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I didn’t create this recipe but I certainly enjoyed it.  Easy, incredibly delicious, yum!  Enjoy…

Ingredients for the bread pudding:

6 large eggs, 1 1/2 cups sugar, 4 cups milk (I used 1%), 1 cup heavy cream, 1 tbls. bourbon whiskey, 1 tbls. vanilla extract, 1 tsp. ground cinnamon, pinch of allspice, 1 (1 lb.) loaf day-old French bread torn into 1″ chunks, 4 tbls. butter melted, 1/2 cup Craisins (or any dried fruit).

Ingredients for the whiskey sauce:

1 cup sugar, 1/2 butter, 1/2 cup corn syrup, 1/4 cup bourbon whiskey or to taste.

Directions for making the pudding:

Preheat oven to 325 F. In a mixing bowl, whisk together the eggs and sugar until light and creamy.  Add the milk, cream, whiskey, vanilla, cinnamon and allspice. Whisk thoroughly until combined.

Scatter the bread in a 9×13″ baking dish, and drizzle the melted butter over the bread. Toss until coated. Top with the dried fruit. Cover with the custard mixture and stir until all coated. Let rest for at least 30 minutes to allow the bread to soak up the custard. (I let my soak for 6 hours in the refrigerator and it was perfection).

Bake about 40 minutes, or until the custard is set and the top is browned. Let cool for 15 minutes before serving. May be served warm, room temperature or cold.

Directions for the whiskey sauce:

Mix the sugar, butter and corn syrup in saucepan over low heat. Stir until the butter is melted, the sugar is dissolved and mixture is heated through.  Whisk in the whiskey. May be served warm, or at room temperature.

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