Traditional Bread Pudding

I was going to create a lenghty post around the Ohio State - LSU Championship game for which cooked a traditional New Orleans feast, but I lost my motivation when the game took a turn for the worst. I am over it, so now simply in the context of food...not food and game... I will share my Bread Pudding experience.

Bread pudding with warm bourbon sauce
4 large eggs

1 cup whole milk

1 cup whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

Pinch of salt

4 cups cinnamon-raisin bread ripped into 1/2 inch pieces

Butter or use non-stick cooking spray -- 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Preheat oven to 375°F. Place bread pudding in larger baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. (Be careful not to overcook -- really keep an eye on it the last 15 minutes.) Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce. (Can be made ahead - microwave to reheat.)

Bourbon Sauce (if you are not into the bourbon sauce - whipped cream and chocolate sauce will do)

1/4 cup (1/2 stick) unsalted butter

1/2 cup sugar

3 tablespoons whipping cream

2 tablespoons bourbon (like Wild Turkey)

Pinch of salt
Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.