Bourbon Bread Pudding
INGREDIENTS
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For the Pudding
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1 1/2 pounds ciabatta, brioche, or challah, cut into 2-inch cubes (9 cups)
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4 cups half-and-half
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12 tablespoons (1 1/2 sticks) unsalted butter
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1 cup packed light brown sugar
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1/2 cup granulated sugar
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3 tablespoons pure vanilla extract
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5 large eggs, lightly beaten
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1 cup golden raisins
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For the Bourbon Glaze
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4 tablespoons unsalted butter
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2 tablespoons bourbon
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1 cup confectioners’ sugar
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1/2 cup heavy cream
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