Classic New Orleans Bread Pudding

Ingredients:
1 large loaf French Bread (approximately 14 to 16 ounces)
4 cups milk
3 eggs, lightly beaten
2 cups sugar (granulated)
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon, ground
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce:
1/2 cup butter
1 cup sugar (granulated)
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste

Directions:
Tear or cut French bread into 1-inch pieces and place in a large bowl. Add milk and let soak, crushing with hands until well mixed.
In a separate bowl, whisk together eggs, sugar, vanilla, allspice, and cinnamon. Stir in raisins and combine with the bread mixture. Let sit for 2 hours, stirring occasionally.
Preheat oven to 350°F. Melt butter and coat a 13x9-inch baking dish.
Pour mixture into the dish, and bake uncovered for 45-50 minutes until set. Let cool on a wire rack.
Serve with warm Bourbon Sauce, freshly made.
To make the Bourbon Sauce, you'll typically follow these steps:
1. In a saucepan, melt the butter over medium heat.
2. Stir in the sugar until it's completely dissolved and the mixture is smooth.
3. Gradually add the beaten egg while continuously stirring to prevent it from scrambling.
4. Cook the mixture for a few minutes until it thickens slightly.
5. Remove the saucepan from the heat and stir in the bourbon.
The key to preventing the egg from scrambling is to add it gradually and to keep stirring constantly. This helps distribute the heat evenly and prevents the egg from cooking too quickly.

Prep Time: 15 minutes + 2 hours soaking
Cooking Time: 50 minutes
Total Time: 3 hours 5 minutes
Kcal: 560 kcal per serving
Servings: 8-10