New Orleans Bread Pudding

Instructions

1. Prepare the bread
   Place bread cubes in a large mixing bowl. Pour the warmed milk over the bread and let stand for 15 minutes, occasionally pressing the bread down to ensure all pieces are soaked.
2. Prepare the custard mixture
   In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy. Pour this mixture over the soaked bread and gently fold together until fully incorporated.
3. Add mix-ins
   Fold in the raisins and toasted pecans. Pour the melted butter over the mixture and gently stir to combine. Allow the mixture to rest for 5 minutes to absorb flavors.
4. Bake the bread pudding
   Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Pour the bread mixture into the prepared baking dish, spreading it evenly. Place the baking dish in a larger roasting pan and add enough hot water to come halfway up the sides of the baking dish (water bath method). Bake for 1 hour to 1 hour 15 minutes, until the pudding is set and the top is golden brown.
5. Make the bourbon sauce
   While the pudding bakes, prepare the sauce. In a medium saucepan over medium heat, combine the heavy cream, bourbon, and brown sugar. Bring to a simmer, stirring frequently, and cook until the sugar is dissolved and the sauce is slightly thickened, about 5-7 minutes. Remove from heat and let cool slightly.
6. Serve the pudding
   Remove the bread pudding from the oven and let cool for 15 minutes. Serve warm with the bourbon sauce drizzled over the top. For extra indulgence, add a scoop of vanilla ice cream on the side.