Bread Pudding with Caramel Sauce

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Place eggs, milk, granulated sugar, brown sugar, butter, vanilla, salt and cinnamon into a large bowl.

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Whisk until the ingredients are well combined.

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Add the bread to the casserole dish along with the raisins and toss gently to combine.

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Pour the egg mixture over the bread and raisins, cover, and refrigerate for 30 minutes.

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Bake at 350°F for 35 to 40 minutes or until it springs back when pushed in the center.

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Whisk the sugar and water together in a saucepan over medium heat. Let the sugar caramelize for about 10 minutes or until it turns a golden color.

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Add the butter and whisk vigorously.

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Pour in the bourbon and continue to whisk as it starts to bubble up and cook off the alcohol, about 3 minutes.

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Pour in the heavy cream and continue whisking for another minute.

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Remove from the heat and let the sauce thicken up.

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Serve the bread pudding with the caramel drizzle on top.

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