Boozy Scotch Bread Pudding
1/2 cup (1 stick) butter, melted
1 cup sugar
1 cup Kentucky bourbon whiskey (or Scotch)
1 loaf bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins, soaked in 1/4 cup bourbon for a few hours (or Scotch)
1/4 teaspoon nutmeg
1/4 to 1/2 teaspoon cinnamon
Preheat oven to 350°F.
In a large bowl soak the bread in the milk until absorbed.
In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread
mixture with the raisins.
Butter generously bottom and sides of a 9×13 inch baking pan. Pour in
the bread mix and bake for 35-45 minutes or until set and the edges
start getting a bit brown.
While bread pudding is baking, melt butter in a saucepan; add sugar
and egg, whisking to blend well. Cook over low heat, stirring
constantly, until mixture thickens a little bit. Whisk in bourbon to
taste. Remove from heat. Whisk before serving.
Serve with sauce on the side or drizzle on top to let the sauce soak the bread pudding.