The reason I chose this particular bread pudding was because of how easy it is to make and how delicious it sounded. Oh, and that it has the raisins soaking overnight in Bourbon, with extra Bourbon in the sauce. How bad can that be? Right, it can't.... By the way, it's a fabulous dessert. And easy, did I say that already? Yes, very easy to make.
You can find the recipe is on my friend Carolyn's blog "A Southerner's Notebook", here.
The only change I made to the original recipe, is that I used Challah Bread and cut the sugar by a quarter of a cup.
Here's a picture of it going into the oven.
And here it is all puffy and golden coming out of the oven. I baked it about 15 minutes than it called for. I just checked it every 5 minutes after the initial 40 minutes that the recipes states.
Make sure you let it cool a bit before serving.