Bread Pudding with Caramel Sauce
Place eggs, milk, granulated sugar, brown sugar, butter, vanilla, salt and cinnamon into a large bowl.
Whisk until the ingredients are well combined.
Add the bread to the casserole dish along with the raisins and toss gently to combine.
Pour the egg mixture over the bread and raisins, cover, and refrigerate for 30 minutes.
Bake at 350°F for 35 to 40 minutes or until it springs back when pushed in the center.
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.
Add the butter and whisk vigorously.
Pour in the bourbon and continue to whisk as it starts to bubble up and cook off the alcohol, about 3 minutes.
Pour in the heavy cream and continue whisking for another minute.
Remove from the heat and let the sauce thicken up.
Serve the bread pudding with the caramel drizzle on top.
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