Ingredients
3 large eggs, room temperature1-1/4 cups 2% milk1/2 cup sugar3 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon salt4-1/2 cups day-old cubed brioche or egg bread1-1/4 cups raisinsBOURBON SAUCE:1/4 cup butter, cubed1/2 cup sugar1/4 cup light corn syrup3 tablespoons bourbon
Preparation
In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
