this will B my next Treat 2 Tackle

New Orleans Bread Pudding with Bourbon Sauce

1 large loaf French bread

4 cups milk

3 eggs, lightly beaten

2 cups sugar

2 tablespoons vanilla extract

1/4 teaspoon allspice

1/4 to 1/2 teaspoon cinnamon

1 cup raisins

3 tablespoons butter, melted




Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally.

Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.
To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.
Makes 8 to 10 servings.