New Orleans Bread Pudding
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Half and half/Light cream||1 Pint|
|Cubed day old french bread||3 Cup (48 tbs) (1/2 Inch Cubes)|
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Tablespoon|
|Pecans||1⁄3 Cup (5.33 tbs), toasted and chopped|
1. In a small bowl, combine the raisins and bourbon; let stand 15 minutes. Grease 8-inch square baking dish.
2. In large bowl, combine granulated sugar, nutmeg, and cinnamon. Whisk in eggs and vanilla until combined. In cup, set aside 1 tablespoon half-and-half. Add remaining half-and-half to egg mixture and whisk until blended. Stir in bread cubes. Let stand 15 minutes, stirring occasionally. Stir in raisin mixture.
3. Meanwhile, preheat oven to 325°F. Pour bread mixture into prepared dish. Bake until knife inserted near center comes out clean, 45 to 50 minutes. Cool on wire rack 30 minutes.
4. In 1-quart saucepan, combine reserved half-and-half, brown sugar, butter, and corn syrup; heat to boiling over medium heat. Reduce heat and simmer, stirring occasionally, 2 minutes. Remove from heat and stir in pecans. Serve pudding drizzled with praline sauce.