Spread the unsalted butter over a 13 x 9-inch baking pan, preferably glass.
Cut bread into 1 inch-thick slices. Arrange the slices almost upright in tightly spaced rows in the prepared pan. Tuck the raisins between the slices.
Whisk the eggs until frothy. Whisk in the milk, sugar, vanilla, and cinnamon. Pour the liquid over the bread and let stand for 1 hour, pressing down now and then with a spatula to wet the tops of the slices. Preheat the oven to 375F. Bake the pudding until the top is puffed and lightly browned, about 1 hour.
Cover with: Southern Whiskey Sauce. Let cool on a rack for 30 to 60 minutes, then cut into squares and serve. Leftover sauced pudding will keep for several days in the refrigerator and can be reheated in a 300F oven for 15 minutes.
SOUTHERN WHISKEY SAUCE: Melt butter over low heat in a small heavy saucepan. Stir in with a wooden spoon the sugar, bourbon, water, nutmeg, and salt. Cook stirring until sugar is dissolved and the mixture is blended. Remove from heat. Whisk the egg until light and frothy. Vigorously whisk the egg into the mixture. Set the sauce over medium heat, and stirring gently, bring to a simmer. Cook until thickened, about 1 minute. The sauce will not curdle. Serve at once.
Can set aside at room temp. for up to 8 hours or let cool, and refrigerate for up to 3 days. Reheat over low heat, stirring if necessary. Whisk in water if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 159 (28%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 182.9mg||56 %|
|Sodium 426.4mg||15 %|
|Potassium 270.3mg||7 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 87.5g|
|Protein 12.1g||17 %|
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Calories per serving: 571
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