New Orleans Bread Pudding Bourbon Sauce

The history of New Orleans Bread Pudding Bourbon Sauce, dates back to the early 18th century, as cooks looked for ways to use leftover stale breads instead of letting it go to waste. New Orleans added a modern twist to bread pudding by flavoring it with a bourbon and a bourbon sauce, a variation of the dish that originated in New Orleans and a popular dessert served during Mardi Gras in New Orleans. Please Like, Share and Subscribe to our Channel. Thanks
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Bread Pudding Ingredients:
2 Cups Whole Milk
2 Cups Heavy Cream
8-12 Cups Bread
1 tsp. Nutmeg
1 tsp. Allspice
2 tbsp. Ground Cinnamon
1 tsp. Almond Extract
1 tbsp. Vanilla Extract
1 1/2 Cup Sugar
5 tbsp. Unsalted Butter
4 eggs
1/2 Cup Bourbon Whisky
1 Cup Raisins

Bourbon Sauce ingredients:
3 Cups Heavy Cream
1/4 Cup Corn Starch
1 tsp. Vanilla or Almond Extract
1 oz. Bourbon Whisky
1/4 cup Corn Syrup
1 Cup Brown Sugar
1 Cup White Sugar
4 tbsp. Unsalted Butter