CINNAMON BREAD PUDDING WITH WARM VANILLA BOURBON SAUCE RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 9 inch cake pan. 2. Cut cinnamon raisin bread into medium sized cubes and arrange evenly in cake pan. 3. In a small frying pan over medium heat, sauté the raisins with a dash of cinnamon in a tbsp of butter until soft. Toss raisins and chocolate chips with bread cubes. 4. In a small saucepan over medium heat, combine sugars, milk, 1 tbsp cinnamon and butter. Stir until butter is melted. Allow to cool slightly and stir in vanilla. Temper the eggs by adding a few tablespoons of the butter sauce to the eggs. (This step raises the temperature of the eggs to prevent 'scrambling!') Add eggs to butter mixture and pour over bread cubes. 5. Create a water bath by filling a large baking pan with sides with ½ inch of water. Place cake pan in water bath & cover cake pan with foil. Bake in preheated oven 40 minutes. Remove foil and bake another 10 minutes uncovered. Vanilla Bourbon Sauce 6. After replacing the bread pudding in the oven to finish cooking, prepare the Bourbon sauce. 7. Whisk together 3 tbsp milk and cornstarch in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted, add Bourbon and sugar and stir constantly until boiling. Slowly add cornstarch mixture to thicken the sauce. Continue cooking until thick, stirring constantly. Remove from heat when thick. 8. After removing bread pudding from oven, pour Bourbon sauce over the bread pudding. Let sit 5 minutes before serving to allow sauce to flavor the bread pudding. The sauce will continue to thicken and form a beautiful glaze over the bread pudding.