A delightful twist on the classic bread pudding, infused with rich flavors and a touch of bourbon.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
Greasing the dish ensures the pudding doesn't stick and makes cleanup easier.
In a large mixing bowl, whisk together the milk, eggs, sugar, cinnamon, and nutmeg until well combined.
Whisking thoroughly ensures the spices are evenly distributed in the custard.
Add the bread cubes to the custard mixture, ensuring they are fully coated. Let it sit for 10 minutes to soak.
Allowing the bread to soak ensures it absorbs the custard for a moist pudding.
Fold in the raisins and pecans, then transfer the mixture to the prepared baking dish.
Distribute the raisins and pecans evenly for consistent flavor in every bite.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the pudding is set.
Check doneness by inserting a knife into the center; it should come out clean.
While the pudding bakes, prepare the bourbon sauce. In a saucepan over medium heat, melt the butter and stir in the powdered sugar until smooth.
Stir constantly to prevent the sugar from burning.
Remove the saucepan from heat and whisk in the egg yolks and bourbon until the sauce thickens.
Add the bourbon gradually to avoid curdling the egg yolks.
Serve the bread pudding warm, drizzled with the bourbon sauce.
For an extra touch, garnish with a sprinkle of powdered sugar or a dollop of whipped cream.
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