One of Gray-Douglas’ original recipes, inspired by her family.
Ingredients
1 loaf of brioche bread
4 cups of half-and-half
4 large eggs
2 cups sugar
4 tablespoons butter
2 tablespoons pure vanilla extract
2 tablespoons cinnamon
1 cup of raisins
Sauce
½ cup butter, softened
1 cup brown sugar
2 tablespoons heavy cream
4 tablespoons bourbon
1 teaspoon vanilla extract
Directions
Grease a 3-quart casserole pan with butter.
Cut bread into cubes, put in large mixing bowl.
Combine half-and-half, eggs, sugar, vanilla and cinnamon; mix well.
Pour custard mixture on bread, add raisins and butter. Mix well, allowing the custard to be absorbed into the bread.
Bake for about 1 hour in a 350 F oven. Pudding should be firm.
To make the sauce:
Combine all the ingredients in a small saucepan and cook on low until the sugar is dissolved. Serve warm over warm bread pudding.
Original recipe by Vanessa Gray-Douglas.
