Chunky Monkey Bread Pudding with a Kentucky Bourbon Sauce
½ cup butter, melted
1 cup sugar
1 cup Kentucky Bourbon
1 loaf French bread, cut into 1 inch squares
1 pint cream
1 ½ eggs, lightly beaten
1 cup sugar
1 tbs vanilla
½ cup raisins or cranberries (soaked in 1/8 cup bourbon)
2 bananas sliced
1/2 cup of chocolate chips
1/8 tsp allspice
¼ tsp cinnamon
1 ½ tbs unsalted butter, melted
Bourbon Sauce: In a saucepan, melt butter- add sugar and egg, whisking to blend well. Cook over low heat, ( do not let simmer, because it could curdle) until mixture thickens. Whisk in bourbon to taste. Remove from heat. Whisk before serving.
Bread Pudding: Preheat oven to 350 F Soak the bread in milk. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat the eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins, Pour butter into the bottom of a baking pan. Coat the bottom and the sides of the pan well. Pour in the bread mixture and bake for 25-30 minutes, until set. Top with sliced bananas and chocolate chips. The pudding is done when the edges start getting a bit brown and pull away from the edge.
Sprinkle with some bacon for extra fun and top with bourbon sauce.