Bread Pudding with Bourbon Sauce

Chef Kendra’s Bread Pudding Recipe
1 French bread loaf cut into squares
2 tablespoons vanilla
2 cups sugar
1 pint half n half
1/2 cup milk
4 eggs
1 cup raisins (optional)
1 cup chopped pecans or almond slices (optional)
Mix all of the ingredients together in large bowl. Place in a cast iron skillet and cover with aluminum foil. Bake at 325 degrees for approximately 1 hour.
Bourbon Sauce
1/2 cup sugar
1 stick butter
1/2 cup milk
1/4 cup 1792 Bourbon
Combine all ingredients in a small saucepan. Heat over low heat. Stir constantly. Mixture should be hot but do not let mixture boil. Remove from heat and spoon over individual serving.

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