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French stick bread and butter pudding recipe

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Ingredients
  • 1 cup sugar
  • 8 Tbsp .. butter, softened (1 stick)
  • 5 eggs, beaten
  • 1 pint heavy cream (2 cups)
  • dash of cinnamon
  • 1 Tbsp .. vanilla flavoring
  • 1/4 -cup raisins
  • 12 slices of fresh or stale French bread, 1-inch thick
  • BOURBON SAUCE (the following): (makes 1 cup)
  • 1 cup sugar
  • 1 cup heavy cream or canned evaporated milk
  • 1 cinnamon stick or dash of ground cinnamon
  • 1 Tbsp .. unsalted butter or margarine
  • 1/2 -teaspoon. corn starch
  • 1 Tbsp .. bourbon
  • 1/4 -cup additional water
Directions

Preheat oven to 350 levels F. Inside a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour right into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat within the egg mixture and let are a symbol of a few minutes to absorb the liquid. Turn bread over and let are a symbol of ten minutes longer, then push it lower so it's taught in egg mixture (don't break bread). Set pan in bigger pan full of water to at least oneOr2-inch from top and canopy with aluminum foil. Bake for 45-50 minutes, uncovering pudding during the last ten minutes to brown the very best. When done, custard ought to be soft, not firm.

BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine inside a sauce pan. Provide a boil. Add corn starch combined with 1/4-cup water. Prepare, stirring, until sauce is obvious. Remove from heat and stir in whiskey.

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