Mixed Bread Pudding with Caramelized Whiskey Raisin Sauce

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This bread pudding is so full of flavor and textures, the whiskey sauce adds the sweetness but not too sweet.  This took years of perfecting and is not mushy or runny, its very firm and has a little bit of crispy caramel on the tips of the bread pieces on top.

In this batch I used pumpernickel & rye bread, baguette bread and sesame seed bakery burger buns that have been frozen.

3 Eggs
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp salt
1/2 cup Sugar

2 1/4 c Milk
1/4 c Butter

6-8 Cups Bread**
1/3 c chopped pecans or walnuts (optional)

1 c packed brown sugar
1/2 c Butter
1/3 c raisins
4 TBSP Whiskey

Turn oven to 375 degrees.
Heat milk and butter on medium low, just until the butter is melted–do not scorch the milk.
Whisk eggs, cinnamon, nutmeg, salt and sugar in a bowl.
Cut up your bread(s), some small pieces, some large (approximately 1″x2″ chunks).
Put the bread pieces, and nuts if you want to use them, into a large bowl, slowly drizzle the egg mixture to coat as much of the bread as you can. Gently mix with a spoon to get is as combined as you can without crushing and mashing all the bread.
Pour the warm milk mixture over the bread, carefully and slowly stir and fold it so all the bread gets some of the milk. You don’t want a bunch of totally dry pieces of bread.
Pour the mixture into a 9×13 cake pan and spread as evenly as you can.

On medium heat, melt the butter in a sauce pan, add the raisins and stir until the butter is melted. Add the brown sugar and stir until boiling. Drizzle as evenly as possible over the top of the bread pudding in your cake pan until its gone.
Bake for 35-45 minutes, until the tips of the top bread pieces are golden brown and the mixture looks like its drying out a little and bubbling on the edges. The whiskey topping will caramelize while in the oven so you want it to look bubbly and, well, like hot caramel.
Let it set for about 20 minutes so all the caramelized juice gets absorbed before serving.

**For the bread, I use a variety of types, I save different miscellaneous kinds in the freezer just to make this. Usually, we have leftover pumpernickel, sour dough, french bread, baguette bread, even bakery hamburger buns. It doesn’t matter, but the bread should be a few days old, something you wouldn’t serve for a sandwich but is still good. If you freeze fresh bread that will work perfectly for this recipe, just make sure you thaw it before using it.
Using different kinds of bread will give it great flavor and textures and thickness and you definitely want all of that happening.
If you use fresh bread or regular sandwich bread, it will turn into mush and won’t have any texture.
It is hard to measure the bread, if you have too little in your mixture you can always add more. If you have too much, it will be a little on the dry side. It depends alot on the size pieces you make and the denseness of the bread you use.

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