Wild Thyme – “Bread Pudding”

Bourbon  Sauce:

½ cup butter, melted

1 cup sugar

1 egg

1 cup Kentucky Bourbon

Bread Pudding:

½ loaf French bread, cut into 1 inch squares

1 pint milk

1 ½ eggs, lightly beaten

1 cup sugar

1 tbs vanilla

½ cup raisins (soaked in 1/8 cup bourbon)

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 in.

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. The pudding is done when the edges start getting a bit brown and pull away from the edge.