Bread Pudding with Bourbon Cream Sauce

A simple easy bread pudding with fluffy Brioche, buttery pecans and bourbon soaked raisins. All smothered in a smooth bourbon cream sauce. Ingredients: o 1 ½ loaf Brioche o 2 cups whole milk o ½ cup heavy cream o 3 eggs o 2 teaspoons vanilla extract o ½ teaspoon cinnamon o ¼ cup bourbon o 1 cup raisins o ¾ cup granulated sugar o ¼ cup brown sugar Bourbon cream Sauce o ½ cup whole milk o ½ cup heavy cream o 3 egg yolks o ¼ cup granulated sugar o 1 tablespoon bourbon Instructions: 1. Preheat oven to 350 degrees. Slice Brioche bread slices into cubes and soak raisins in ¼ cup bourbon. 2. In a bowl add milk, cream, and whisk in eggs until combined. Then add granulated and brown sugar, cinnamon, vanilla extract, and remaining bourbon, not absorbed by the raisins. 3. In a large bowl add Brioche cubes and pour milk mixture over top. Gently fold in pecans and raisins until fully incorporated. 4. lightly spray a 9x13 baking pan with oil. Pour the Brioche mixture into the pan and spread evenly. Bake for 45 to 50 minutes until golden brown. 5. Start making the bourbon cream sauce by adding the milk and cream to a medium saucepan. Heat the mixture on medium until it comes to a light simmer. While the sauce is heating, in a bowl whisk eggs and sugar together, set aside. 6. Once the milk mixture reaches a simmer, remove from heat. Add a 3rd of the milk to the eggs and sugar constantly whisking. This step is important to balance the temp of the eggs as well as the cream. Next add the remaining milk still whisking until temps balance. Add the combined mixture to the saucepan and place over medium heat. 7. Heat the cream sauce until it begins to thicken, about 5 to 7 minutes. When the cream coats the back of a spoon run your finger through the middle, if it forms a line the sauce is ready. Remove from the heat, and using a strainer transfer the cream into a bowl. Cut a slice of pudding, pour sauce over top and enjoy!