Classic New Orleans Bread Pudding with Bourbon Sauce 
This rich and comforting New Orleans-style Bread Pudding is soaked in a creamy custard, spiced with cinnamon and allspice, and finished with a boozy Bourbon Sauce for an authentic Southern treat!
Ingredients:
For the Bread Pudding:
1 large loaf French bread (14–16 oz), cut into cubes
4 cups milk
3 large eggs, lightly beaten
2 cups granulated sugar
2 tbsp pure vanilla extract
1/4 tsp allspice
1/4–1/2 tsp ground cinnamon
1 cup raisins (optional, but traditional)
3 tbsp melted butter
For the Bourbon Sauce:
1/2 cup butter
1 cup granulated sugar
1 large egg, lightly beaten
2 tbsp bourbon (adjust to taste)
Instructions:
1. Prepare the Bread Pudding:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, soak the bread cubes in milk for about 10 minutes, stirring occasionally.
In a separate bowl, whisk together eggs, sugar, vanilla, allspice, and cinnamon.
Add the egg mixture to the soaked bread and mix well. Fold in raisins and melted butter.
Pour the mixture into the prepared baking dish and bake for 50–60 minutes, or until set and golden brown.
2. Make the Bourbon Sauce:
In a saucepan over low heat, melt butter. Stir in sugar and beaten egg, whisking constantly.
Cook over low heat until the sugar dissolves and the sauce thickens (do not boil).
Remove from heat and stir in bourbon.