Bourbon sauce tops off bread pudding

dish. Whisk egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg and salt together in large bowl. Whisk in reserved bourbon plus remaining ¼ cup bourbon. Add toasted bread and toss until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If majority of bread is still hard, continue to soak for 15 to 20 minutes.

Pour half of bread mixture into prepared baking dish and sprinkle with half of raisins. Pour remaining bread mixture into dish and sprinkle with remaining raisins. Cover with aluminum foil and bake for 45 minutes.

Meanwhile, mix granulated sugar and remaining ½ teaspoon cinnamon in small bowl. Using your fingers, cut 6 tablespoons butter into sugar mixture until size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. Remove pudding from oven and heat broiler.

Once broiler is heated, broil pudding until top forms golden crust, about 2 minutes. Transfer to wire rack and let cool for at least 30 minutes or up to 2 hours. Serve. Makes about 1 cup 1½ teaspoons cornstarch ¼ cup bourbon ¾ cup heavy cream 2 tablespoons sugar Pinch salt 2 teaspoons unsalted butter, cut into 8 pieces

Whisk cornstarch and 2 tablespoons bourbon in small bowl until well-combined. Heat cream and sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes. Off heat, stir in salt, butter, and remaining 2 tablespoons bourbon. Drizzle warm sauce over individual servings. (Sauce can be refrigerated for up to 5 days.)

PER SERVING: 681 calories, 7 g protein, 67 g carbohydrates, 2 g fiber, 53 g sugar, 40 g fat (24 g saturated), 275 mg cholesterol, 207 mg sodium