Creole Bread Pudding with Whiskey Sauce

Step 1

Preheat the oven to 350 degrees F. Generously butter a 9×13 inch baking dish.

Step 2

In a large mixing bowl, beat the eggs with an electric mixer or a whisk until frothy.

Step 3

Beat in the sugar, milk, vanilla, and nutmeg. Mix thoroughly.

Step 4

Add the bread and raisins and stir well by hand. Set aside and let the bread soak for 15 minutes.

Step 5

Pour the bread mixture into the prepared dish and smooth the top.

Step 6

Bake just until set, about 45 minutes.

Step 7

Meanwhile, combine the water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over high heat.

Step 8

In a small bowl, stir together the bourbon and corn-starch, then stir into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes (you will have to lower the heat as high will cause the mixture to bubble over).

Step 9

Stir in the butter and serve over warm bread pudding.