Ingredients
3 cups stale bread
1/2 cup raisins
1/4 cup butter
2 cups milk
5 eggs beaten
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pinch salt
1 cup sugar
1/4 cup water
2 teaspoons corn syrup
1/2 cup heavy cream
1/4 cup Kentucky bourbon
1 tablespoon unsalted butter
1 small pinch fleur de sel
Directions
Preheat oven to 375 degrees F.
In a large bowl combine the beaten eggs, cinnamon and cubed bread. Pour this into an 8- inch baking dish (or 2 quart baking dish).
Combine the sugar, vanilla, milk, and salt and pour into the baking dish over the bread cubes.
Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
In a small saucepan, bring the sugar, water and corn syrup to a boil. Cook until the sugar is dissolved. Use a pastry brush and water to wipe down the intertior sides of the pot where the sugar may be sticking. This will prevent that part from burning.
Continue cooking, without stirring, until the sugar turns amber in color. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the bourbon.
Place the pot back on the heat and bring the mixture to a boil over and cook, stirring, for 1 minute.
Remove from the heat, add the butter and let the caramel sauce cool slightly. Pour over the bread pudding and serve.
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