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3 large eggs
2 teaspoons vanilla extract
1 pint half-and-half or light cream
3 cups day-old French bread cubes (1/2 inch cubes)
1/4 cup packed dark brown sugar
2 tablespoons butter
2 Tablespoons corn syrup
1/3 cup pecans, toasted and chopped

In a small bowl, combine raisins and bourbon; let stand 15 minutes. Meanwhile, grease and 8 x 8 inch glass baking dish.

In a large bowl, stir together granulated sugar; nutmeg and cinnamon until blended. Whisk in eggs and vanilla until combined. Measure and set aside 1 tablespoon half-and-half. Add remaining half-and-half to egg mixture and whisk until well blended. Stir in bread cubes.

Let stand 15 minutes, stirring occasionally. Stir in raisin mixture.

Preheat oven to 325 degrees.

Toast pecans on cookie sheet in oven, being careful not to let them burn.

Pour bread mixture into prepared dish. Bake 45-50 minutes, until knife inserted near center of pudding comes out clean. Cool on wire rack 30 minutes.

In a sauce pan, heat reserved 1 tablespoon half-an-half, brown sugar, butter, and corn syrup to boiling over medium heat. Reduce heat and simmer 2 minutes, stirring occasionally. Remove from heat and stir in toasted pecans. Serve pudding drizzled with praline sauce.