Ingredients

• 450 g Day-old French bread, cut into 1-inch cubes
• 4 unit Large eggs
• 2 cup Whole milk
• 1 cup Heavy cream
• 1 cup Granulated sugar
• 2 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.5 cup Raisins
• 0.25 cup Melted unsalted butter (for Whiskey Sauce)
• 0.5 cup Granulated sugar (for Whiskey Sauce)
• 1 unit Large egg yolk (for Whiskey Sauce)
• 0.25 cup Bourbon or whiskey (for Whiskey Sauce)
• 1 tbsp Water (for Whiskey Sauce)

Instructions

1. 1

   Prepare the Bread Pudding Base — Preheat oven to 175°C (350°F). Lightly butter a 9x13 inch (23x33 cm) baking dish. Place the cubed French bread in a large bowl. In a separate bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour the custard mixture over the bread cubes, ensuring all bread is saturated. Add raisins and gently fold to distribute. Let sit for 15-20 minutes to allow bread to fully absorb the liquid.

2. 2

   Bake the Bread Pudding — Pour the bread mixture into the prepared baking dish. Bake for 50-60 minutes, or until the pudding is golden brown on top and a knife inserted into the center comes out clean. The center should be set but still slightly soft. Remove from oven and let cool slightly while you prepare the sauce.

3. 3

   Make the Whiskey Sauce — While the pudding bakes, prepare the whiskey sauce. In a small saucepan, combine melted butter, sugar, and water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 3-5 minutes. Remove from heat. In a small bowl, whisk the egg yolk. Gradually whisk a small amount of the hot butter mixture into the egg yolk to temper it, then slowly pour the tempered yolk back into the saucepan, whisking constantly. Return to low heat and cook, stirring, for 1-2 minutes until slightly thickened. Remove from heat and stir in the bourbon or whiskey.

4. 4

   Serve — Cut the warm bread pudding into squares. Serve individual portions warm, drizzled generously with the warm Whiskey Sauce. A scoop of vanilla ice cream or a dollop of whipped cream makes a wonderful accompaniment.