How to make bread pudding

How to make Old fashioned bread pudding with vanilla,bourbon or caramel sauce is an easy and simple homestead recipe to use up eggs, milk and stale bread. __________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓

Prep time 20 mins, Cook time 40 mins, Total time 1 hour, Recipe type: Breakfast, Serves: 16

Ingredients
8 cups bread, cubed
½ cup raisins
2 Tbsp bourbon
4 eggs
2 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ cup sugar + 2 Tbsp

* Caramel Sauce
½ cup Unsalted Butter
½ cup Heavy Cream
½ cup Brown Sugar

* Bourbon Sauce
¼ cup (1/2 stick) unsalted butter
½ cup sugar
3 tablespoons heavy cream
2 tablespoons bourbon
Pinch of salt

Instructions

Combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserve liquid for mixture or sauce.
Preheat oven to 350°.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk together the milk, eggs, 1 tsp cinnamon, nutmeg, ½ cup sugar and (reserved bourbon- this is optional, you can skip this step if you like).
Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
While the bread pudding is baking, make the sauce (bourbon or caramel).
Bourbon Sauce
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, sugar, salt and bourbon.
Simmer until thickened, whisking often, about 5 minutes. Cool slightly. Pour over bread pudding to serve. Top with vanilla ice cream.
Caramel Sauce
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!