|BREAD PUDDING- NEW ORLEANS STYLE|
Spread the butter over a 13x9 inch baking pan. Tear the bread into 1 to 2 inch pieces and arrange the pieces in the pan, tightly spaced. Spread the raisins amongst the pieces of bread.|
In a large bowl whisk the eggs until light and frothy. Whisk in the milk, sugar, vanilla, and cinnamon.
Pour the egg mixture over the bread and let stand for 45-60 minutes, pressing the bread down every so often to wet the top.
Preheat oven to 375 degrees. Bake until the top is puffed and lightly browned, about 1 hour. Cover with Bourbon Sauce (recipe follows). Let cool on a rack for 45 minutes. Cut into squares and serve. Store leftover pudding in the refrigerator. Pudding can be reheated if desired.
In a small saucepan over low heat, melt the butter. Using a wooden spoon, stir in the next 5 ingredients. Cook, stirring constantly until the sugar is dissolved and the mixture is well blended. Remove from heat.|
Whisk the egg until light and frothy. Whisk the egg into the bourbon mixture. Whisk vigorously. Set the sauce over medium heat, stir gently bringing it to a simmer. Cool until thickened, about 1 minute.