Another bread pudding

Yes indeed, I do love bread pudding a lot! And now that I discovered bourbon sauce, I like it even more! 

I made this bread pudding for breakfast the other day, and I was looking for something to make it even better, and stumbled upon this amazing sauce, so simple and fast to make and so delicious. I would put this on everything!

To make the bread pudding :

Ingredients for 4 servings
-2 cups brioche bread, cut in 1 inch cubes. 
Cut the bread and let it stand on the counter for few hours, or over night,  and if you have stale bread is even better. You can actually use any kind of bread, if it is not with olives, rosemary or any savory ingredient. Any regular bread will do. Or croissants, and various pastries that are getting old, you can use them in this recipe. Isn't this great? No more waist, and more yumminess in your life!
-4 whole eggs, beaten
-2/3 cups granulated sugar
-2 cups of milk
-1/4 cup butter (1/2 stick or 4 tablespoons) softened, and some more for greasing the pan
-2 teaspoons pure vanilla extract
- 1 pinch of freshly grated nutmeg (skip it if you want)
-1/2 cup slivered almonds (or any other nuts you like)

Preheat oven to 350 degrees F (180 C)
In a big bowl beat together eggs and sugar, add the milk, vanilla and nutmeg, and mix well. Drop in the cubed bread, mix gently, and let sit in the fridge for at least 15 minutes. I actually prep everything the night before, and let it in the fridge over night. Pour everything in the pan you will bake it in. i like to use individual ramekins, but a deep dish or other deep pan should work just as fine. Mix the butter and nuts and sprinkle on top, then bake the pudding for 40-45 minutes (30-35 if you use ramekins).

While the pudding cools slightly, make the sauce

-1 cup granulated sugar
-1 stick butter (8 tablespoons) melted
-1 egg , beaten
-2 teaspoons pure vanilla extract
-3 tablespoons bourbon or brandy , even rum (I don't have bourbon in the house and used some champagne instead, and it works great too)

In a sauce pan beat the egg and sugar, add the melted butter and vanilla and mix well. Put on medium heat and whisking continuously let it cook for 5-7 minutes, until the sugar melts, and it starts to thicken just a little. To be more precise use a thermometer, and wait for the sauce to get to 150 degrees F. Add the brandy and mix well, keeping on heat for 2-3 minutes, for the alcohol to evaporate a little. If you want a stronger alcohol taste you can skip this step. 

Pour the hot sauce over the bread pudding, and serve. I served it with a dollop of whipped cream on top, fresh mint and a cherry.  
Recipe adapted from Paula Deen. 

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