Ingredients

Equipment Needed

• •9x13 inch baking dish
• •Large mixing bowl
• •Heavy-bottomed saucepan
• •Whisk
• •Rubber spatula

Instructions

1. 1

   Prepare the bread

   Spread your bread cubes in a single layer on baking sheets and let them sit out overnight, or dry them in a 200F oven for 30 minutes. The bread needs to be stale and dry. This is not optional. Fresh bread will dissolve into mush instead of absorbing the custard like a sponge. You want cubes that are dried through but not toasted.

   Po-boy bread or any good crusty French loaf works perfectly. Avoid soft sandwich bread, which lacks the structure you need.
2. 2

   Build the custard

   In a large bowl, whisk together the milk, cream, eggs, and sugar until the sugar dissolves completely. Add the vanilla, cinnamon, nutmeg, and allspice, whisking until everything is incorporated. The mixture should smell like Christmas morning. Taste it. If it needs more cinnamon, add more. This is your custard base, and it should taste good before the bread ever touches it.

3. 3

   Soak the bread

   Place the dried bread cubes in a very large bowl. Pour the custard mixture over the bread, pressing down gently with a spatula to submerge every piece. Let this sit for at least 45 minutes, pressing down occasionally. The bread should absorb all that custard and become heavy and saturated. This soaking time is where the magic happens.

   You can soak the bread overnight in the refrigerator. Cover it tightly and let time do the work. The flavor deepens beautifully.
4. 4

   Prepare the pan

   Preheat your oven to 350F. Generously butter a 9x13 inch baking dish. Don't be shy with the butter here. It prevents sticking and gives you those caramelized edges that everyone fights over. Scatter the raisins across the bottom of the prepared pan.

5. 5

   Assemble and bake

   Pour the soaked bread mixture into the prepared pan, spreading it evenly. Drizzle the melted butter over the top. Bake for 1 hour to 1 hour 15 minutes, until the top is golden brown and puffed, and a knife inserted in the center comes out clean. The pudding will puff dramatically in the oven, then settle as it cools. That's exactly what you want.

   If the top browns too quickly, tent loosely with foil for the last 20 minutes.
6. 6

   Make the whiskey sauce

   While the pudding bakes, melt the butter in a heavy saucepan over medium heat. Add the sifted powdered sugar and whisk until smooth and combined. The mixture will look grainy at first, then come together into a smooth, pale sauce. Cook for about 5 minutes, stirring constantly, until the raw flour taste from the powdered sugar cooks out.

7. 7

   Temper the egg yolks

   Remove the saucepan from heat. In a small bowl, beat the egg yolks lightly. Slowly drizzle about 1/4 cup of the hot butter mixture into the yolks, whisking constantly. This tempers the yolks so they don't scramble. Then pour the tempered yolks back into the saucepan, whisking vigorously the entire time.

   Tempering takes patience. Rush this step and you'll have sweet scrambled eggs instead of silky sauce.
8. 8

   Finish with bourbon

   Return the pan to low heat and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 3 minutes. Remove from heat and stir in the bourbon. The sauce will sputter and steam when the alcohol hits, releasing that intoxicating smell. Taste it. Adjust the bourbon if you like it stronger. This sauce should make you want to close your eyes.

9. 9

   Serve warm

   Let the bread pudding cool for 15 minutes before serving. Cut into generous squares and place on plates or in shallow bowls. Spoon warm whiskey sauce liberally over each portion. At Lagniappe, we serve this with a scoop of vanilla ice cream alongside. The cold ice cream against the warm pudding and hot sauce is one of life's great pleasures.

Chef Tips

• •The bourbon you use matters. Don't cook with anything you wouldn't drink. A good mid-range bourbon like Maker's Mark or Buffalo Trace works beautifully. Save the fancy stuff for sipping.
• •If you don't drink alcohol, substitute an equal amount of apple cider mixed with 1/2 teaspoon vanilla extract. It won't be quite the same, but it'll still be delicious.
• •Leftover bread pudding keeps refrigerated for 4 days. Reheat individual portions in a 325F oven for 15 minutes, then add fresh warm sauce. The sauce keeps separately for a week.
• •For extra richness, soak the raisins in bourbon for an hour before adding them to the pan. They'll plump up and carry that whiskey flavor all through the pudding.

Advance Preparation

• •Bread can be cubed and dried up to 3 days ahead. Store in a paper bag at room temperature.
• •The custard-soaked bread can be assembled and refrigerated overnight before baking. Add 10 to 15 minutes to the baking time if starting cold.
• •Whiskey sauce can be made up to 5 days ahead and refrigerated. Rewarm gently over low heat, adding a splash of cream if it has thickened too much.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)